Rye Whiskey Chocolate Chip Cookies

1. In a large bowl combine all-purpose flour, rye flour, salt, baking powder, baking soda, cinnamon, and allspice; whisk well to combine then set aside until needed.
2. In a saucepan over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour it into a large mixing bowl.
3. Add both sugars into the mixing bowl and whisk well to combine. 
4. Add in vanilla and whiskey. Beat in eggs, one at a time, beating until eggs are just combined.
5. Using a rubber spatula, fold in the dry ingredients, stirring until just combined. Fold in the chocolate chips and chopped chocolate. 
6. Cover bowl and refrigerate for 4 hours.

To Bake:

1. Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper. 
2. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
3. Bake, one tray at a time, in a preheated oven for 11 to 12 minutes. Or until cookies have spread and turned golden brown.
4. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven. 
5. Top warm cookies with extra chocolate and sea salt, if desired. 
6. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.