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By Chrissy Martin
If you’re like me and have an obsession with chocolate chip cookies, then you will understand the struggle one will go through searching for that perfect chocolate chip cookie recipe! Then of course when you find it, you never want to let it go!
My obsession all started with my best friend Christy, since she always made the most decadent chocolate chip cookies everytime I would go visit her. These were the kind of cookies you would crave well after your visit was done. However, when it came to asking her for the recipe, she let me know her cookie recipe is on full lock down. So much in fact, that I don’t even think Ethan Hunt from Mission Impossible could steal this recipe.
So since sharing is not caring in regards to her cookie recipe, the search for my own recipe went on. Below you will find the recipe for the one chocolate chip cookie recipe I never want to let go, but also is too good not to share! Years ago, while I was reading through the NY Times, they had posted a cookie recipe sworn to be the best chocolate chip cookies you will ever have. Naturally for me when I hear that something is the best, I have to try it! So I did!
I immediately went out to get the ingredients to make this recipe and they were not kidding! These were the best chocolate chip cookies I’ve ever had. (sorry friend, I still love yours!) For someone like myself who can cook very well, baking was never my forte. But, these cookies were simple to make and out of this world delicious! Even for a non-baker! These were a staple in my house and a huge hit at gatherings and became one of my #1 requested food to bring when we’d gather with friends.
Fast forward several years later, these cookies are staple in my house but there is only one problem for me with these cookies, I can no longer eat these delicious drops of goodness due to having celiac disease. (celiac disease is an autoimmune disorder where the ingestion of gluten causes harm to your small intenstines) Grrrrrrr…. Dang you gluten!!!
I was diagnosed with celiac disease about 4 years ago and for this girl it was the biggest challenge, especially being an Italian girl from Jersey where my food staples of bread and pasta were now ripped away from me. If you have tried baking anything Gluten free you know, it can be a challenge and sometimes difficult to re-create your favorites. (plus it just doesn’t ever taste the same, things are usually dense, chalky or things will just crumble apart) But these cookies are so good that I needed to find a way for me to still be able to eat them. I researched and researched various recipes and after many, many, many failed baking attempts, I was finally able to get these cookies to be delicious & gluten free! Some have even said these are even better than the gluten filled version. Whenever I go some place new I will bring them with me and never tell anyone. There is not even one crumb left. People are always so surprised when I inform them that they are gluten free! I promise you, the Gluten free version of this recipe is just as good if not better than the original, so I would challenge you to try the gluten free recipe.
I also make sure to take these cookies to the next level by adding in some Michter’s American whiskey. Some may say that you really could use any bourbon/ whiskey but the reason I chose Michter’s is because it truly enhances the cookie, giving it just an added bit of sweetness and brings forward that vanilla, toffee flavor you find not only in the whiskey but the cookie itself.
I’ve provided both the full gluten recipe for all you die-hard gluten eaters, and the gluten free version as well! Just remember when you make these deliciousness to add “A Lil’ Dab of Bourbon” to your cookies!
• Sea salt or Bourbon Barrel Foods Smoked Sea salt
Scoop 1 1/2-ounce mounds of dough onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a large napkin.
•Sea salt or Bourbon Barrel Foods Smoked Sea salt
The cookies will spread out between 4-6 inches in diameter. When you remove the cookies from the oven allow for them to cool on the baking sheet at least for 10 minutes before you transfer them to a wire rack.