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
5 oz (1 cup) slivered almonds
1 cup butter, softened
½ cup sugar
1 ½ cups brown sugar
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.