Drove my Chevy to the levee but the levee was dry
¾ cup dark brown sugar1 vanilla bean, split lengthwiseFind chocolate wafers at specialty food stores, some grocery stores, and online.Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
Portion dough into 16 balls and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day. Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine . Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes . Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
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