Best 8 Chocolate Chunk Cookies With Pecans Dried Apricots Recipes

CHOCOLATE CHUNK APRICOT COOKIES

Steps:

• In a large bowl beat together the butter and shortening with an electric mixer. Add both sugars and beat until fluffy. Beat in the eggs, corn syrup and vanilla. In a separate bowl combine the flour, baking soda, and salt; stir with a whisk. Add the flour mixture to the egg mixture, beat until combined. Stir in the chocolate chunks and apricots. Cover and refrigerate dough for at least 2 hours.
• Preheat the oven to 350ºF. Roll the dough into 1 tablespoon sized balls and place 2 inches apart on a baking sheet lined with a silicone mat. Bake for 10 to 12 minutes or until lightly brown and just underdone. Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

CHOCOLATE CHIP APRICOT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL PECAN CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
• In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
• Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.

CHOCOLATE CHUNK COOKIES WITH PECANS DRIED APRICOTS

Steps:

• Preheat oven to 375°F.
• In a bowl whisk together, flour, baking soda, baking powder and salt.
• In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined.
• Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
• Keep in airtight container at room temperature for about 5 days.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

CHOCOLATE CHUNK PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.

CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES

Steps:

• Preheat oven to 375°F.
• In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
• Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
• Preheat oven to 350 degrees.
• Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
• Whisk flour, baking powder, baking soda and salt in medium bowl.
• In second medium bowl, stir together, oats, pecans, cherries and chocolate.
• In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions; about 1/4 cup each.
• Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
• Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.