Apricot and semi-sweet or dark chocolate is such a yummy combination, so I thought I’d try it in a cookie – as a twist to my “almost famous” chocolate chips cookies.
and it’s a winner according to my guys.
I snipped a half pound of dried apricots into the batter.
and tweaked up my original chocolate chip recipe by exchanging vanilla extract with half almond and half orange extract (though I think vanilla might be yummy too) and used 1/2 a bag of mini semi-sweet chocolate chips to allow the apricot to be the “star” of the cookie.
The balance of flavors seemed just right.
Hope you’ll give them a try.
And can you believe it is the last day of January 2015 already!?!? We are hunkering down for a snow storm here in Mars this weekend, and of course, the Super Bowl, so we will be set with some sweet treats if “needed.” 🙂
How about you? What’s happening in your part of the world this weekend?
Have a good one!
Cheers & Hugs,
And here is the recipe. Enjoy!
Jodi's Apricot Chocolate Chip Cookies
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 tsp. almond extract
1/2 tsp. orange extract
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 lb. (8 oz.) dried apricots, snipped into small chunks
1/2 lb. (8 oz.) Nestle’s Mini Semi-Sweet Chocolate Chips
Blend softened butter with granulated and brown sugar with mixer until well incorporated. Add in almond and orange extract and eggs and mix on medium-high speed until creamy. Add in flour, baking soda, and salt on low speed until incorporated. Fold in apricots and chocolate chips.
Chill dough for at least 2 hours.
Preheat oven to 375 degrees F. Roll dough into golf ball sized balls and flatten slightly.
Bake for approximately 10 minutes.
I think I will share this recipe with my friends over at Fiesta Friday for the Anniversary Party, because every party needs cookies – right?! Check it out for lots of awesome recipes by some amazing foodie bloggers!