Description
Deliciously soft and chewy cookies combining the sweet tang of apricots with rich white chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried apricots, chopped
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract to the butter mixture.
- Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Gently fold in the chopped apricots and white chocolate chips.
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet, giving them space to spread.
- Bake for 10-12 minutes, until golden around the edges but still soft in the center.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Use a gluten-free flour blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg