Fresh Apricot and White Chocolate Chip Cookies
DELICIOUS!!! They come out large, but they are fantastic. You can put three or four apricots in the mix and a whole bag of white chocolate chips.
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon finely ground espresso powder or instant coffee
- 10 ounces white chocolate chips
- 1 cup finely diced fresh apricots, or 3/4 cup diced dried apricots
- 8 ounces butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
Preparation time 25mins
Cooking time 45mins
Adapted from loveandoliveoil.com
Combine flour, baking soda, salt, and espresso in a medium bowl. Mix with a whisk until evenly distributed. Add chocolate chips and apricot bits and mix well. Set aside.
Combine the butter and sugars in a stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg at a time, mixing until incorporated. Scrape down the sides of the bowl, and then add the vanilla. Continue mixing until butter, sugar, eggs, and vanilla are all incorporated (about 1 minute). Scrape down the sides of the bowl.
Add the dry ingredients in 3 additions. Mix on low speed for no more than 1 minute. Remove bowl from mixture and do a final mix with a rubber spatula. Cover and chill for at least one hour.
Preheat oven to 350. Line two baking sheets with parchment. Scoop dough with a medium-sized ice cream scoop to form 1-inch balls. Leave at least an inch and a half around each cookie to allow for some spreading. Bake cookies for 15-18 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle.