Author Notes
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
Ingredients
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100 grams
(8 tablespoons) butter
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225 grams
brown sugar
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1
egg
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1 teaspoon
vanilla extract
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1/2 teaspoon
cinnamon
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185 grams
all-purpose flour
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1 teaspoon
salt
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1 teaspoon
baking powder
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60 grams
white chocolate, roughly chopped
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1 handful
dried apricots, chopped
Directions
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Preheat oven to 338° F (170° C).
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In a large bowl or mixing bowl, cream butter and sugar until light and fluffy.
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Add egg, vanilla extract, and cinnamon. Beat until well incoporated
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In a medium bowl, sift together flour, salt, and baking powder. Add to the wet ingredients and mix well.
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Fold the white chocolate and dried apricots into the mix.
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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!
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Bake for 15 to 20 minutes, until edges are just golden.
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Let cool or serve slightly warm.
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