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
grams (8 tablespoons) butter
grams brown sugar
teaspoon vanilla extract
grams all-purpose flour
teaspoon baking powder
grams white chocolate, roughly chopped
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