Chocolate, Apricot, and Pecan Cookie Dough

chocolate-apricot-pecan-cookie-dough
Photo by Gentl & Hyers
Chocolate, Apricot, and Pecan Cookie Dough 3.9 15 5 1
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  • Makes 2 logs
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 220 calories
    • Fat 13 g (6g saturated)
    • Cholesterol 25 mg
    • Sodium 130 mg
    • Protein 2 g
    • Carbohydrate 27 g
    • Sugar 19 g
    • Iron 1 mg
    • Calcium 21 mg

In a bowl, mix the flour, baking soda, and salt. In another bowl, whisk the butter, sugars, eggs, and vanilla until smooth. Stir in the flour mixture, chocolate chips, apricots, and pecans. Chill for 2 hours.

Shape into two 1½-inch logs.

Store in waxed paper in the refrigerator for up to 5 days (or freeze for up to 2 weeks).

Ingredients

  1. Check 2 cups all-purpose flour
  2. Check ¾ teaspoon baking soda
  3. Check teaspoons kosher salt
  4. Check 2 sticks unsalted butter, melted and cooled
  5. Check 1 cup packed light brown sugar
  6. Check ½ cup sugar
  7. Check 2 large eggs
  8. Check 1 tablespoon plus 1 teaspoon pure vanilla extract
  9. Check 2 cups semisweet chocolate chips
  10. Check cups coarsely chopped dried apricots
  11. Check cups chopped pecans

Directions

  1. In a bowl, mix the flour, baking soda, and salt. In another bowl, whisk the butter, sugars, eggs, and vanilla until smooth. Stir in the flour mixture, chocolate chips, apricots, and pecans. Chill for 2 hours.
  2. Shape into two 1½-inch logs.
  3. Store in waxed paper in the refrigerator for up to 5 days (or freeze for up to 2 weeks).
  4. To bake: Cut into ½-inch slices (about 2 tablespoons each) and bake at 350° F for 15 minutes.