Prep 15 mins
Cook 30 mins
My friend Cheryl, passed this recipe to me. The cookies came out DEVINE! I make them without the cherries, but I am sure they would be great with them too! I also lined the cookie sheet with parchments paper to avoid too much spreading. When I make these cookies I let the dough chill for about 45 minutes. Make sure if you opt for white chocolate you use fine quality white chocolate, because it does make a difference!! I also used a small scoop to drop the cookies on the baking sheet.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 2 large eggs
- 9 ounces fine quality bittersweet chocolate (or fine quality white chocolate) or 9 ounces semisweet chocolate (or fine quality white chocolate)
- 1⁄4 cup chopped apricot
- 1 cup coarsely chopped pecans
- Preheat oven to 375°F.
- In a bowl whisk together, flour, baking soda, baking powder and salt.
- In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined.
- Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
- Keep in airtight container at room temperature for about 5 days.
These cookies are wonderful !!! I've baked them twice already : I used white chocolate chips and added some golden raisins along with the apricots and pecans. Even my mother-in-law has asked for the recipe ( and she is a WONDERFUL cookie baker !!! ) Thanks, Marz :o) !!!