Apricot-Macadamia Chocolate Chip Cookies

apricot-macadamia-chocolate-chip-cookies
Photo by Levi Brown
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  • Makes 48 cookies
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    Nutritional Information

    Per Serving

    • Calories 173 calories
    • Fat 10 g
    • Sat Fat 5 g
    • Cholesterol 19 mg
    • Sodium 63 mg
    • Protein 2 g
    • Carbohydrate 21 g
    • Sugar 12 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 12 mg

Ingredients

  1. Check 3cups all-purpose flour, spooned and leveled
  2. Check 1teaspoon kosher salt
  3. Check 1/2teaspoon baking soda
  4. Check 1/2teaspoon baking powder
  5. Check 1 1/2cups (3 sticks) unsalted butter, at room temperature
  6. Check 1cup packed light brown sugar
  7. Check 3/4cup granulated sugar
  8. Check 1 large egg
  9. Check 1teaspoon pure vanilla extract
  10. Check 12ounces semisweet or milk chocolate chips (2 cups)
  11. Check 1cup chopped dried apricots (about 20 whole)
  12. Check 5ounces macadamia nuts, chopped (1 cup)

Directions

  1. Heat oven to 350° F. In a large bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
  2. Using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla.
  3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the chocolate chips, apricots, and nuts.
  4. Drop mounds of the dough (about 2 tablespoons each) 3 inches apart onto baking sheets.
  5. Bake, rotating the baking sheets halfway through, until golden brown, 14 to 16 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.