National Chocolate Chip Day

Today is National Chocolate Chip Day!  Who knew that the chopping up of chocolate into tiny pieces would warrant a national celebration?!  (Not that I'm complaining...)  I've never met a chocolate chip cookie I didn't like.  

 I enjoy experimenting with different recipes for variations of chocolate chip cookies - adding chocolate chunks or butterscotch chips, substituting coconut oil for butter, trying different types of flour to change the texture, or sprinkling a little sea salt on top.  I'm fascinated by this article: The Ultimate Guide to Chocolate Chip Cookies, with a breakdown of the chemistry involved in baking cookies and how to modify the texture or flavor with a few ingredient variations.  I would love to dedicate a week of my life to conducting this experiment myself (and I'm sure my taste-testers would rise to the challenge)!

 This week I tried a new recipe from the Pie in the Sky cookbook, with recipes adapted to high altitudes.  For 7,000 feet elevation (AKA Santa Fe), the baker recommends reducing the oven temperature, cutting down on sugar to prevent overspreading, and adding more vanilla for taste.  I love the addition of white chocolate chips for a richer chocolate flavor!

 Happy Chocolate Chip Day!  Enjoy!
Pie in the Sky: Successful Baking at High Altitudes
Black and White Chocolate Chip Cookies
From Pie in the Sky

 Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) butter (room temperature)
3/4 cup minus 2 tablespoons sugar
3/4 cup dark brown sugar
2 eggs (room temperature)
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans or walnuts (optional)

 Directions:
1.  Preheat the oven to 350 degrees F.
2.  In a medium bowl, whisk together the flour, baking soda, and salt.
3.  In a stand mixer, beat the butter and sugars until smooth.  Beat in the eggs and vanilla.  Gradually beat in the flour mixture, then stir in the chocolate chips and nuts.  
4.  Drop by rounded teaspoon about 2 inches apart on greased cookie sheets.  Bake for 8-10 minutes.
Perfectly gooey
My main taste tester

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