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  • Choc-Chip Bourbon cookies

    Recipe October 05, 2018 By Denver Cramer

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!

INGREDIENTS (for all you gluten eaters)

  • • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • • 1 ⅔ cups (8 1/2 ounces) bread flour
  • • 1 ¼ teaspoons baking soda
  • • 1 ½ teaspoons baking powder
  • • 1 ½ teaspoons coarse salt
  • • 2 ½ sticks (1 1/4 cups) unsalted butter
  • • 1 ¼ cups (10 ounces) light brown sugar
  • • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • • 2 large eggs
  • 10-12 Tablespoons Michter’s American Whiskey (this really compliments the chocolate in the recipe and enhances that vanilla toffee flavor you get with the cookies)
  • • 2 teaspoons natural vanilla extract
  • • 1 ¼ pounds bittersweet chocolate
  • • Sea salt or Bourbon Barrel Foods Smoked Sea salt

DIRECTIONS

(I always double the recipe because I never have enough cookies to go around! And these are great to make ahead and just put in the freezer, they hold up very well)


    1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.


    2. To make this as easy as possible you can use a mixer fitted with paddle attachment. I personally like to use my hands to mix the cookie dough. If you use the mixer cream butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

       

       

       

       

       


    3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.


    4. 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.

       

       
       

       

INGREDIENTS (for the non-gluten eaters and those willing to give this version a try)

    • • 3/4 Cup All purpose Gluten free flour
    • • 1/4 tsp. Xanthan Gum (omit if your ap flour already contains it)
    • • 1/2 Tbsp. Cornstarch
    • • 7/8 Cup Gluten Free Bread Flour
    • • 5/8 tsp. Baking Soda
    • • 3/4 tsp. Baking Powder
    • • 3/4 tsp. Kosher Salt
    • • 1/2 Cup Granulated Sugar
    • • 2 Tbsp. Granulated Sugar
    • • 10 Tbsp. Packed Light Brown Sugar
    • • 10 Tbsp. Unsalted Butter @room temp
    • • 1 Egg @room temp beaten
    • 10-12 Tablespoons Michter’s American Whiskey (this really compliments the chocolate in the recipe and enhances that vanilla toffee flavor you get with the cookies)
    • • 1 tsp. Bourbon Madagascar Vanilla Extract
    • • 2 bags of Bittersweet Chocolate Chips or disks
    • •Sea salt or Bourbon Barrel Foods Smoked Sea salt

DIRECTIONS

  • (I always double the recipe because I never have enough cookies to go around! And these are great to make ahead and just put in the freezer, they hold up very well)


    1. In a large bowl add the following: All purpose GF flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt & granulated sugar. Using a whisk, whisk well to combine.
    2. Add the brown sugar to the dry mix. Whisk to combine and work to break up any lumpish the brown sugar.
    3. Create a well in the center of the dry ingredients, add in the butter & the vanilla to the center of the well. Using your hands mix the dough together until it is well combined. (the heat from your hands will help to melt the butter and mix everything together better)
    4. In a small mixing bowl add the egg (slightly beaten) & the bourbon and mix well together. Add the egg & bourbon to the dough mixture & mix well to combine. (The dough will be thick.) Add in the chocolate chips/disks and mix until they are evenly distributed throughout the dough.
    5. Wrap the cookie dough tightly in plastic wrap and you will want to refrigerate for 24-72 hours before baking them.
    6. When you are ready to bake, preheat your oven to 350 degrees
    7. 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.
    8. 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.
    9. Lightly sprinkle the tops of the cookies with coarse salt 7 place them into the oven. Bake until golden brown all over but still soft toward the center. (18-20 mins)
    10. 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.

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