Apricot and Walnut Chocolate Chip Cookies

Adding dried fruit and nuts to an already rich chocolate chip cookie is a great way to dress up a classic. These cookies are perfect for kids during the holiday season. Give them an eco-friendly boost with organic ingredients and fair trade chocolate chips.

Sophie Uliano

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Cookie

Ingredients

1/2 cup unsalted butter, softened		1 1/2 cups unbleached flour
1 1/2 cups brown sugar, soft		1 1/2 teaspoon baking powder
2 eggs		1/2 teaspoon salt
2 teaspoons vanilla extract		1 cup walnuts, chopped
1/2 cup dried apricots, chopped		1 1/2 cups milk chocolate chips

directions

Prep: 20 min Total: 30 min (Quick)

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1
Preheat the oven to 350 degrees
2
Cream the butter and sugar together, until light and fluffy.
3
Beat the eggs separately in a little bowl. Add 1/2 to the butter mixture and blend well. Add the remaining eggs to the butter and blend well.
4
Add the vanilla and combine. Set aside.
5
Place the rest of the ingredients in a large bowl. Add the wet mixture to the dry ingredients, stirring well.
6
Line a baking sheet with parchment paper. Measure tablespoon-sized dollops of the dough onto the baking sheet, making sure to leave ample space between each cookie.
7
Bake for 10 minutes or until golden.
8
Cool on a wire rack and store in an airtight container for up to 1 week.

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Apricot and Walnut Chocolate Chip Cookies

Ingredients

directions