Chocolate chip cookies with nuts and apricots
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The first time I baked these cookies with my daugther. They were very delicious and very sweet. So next time I used less sugar, but they spread less while baking. Here I give you proportions with less sugar because I like when cookies are cookies and not candies 🙂 By the way, when I used hazelnuts my hubby said to leave them at home (didn’t let to take them to my work) 🙂 So it says everything about the taste of these cookies.
Chocolate chip cookies with nuts and apricots
Time needed:
Yields: 30 cookies
Calories: 98 kcal / 1 serving
Ingredients:
1 cup = 237 ml
- 1 2/3 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (110 g) butter, room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp. vanilla sugar
- 2/3 cup nuts (I suggest hazelnuts), coarsely chopped
- 2/3 cup dried apricots, coarsely chopped (or other dried fruits)
- 75 g chocolate, coarsely chopped
Directions:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- In a medium bowl mix flour, baking powder and salt.
- In another bowl mix butter, sugar and vanilla sugar until light and creamy. Beat in egg. Then gradually blend in the flour mixture.
- Add in nuts, apricots and chocolate chips and stir until they are well-distributed in the batter.
- Shape cookie dough into balls and arrange on prepared baking sheet, leaving about 5 cm between the cookies to allow for spread. Spress cookie balls with fingers to flatten.
- Bake for 11-14 minutes, until cookies are light golden brown on the edges.
- Allow to cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Enjoy!
Source: Baking Bites
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