Chefs Picks tracks down what a pros have been eating as good as in progress from coast to coast.Cookies can be enjoyed year-round, though lets face it: The holidays provide a undiluted forgive to put up with in this classical treat. And theres no improved convention for doing so than a cookie swap, which sweet soiree where any invitee brings a collection to share. Weve asked a small of a countrys finest cookie aficionados fritter chefs as good as bakers to weigh in with their good-to-the-last-crumb creations. Read upon to get their recipes which have been sure to reign autarchic during any party.Stepped-Up ClassicCara Conaboy spends many of her days upon a delicious side of a kitchen, right away which she has been tapped to be sous chef during a The Spaniard, which is slated to open shortly in a West Village area of New York. However, her sweet expertise runs deep, as she has held fritter positions during Ai Fiori as good as Ristorante Morini in New York as good as Alma de Cuba in Philadelphia. For a cookie exchange, Conaboy likes to amp up a customary chocolate chip recipe with a addition of smoked salt as good as pistachios. Ive regularly loved a classical chocolate chip cookie as good as this recipe is my go-to when we want to have something familiar though with a small twist, she says. Pistachios have a really singular flavor, as good as smoked salt deepens a cookies caramel-y sweetness.Chocolate Chip Cookies with Smoked Salt as good as PistachiosTotal Time: 1 hour, fifteen minPrep: thirty minInactive: thirty minCook: fifteen minYield: About 36 cookiesLevel: EasyIngredients:1 crater shelled pistachios2 1/4 cups all-purpose flour1 teaspoon baking soda2 teaspoons smoked salt2 sticks (16 tablespoons) unsalted butter, during room temperature1 crater brownish-red sugar1/2 crater granulated sugar2 eggs1 tablespoon pure vanilla extract2 cups semisweet chocolate chips or good-quality (70 percent) bittersweet chocolate, coarsely choppedEvenly in front of 2 racks in a middle of a oven as good as preheat to 350 degrees F.Lay a pistachios upon a cookie piece in a single layer. Bake for 5 to 10 mins or until a nuts have been lightly toasted. Remove from a oven. Roughly clout once cool.Line 2 baking sheets with vellum paper.Whisk together a flour, baking soft drink as good as salt in a vast bowl.Beat a butter, brownish-red sugarine as good as granulated sugarine in a mixer propitious with a paddle connection upon medium speed until pale as good as fluffy, about 3 minutes. Add a eggs, a single during a time, violence good after any addition. Add a vanilla remove as good as kick to combine. Add a flour reduction as good as kick until only incorporated. Stir in a chocolate chips as good as nuts by hand. Press plastic hang directly onto a aspect of a mix as good as refrigerate thirty minutes.Scoop heaping tablespoons of a mix onto a rebuilt pans. Space a cookies about 2 inches detached upon a pans. Bake, until golden, though still soft in a center, twelve to fifteen minutes. Transfer prohibited cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days.Maple-Drenched MarvelSandra Holl, owner of Chicagos French-inspired bakery Floriole, draws a inspiration for her cookie-exchange collect from another holiday favorite: pie. She takes a flavors of pecan cake as good as translates them in to cookie form. The result? A maple pecan cookie able of hypnotizing a masses.Florioles Maple Pecan CookiesYield: 1 collection (about 100 cookies)1 pound butter1 crater powdered sugar2 teaspoons vanilla extract1/2 teaspoon salt1/3 crater maple syrup (Grade B)Zest of 1 orange15 ounces all-purpose flour3 cups toasted belligerent pecansCream butter as good as powdered sugar. Add vanilla, salt, maple syrup as good as orange zest. Add flour as good as pecans. Mix until homogenous. Chill mix in a refrigerator.Once a mix is chilled, scoop 1-tablespoon portions onto parchment-lined baking sheets. Flatten in to front shapes as good as push a whole pecan in to any one.Bake during 350 degrees F for about 20 mins or until golden.Tangy, Boozy Bite Pastry Chef Josh Johnson of Destination Kohler in Kohler, Wisconsin, bakes a turn upon a normal gingersnap guaranteed to amp up any classical cookie platter. Johnson keeps a familiar flavors of anise as good as ginger in his recipe, though he pulls in both citrus as good as bourbon to punch up a glaze. The outcome is a chewy cookie with a tangy finish thats bursting with extra punch from a crystalized ginger.Lemon Bourbon Gingersnap CookiesDough:1 1/2 sticks butter1 crater sugar1/2 crater as good as 1 teaspoon molasses2 1/3 cups all-purpose flour1 teaspoon baking soda3/8 teaspoon salt3/8 teaspoon belligerent ginger1/4 teaspoon belligerent aniseCrystallized ginger dices for toppingPreheat oven to 350 degrees F. Cream butter as good as sugarine together with a paddle. Add molasses, afterwards mix until combined, though dont whip.Sift all dry reduction together. Add a total dry reduction to a creamed butter as good as molasses, mixing only to combine.Scoop a mix to preferred distance as