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
Ingredients
Method
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
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
