Bourbon Vanilla-Bean Chocolate Chunk Cookies

Bourbon-Vanilla Chewy Chocolate Chunk Cookies

So this is one of the flavor combinations I was dying to try and I have to say, the result was fabulous.  There’s just a subtle hint of bourbon and it pairs so well with the muscovado sugar.  It adds a depth of flavor that I am really digging right now.  Along with bourbon, we add vanilla.  Now, I meant to add vanilla into the original recipe because, to be honest, I’ve never seen a chocolate chip cookie recipe without it.  However I forgot, so with this version, you can tell the difference.

Again, I do not have celiac disease nor do I live by a gluten-free diet but I do enjoy testing different flours in my baking. When I saw trial packages of Cup4Cup flour on sale at Sprouts Farmers Market, I couldn’t resist. Not only is the flour typically pretty expensive, but it was developed by Chef Lena Kwak of Thomas Keller’s, The French Laundry. Anything related to the French Laundry must be amazing right? I felt I struck gold with this find and promptly bought every bag they had. Each package is 2 cups, which is perfect for me since I will never use up a regular-sized bag of gluten-free flour.

Anyway, my substitutions as follows:

  • 2c Cup4Cup flour (or any GF flour blend)
  • 1/4c sunflower oil
  • 1tbs bourbon
  • 1 ½ tsp pure vanilla extract (or 1 vanilla bean, scraped)
  • Smoked Sea Salt for garnish.

All other ingredients remain the same. These do not spread out as much if you freeze them prior to baking, so you may be able to skip this step.


{For original recipe, see below}

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