These never fail to impress. The trick with these is the press them down as the cookie dough does not spread out very mjch on its own when baking. Use a real brown sugar, like Billington's muscovado, for extra flavor.
Apricot & Chocolate Cookies
Adapted slightly from The Colossal Cookie Book
1 1/2 sticks butter (aka 6 oz.), softened
1/2 C. packed light brown sugar
1 egg, beaten
1 1/2 C. all purpose flour
1/4 tsp. salt
1 tsp. baking powder
2/3 C. no-soak dried apricots, chopped into small bits
3/4 C. chocolate chips
Pre-heat over to 350 F.
Line baking sheets with parchment paper (or grease the sheets).
Beat butter and sugar together until smooth and soft. Beat in egg until fluffy.
Sift flour, salt, and baking powder and add to butter mixture. Mix until thoroughly blended. Beat in apricots and chocolate chips.
Roll mixture into small balls and place on baking sheets with plenty of space. Use either your fingers or the back of a fork to flatten the cookies.
Bake 12-14 minutes or until golden-brown.
Cool for a minute or two, then transfer to a wire rack to finish cooling.
Yield: about 25
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