Apricot White Chocolate Chippers Recipe

Ingredients for Apricot White Chocolate Chippers

• 1 cup (2 sticks) unsalted butter
• White Sugar
• Brown Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Warm Water
• Powdered Milk
• 2 ½ cups all-purpose flour
• a pinch of salt
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 teaspoon lemon zest
• Apricot
• Cashews
• 1 cup white chocolate chips
• Unsweetened Coconut

How to Make Apricot White Chocolate Chippers

1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. In a small bowl, whisk together 3 tablespoons milk powder and ¼ cup water until smooth. Add to the wet ingredients and mix well.
5. In a separate bowl, whisk together 1 teaspoon baking soda, ½ teaspoon cream of tartar, and a pinch of salt. Add 1 teaspoon lemon zest.
6. Gradually add 2 ½ cups all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in 1 cup chopped dried apricots and 1 cup white chocolate chips.
8. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-15 minutes, or until the edges are lightly golden brown.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Makes approximately 2 dozen cookies.