Chocolate Chip Cookies - 2 Ways

My dad is a pretty darn good cook. We always have fun in the kitchen together making differing things. He makes awesome sandwiches. Can grill anything. But one thing he’s the king of is making chocolate chip cookies. He’s been king for as long as I can remember. His recipe tastes great and is always baked with love.

I'll always remember how he likes to use brown paper grocery bags to lay them out on all over the counters to cool. And how awesome the kitchen smells. That he says the trick is to let it mix for a long time in the Kitchen Aid.

But now I'm in a bit of a predicament. Having a crisis of identity of sorts. My dad has always made the best cookies, until now. I'm pretty sure I've found a chocolate chip cookie recipe that I like even better than my dad’s. It’s so bad that I think we’ll have to do a blind taste-test next time we visit. I don't really want him to lose the title of Chocolate Chip Cookie King, but this new to me recipe is out of this world! They're the perfect crispness on the outside and chewy in the middle. With lots of gooey chocolate inside. And I love the sprinkling of salt on top to balance all the sugar.

The traditional chocolate chip flavor of this recipe is absolutely wonderful, so close to perfect that it really might be perfect. I've also made a special variation with my dad in mind, since I know how much he loves pistachios. ('Cause I love them just as much).

White Chocolate Chip Pistachio Cookies
adapted from The New York Times

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 12 ounces shelled pistachios
• 1 1/3 cup dried apricots, chopped
  
• 1 lb. white chocolate chips
  
• Sea salt
  

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. In another bowl, mix the pistachios, apricots, and white chocolate chips together until they're evenly dispersed. 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. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop white chocolate, pistachio, and apricot 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 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 big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.

Chocolate Chip Cookies
from The New York Times

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate chips, at least 60 percent cacao content
• Sea salt
  

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. 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 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 big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.