Smoked Almond and Rye Chocolate Chip Cookies

If you are in Portland, Ore., you know that one of the best bites in town is the smoked almond cookie at Coquine. I decided to create a somewhat simpler version to make and eat at home. It’s important to buy almonds that are smoked, as opposed to almonds with smoke flavoring; you’ll taste a big difference. And buy quality chocolate chips to go with them!

Makes 30 cookies

1 cup chocolate chips

1 cup smoked, salted almonds, roughly chopped

1 3/4 cups all-purpose flour

3/4 cup rye flour

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

3/4 cup butter, room temperature

3/4 cup dark brown sugar

3/4 cup granulated sugar

1 egg

3 tablespoons bourbon

1 teaspoon flaky sea salt

Whisk together the flours, baking soda, and kosher salt in a medium bowl.

Using an electric mixer on medium, beat butter and sugars in a large bowl until light and fluffy, about 3 to 4 minutes, scraping down the sides of bowl as needed. Add the egg and bourbon and beat until fully incorporated, about 1 minute. Fold in the dry ingredients, mixing just enough to blend them in, then fold in the chocolate chips and almonds. Cover the dough and chill for at least 2 hours, or up to 2 days.

Heat your oven to 350° F.

Portion the dough into 30 balls and place them on sheet pans, spacing them 2 inches apart. Use the heel of your hand or the bottom of a glass to slightly flatten each dough ball, then sprinkle flaky salt on top.

Transfer the cookies to the oven and bake, rotating the baking sheets halfway through, until golden brown around the edges, about 10-12 minutes. Let the cookies cool slightly on the sheet pans, then transfer them to a cooling rack.