Ingredients for Chocolate Chunk Cookies With Pecans Dried Apricots
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- 2 large eggs
- Bittersweet Chocolate
- Apricot
- 1 cup chopped pecans
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How to Make Chocolate Chunk Cookies With Pecans Dried Apricots
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar and 3/4 cup packed brown sugar with an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually beat in the dry ingredients until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chunks (or 1 cup semi-sweet + 1 cup white chocolate, finely chopped), 1 cup chopped pecans, and 1 cup chopped dried apricots.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- Bake for 10-12 minutes, or until golden brown, rotating baking sheets halfway through. Baking time may vary depending on your oven.
- Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
37g
Fat
18g
Carbs
5g
