Twelve Days of Christmas Cookies: Apricot Dark Chocolate Chip Cookies

Apricot Dark Chocolate Chip Cookies_thumb[1]

DAY 5: Apricot Dark Chocolate Chip Cookies

The sweetness of dried apricots paired with bittersweet dark chocolate makes an irresistible (and easy) drop cookie.

Apricot Dark Chocolate Chip Cookies 2

RECIPE:

Apricot Dark Chocolate Chip Cookies

  • Servings: Makes about 5 dozen cookies
  • Print

Apricot Dark Chocolate Chip Cookies_thumb[1]

5 oz (1 cup) slivered almonds
1 cup butter, softened
½ cup sugar
1 ½ cups brown sugar
2 eggs
1 Tbs vanilla extract
1 ½ tsp almond extract
3 cups flour
1 ½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz dried apricots, chopped (about 1 ½ cups)
10 oz (1 ½ cups) dark chocolate chips

Preheat oven to 350°F. Place slivered almonds on a baking sheet and toast for 5 minutes, or until very lightly browned. Remove from baking sheet and set aside to cool.

Increase oven temperature to 375°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, use an electric mixer to beat butter and sugars until light and fluffy. Beat in eggs, and then vanilla and almond extracts. Mix in flour, salt, baking powder, and baking soda. Stir in chopped apricots, chocolate chips, and cooled slivered almonds.

Use a level medium cookie scoop (2 Tbs) to drop dough onto prepared baking sheets. Bake for 8-9 minutes at 375°F. Cool cookies on wire racks.

NoEmptyChairs.me

Leave a comment

Filed under Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s