Apricot-Macadamia Chocolate Chip Cookies

Apricot-Macadamia Chocolate Chip Cookies
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Makes 48 cookies| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 173
  • Fat 10g
  • Sat Fat 5g
  • Cholesterol 19mg
  • Sodium 63mg
  • Protein 2g
  • Carbohydrate 21g
  • Sugar 12g
  • Fiber 1g
  • Iron 1mg
  • Calcium 12mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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