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

Apricot and Walnut Chocolate Chip Cookies

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    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


    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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