If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: White chocolate, dried apricots, crunchy chewy cookies.... what´s not to like? —Luz Landa
Food52 Review: These cookies have a rich, buttery flavor with subtle notes of apricot and white chocolate, and a chewy texture. If you like more cake-y cookies, consider upping the flour, and if you want your apricot to be more pronounced, you could get away with adding another half-handful, or so, of dried apricots. —Leslie
Makes 24 cookies
- 100 grams (8 tablespoons) butter
- 225 grams brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 185 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 60 grams white chocolate, roughly chopped
- 1 handful dried apricots, chopped
- Preheat oven to 338° F (170° C).
- In a large bowl or mixing bowl, cream butter and sugar until light and fluffy.
- Add egg, vanilla extract, and cinnamon. Beat until well incoporated
- In a medium bowl, sift together flour, salt, and baking powder. Add to the wet ingredients and mix well.
- Fold the white chocolate and dried apricots into the mix.
- Line two sheet pans with parchment paper and use a spoon to measure roughly 1-tablespoon sized cookies onto the two pans—just make sure to leave enough space between them to grow!
- Bake for 15 to 20 minutes, until edges are just golden.
- Let cool or serve slightly warm.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit