Double Chocolate Apricot Cookies
43 people added this to their Recipe Box
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 98 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| folate | 5 |
A sweet treat after lunch, these cookies provide the chocolate boost necessary to keep my legs strong. Luckily for the other skiers, there is always a container full of these and other treats in the cat – or I would never have shared them!
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2-1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup white chocolate chips
- 1 cup chopped dried apricots
- 1 cup chopped pecans
Preparation
In large bowl, beat butter, granulated sugar and brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, whisk together flour, cocoa powder, baking soda and baking powder; stir into butter mixture to combine. Stir in white chocolate chips, apricots and pecans.
Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
In separate bowl, whisk together flour, cocoa powder, baking soda and baking powder; stir into butter mixture to combine. Stir in white chocolate chips, apricots and pecans.
Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: February 2008
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