White chocolate, dried apricots, crunchy chewy cookies.... what´s not to like? —Luz Landa
Test Kitchen Notes
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
(8 tablespoons) butter
white chocolate, roughly chopped
dried apricots, chopped
In This Recipe
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.