Chocolate chip cookies with dried apricots
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 113, total fat 6 G., saturated fats 3 G., proteins 1 G., carbohydrates 15 G., fiber 1 G., cholesterol 18 mg, sodium 61 mg, sugar 9 G.
Calories 113, total fat 6 G., saturated fats 3 G., proteins 1 G., carbohydrates 15 G., fiber 1 G., cholesterol 18 mg, sodium 61 mg, sugar 9 G.
Dried apricots add an unexpected fruity note to classic chocolate chip cookies, as well as extra moisture, even if you overbake them. For this recipe, we recommend using semisweet chocolate to prevent the cookies from becoming too cloying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 and 1/4 cups premium flour
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 3/4 cup semi-sweet chocolate chips
- 1/4 tbsp. coarsely chopped dried apricots
We recommend
Recipes with similar ingredients: brown sugar, eggs, premium flour, dried apricots, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until fluffy. Add the vanilla extract and egg and beat until smooth.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and knead until smooth. Stir in the chocolate chips and dried apricots.
- Line two baking sheets with parchment paper. Scoop out 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, about 5 cm apart, and refrigerate for 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C). When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let them cool on the baking sheets for 10 minutes, then transfer them to wire racks and let them cool completely.
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