These are the cookies I’ve been working towards.
I’ve been sampling gluten-free chocolate chip cookies from bakeries everywhere I go. Here’s what I’ve found: they all have the exact same texture. It’s as if the sugar as been melted with butter and then condensed to form a crystalized texture. These cookies tend to be flat and thought they can be yummy, they mostly taste like sugar and oil. I’ve been making batch after batch of cookies, adjusting ingredients until I landed with this recipe. Chewy, pillowy, buttery…delicious. Have at it my dear gluten-free friends!
These cookies are a built on a foundation of the two best things in the world: browned butter and bourbon. In order to get the texture right, you need to brown your butter ahead of time and then let it solidify to room temperature. If you use it while it’s warm you’ll end up with flatter, crispy cookies.
Wine Kelley Fox Wine - Ahurani Pinot Noir
Grape Pinot Noir
Color Garnet red, light bodied
Nose underipe raspberry, wet soil, bits of smoke
Taste Mouthwatering cherry tones with earthy notes and jasmine.
About the Wine Maker
Kelley Fox has been making Pinot Noir since 2000. Her work has include Eyrie, Torii Mor and 10 years at Scott Paul. In 2007 she began making her own wines is now doing so exclusively.
“The wines are made to reflect the land, the vines, the fruit of the vines, the year, and everything else unknown and unseen that comes with those things. That said, the wines are not really "made" at all. I have no end result in mind each year for the what the wines will be. I am not Pygmalion. What I am doing-and it still takes a lot of inner and outer work- is responding to the essence of the fruit from each block, which I hope is carrying the essence of the earth that bore it, along with the details of the year ( the weather, the stars and the planets, etc. etc.).”