Double Chocolate Apricot Cookies Double Chocolate Apricot Cookies

Author: Canadian Living

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!

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: February 2008



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.)

Nutritional facts Per cookie: about

  • Sodium 51 mg
  • Protein 1 g
  • Calories 98.0
  • Total fat 6 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Double Chocolate Apricot Cookies