We all search for that perfect chocolate chip cookie, and when we find it we never want to let it go! Today happens to be National Chocolate Chip Cookie Day and what better day to share my ultimate favorite chocolate chip cookie recipe.
Below you will find that one chocolate chip cookie recipe I never wanted to let go. Several years ago there was a cookie recipe posted in the New York Times, sworn to be the best chocolate chip cookie you will ever have. Naturally when you hear that something is the best you have to try it, so I did, and they were not kidding, next to my best friend Christy’s chocolate chip cookies (which she won’t share the recipe) these were the best chocolate chip cookies I’ve ever had. They were simple to make and out of this world delicious!
Fast forward several years later and now there is only one problem, I can’t eat these delicious drops of goodness due to my celiac disease. Grrrrrrr…. Dang you gluten!!!
If you have tried baking anything Gluten free you know, it can be a challenge and sometimes difficult to re-create your favorites. But as luck as it, I found someone who decided to tackle that New York Times chocolate chip cookie recipe and re-create it in a gluten free version. (Gluten Free on a Shoe String) Thank 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 promise you, everyone, that has tried these has not known they were gluten free until I told them.
You will also see the full gluten recipe for all you die-hard gluten eaters.
Just remember to add “A Lil’Dab of Bourbon” to your cookies!
Go and celebrate #NationalChocolateChipCookieDay and remember to #EatResponsibly.
SWEET N’ TIPSY BOURBON CHOCOLATE CHIP COOKIES
- 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
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
- 7 Tbsp. Bourbon Michter's American Whiskey
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, 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 and bourbon. 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.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) 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.
- 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
- 1 tsp. Bourbon Madagascar Vanilla Extract
- 10 ounces Bittersweet Chocolate Chips or disks
- Pinch Coarse Salt for Sprinkling
- 7 Tbsp. Bourbon Michter's American Whiskey
- 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.
- Add the brown sugar to the dry mix. Whisk to combine and work to break up any lumpish the brown sugar.
- 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)
- 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.
- Wrap the cookie dough tightly in plastic wrap and you will want to refrigerate for 24-72 hours before baking them.
- When you are ready to bake, preheat your oven to 350 degrees. Line 3 baking sheets with unbleached parchment paper. Divide the dough into 9 balls about 3 1/2 ounces each (size of a golf ball) & place them on the baking sheet about 5-6 inches apart.
- 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)
- 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.