Ingredients for Apricot White Chocolate Chippers
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup water
- 3 tablespoons milk powder
- 2 ½ cups all-purpose flour
- pinch of salt
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon lemon zest
- 1 cup chopped dried apricots
- Cashews
- 1 cup white chocolate chips
- Unsweetened Coconut
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How to Make Apricot White Chocolate Chippers
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- 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.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a small bowl, whisk together 3 tablespoons milk powder and ¼ cup water until smooth. Add to the wet ingredients and mix well.
- 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.
- Gradually add 2 ½ cups all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped dried apricots and 1 cup white chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Makes approximately 2 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
47g
Fat
31g
Carbs
7g
