My, but it’s been a while since I’ve posted! Chalk it up to nicer weather – which means our schedules get a bit more packed – and a bout of sickness running through our house which has hit us all one at a time. I’m the current victim and I’ve been down for just under a week…ugh. Not fun when the weather is nice!

Thankfully, Rina from Gotta Little Space has offered to share this yummy cookie recipe! Since I’m not doing much baking or cooking right now, it seemed like the perfect time to post it. I haven’t tried it, but as soon as I’m feeling better you can be sure these babies will be in my oven!

White Chocolate Dried Apricot Pistachio Cookies

This is a variation of the infamous Jacques Torres NYT chocolate chip cookie recipe that I found on Good Life Eats. - Rina

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons 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 onto baking sheet. 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 transfer cookies onto another rack to cool further. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.