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.

Photo by Christine W.
Adapted from loveandoliveoil.com

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

36

cookies

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

36

servings

Adapted from loveandoliveoil.com

Ingredients

  • 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

Directions

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.

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