Apricot, Almond, and White Chocolate Cookies
Tender but chewy cookies with added almonds, dried apricots, and white chocolate for the perfect flavor and texture combination!
Ingredients
- 200 grams butter, softened
- 100 grams granulated sugar
- 75 grams brown sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tsp almond extract
- 1 tsp vanilla extract
- 250 grams all-purpose flour
- 50 grams almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 200 grams chopped dried apricots
- 200 grams white chocolate chips (or a chopped up bar of chocolate)
- 100 grams chopped almonds
Instructions
- Preheat the oven to 350 F (175 C).
- Beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. You can do this in a stand mixer, with an electric whisk, or by hand. In a stand mixer, we use the paddle attachment.
- Add the (room temp!!) egg and egg yolk, almond extract, and vanilla extract and mix again until well combined, smooth, and fluffy. You may need to scrape down the sides of the bowl with a spatula to get everything to mix evenly.
- In a separate bowl, combine the flour, almond flour, baking soda, baking powder, and salt. We like to whisk this together so there are no lumps and the leavening agents are evenly distributed.
- Add the dry ingredients into the butter mixture, and mix this until no dry floury spots remain. It should form a thick cookie dough.
- Finally, add nearly all of the apricots, almonds, and white chocolate chips (or chopped white chocolate) and mix together again until they're well distributed. Reserve a few of each so you can put them on top of each cookie before they make - this is what makes them picture-perfect! If mixing this with a machine, you can use a spatula to help distribute the mix-ins more evenly.
- Line 2 baking sheets with parchment paper.
- Shape the dough into about 20 equal-sized balls, placing 6-8 on each baking sheet and topping with the leftover apricots, almonds, and white chocolate. You'll need to do them in batches to bake all 20, or you can freeze the cookie dough balls at this stage to bake at a later time.
- Bake for 10 minutes and check them - they may need a few minutes more, or even a minute less, depending on your oven. They should be a nice golden brown color around the edges, and even though they may seem very soft in the middle, they will set as they cool and give a great chewy texture!
- Remember, cookies continue to bake and set on the baking sheet once you take them out of the oven, so leave them on the sheet for a few minutes before you remove them to cool on a wire rack. This helps them keep their shape.
- Enjoy!