good as sprinkle with crystallized ginger dices. Bake upon a parchment-lined piece pan for we estimate 6 to 8 mins during 350 degrees F.Glaze:1/2 crater powdered sugar1 teaspoon lemon juice1 1/2 teaspoons bourbonTo have a glaze, mix all reduction as good as mix until smooth.Remove a cookies from a oven as good as let rest 5 minutes, afterwards drizzle with a lemon-bourbon glaze.Nostalgic NibbleWith a name like Cookie Good, its to be expected which cookies take center theatre during this Santa Monica spot. Husband as good as wife Ross as good as Melanie Canter go upon to stretch a bounds of their total imaginations when it comes to a cookies churned out during their bakery. It seems no part is too off-the-wall to consider, as even a Cheetos cookie has made it in to a repertoire. One nostalgia-inducing provide which theyve dreamed up for a holidays is a prohibited chocolate cookie. This abounding cocoa pleasure comes surfaced with mini marshmallows as good as creates a undiluted provide for kids during heart (and a kids too).Hot Cocoa Cookies8 ounces butter7 ounces sugar7 ounces (dark) brownish-red sugar1 1/2 teaspoons salt2 eggs1 teaspoon vanilla1/2 crater Hersheys cocoa powder12 ounces flour3/4 teaspoon baking soda3/4 teaspoon baking powder14 ounces divert chocolate chipsMini marshmallows for toppingCream butter as good as sugars. Add in salt. Mix in eggs as good as vanilla. Beat a reduction until it is light as good as fluffy. Add in cocoa powder as good as mix slowly, so which a cocoa doesnt explode.Whisk a flour, baking soft drink as good as baking powder in a separate play until well-combined. Slowly add a total dry reduction to a creamed butter-egg-cocoa reduction (again, be clever not to let a cocoa explode). Once a reduction have been incorporated, kick a reduction good (scraping sides as good as bottom to have sure everything is well-mixed). Add in divert chocolate chips.Form a mix in to balls of preferred size. Wrap a mix balls good with plastic hang as good as solidify them until chilled. Once chilled, uncover a balls as good as bake them upon a parchment-lined piece pan during 350 degrees F for about twelve minutes. Youll know they have been done when a cookies spread, a tops have been crackly as good as we can only hardly pull up a edge with your fingertips (with chocolate cookies, a small underbaked is regularly better). Remove from a oven as good as top with mini marshmallows, we estimate 4 per cookie. Let cold (if we can), afterwards eat up!Sugar-Kissed SnowflakeWhen it comes to cookie swaps, Pastry Chef Ann Kirk of Little Doms in Los Angeles is a extreme contender in a aptitude department, thanks to her festive recipe. She spices up a classical sugarine cookie mix with a spirit of cardamom, afterwards bakes it in to snowflake-shaped treats which give a nod to a glistening, glittering snowfalls of a winter season.Cardamom Sugar CookieDough:3 cups all-purpose flour1 teaspoon belligerent cardamom (or some-more to taste)3/4 teaspoon salt1/2 teaspoon baking powder2 1/2 sticks butter, cubed1 crater sugar1 vast egg1 vast yolk1 teaspoon vanilla extractSprinkles for toppingCombine flour, cardamom, salt as good as baking powder in a play as good as set aside.In a mixer bowl, mix butter as good as sugar, afterwards paddle until creamy. In a separate bowl, whisk together egg, yolk as good as vanilla extract; paddle in to butter reduction as good as scrape down sides.Add dry reduction to a butter as good as egg mixture, afterwards paddle upon low speed until fully combined. Wrap a ensuing mix in plastic wrap, squash as good as chill in a fridge until cold throughout. Divide mix in to quarters. Lightly dirt a work aspect with flour as good as roll any territory of mix evenly to 1/4 in. thick. Cut with a snowflake-shaped cookie cutter or freehand. If mix starts to get too soft, chill it again in a refrigerator.Place cookies 1 in. detached upon a parchment-lined baking sheet. Bake during 350 degrees F until lightly golden around a edges, about 20 mins depending upon thickness.Icing:1 pound powdered sugar3 pasteurized egg whites (or 3 ounces of Eggology or preferred brand)Fresh lemon juice, optionalCombine all reduction in play of a mount mixer. Using a paddle attachment, paddle upon tall for about 10 mins (10 mins might seem long, though it will have your topping some-more stable as good as easier to work with). Divide topping in half. Leave a single half solid white as good as color a other half with blue food dye. Add color in slowly until we reach preferred color.Remove cookies from a oven as good as cool. Frost a cookies with a solid white icing. Let dry completely.Use a vellum cornet or a piping bag propitious with a small solid piping tip to adorn a outline of a cookies with a blue icing.Icing can be thinned with a little bit of egg white or thickened with powdered sugar. Piping an outline with thicker topping as good as flooding with thinner topping is standard. Add sprinkles as good as enjoy!Photos courtesy ofCara Conaboy, Sandra Holl, Josh Johnson, Ross CanterandAnn Kirk