Apricot, Almond, Chocolate Chip Cookie

This recipe is from a beautiful blog called Tea & Cookies. I usually don’t like nuts in cookies, but that rule doesn’t apply here – these cookies were great. I used almonds, though I’m sure pecans would be good. I also used dark chocolate chips, though milk chocolate chips are acceptable too. And you can’t really make this recipe lactose-free if you use white chocolate chips, but the small amount of dairy in there did not affect me. Note that the dried apricots we used were organic, so they were brown (with none of the chemical that makes them stay orange once they’re dried, I guess). Once they were chopped up and mixed with the nuts and chocolate chips, it was fine, and they tasted great – it was just weird to look at them on their own. I do think it looks better with orange apricots, though.

1 2/3 cups all-purpose flour
½ tsp baking soda
½ tsp salt, more for sprinkling on top (the latter is optional)
¾ cup melted butter or lactose-free margarine
1 cup packed brown sugar
1 tsp vanilla extract
1 egg
2/3 cup white chocolate chips
2/3 cup dark chocolate chips
¾ cup chopped almonds
¾ cup dried apricots, chopped

Preheat oven to 350 °F.

In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, stir in the butter and sugar until smooth. Beat in the egg and vanilla.



Stir in the dry ingredients until well blended, then add the chips, almonds, and apricots.



Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Sprinkle salt on top, if desired. Bake for 10 to 12 minutes in the preheated oven (try not to overbake them). Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.