Home Home Home Home Home Home Home

Featured Post:
Of Eating Disorders and Food Blogs


 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!



Fantastic appliance for cake making on DHgate.com

This area does not yet contain any content.
Craftsy Writer
« Cake Byte: Gamma Ray Games Anniversary, There Will Be Cupcakes | Main | Baker's Dozen: A Batch of Sweet Links »

White Light: White Chocolate and Apricot Cookies Recipe

I'll confess: one of my favorite things about the publication Seattle Woman Magazine is that they often feature recipes from Macrina Bakery, a famous bakery around these parts. And in a recent issue, they featured a recipe for chocolate and apricot cookies. Delicious combination? I think so.

In my version, they get an even sweeter makeover by using white chocolate chips and a handful of candied walnuts, making for a tempting treat for customers at my store!

Of course, if you can't stop by to try them, make the magic happen in your own household: here's my adaptation of the recipe.

White Chocolate and Apricot Cookies

Adapted from Macrina Bakery

Makes 15 jumbo cookies, or up to 36 small cookies


  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon finely ground espresso or coffee
  • 10 ounces white chocolate chips
  • 3/4 cup apricots, diced
  • a generous handful of candied walnuts (optional)
  • 8 ounces butter, at room temperature
  • 1 1/2 cups sugar (original recipe called for half white and half brown, but I only had white--still tasty)
  • 2 eggs
  • 2 teaspoons pure vanilla extract


  1. Combine flour, baking soda, salt, and espresso in a medium bowl. Mix with a whisk until evenly distributed. Add chocolate chips and apricot bits and mix well. Set aside.
  2. Combine the butter and sugar in a stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg at a time, mixing until incorporated. Scrape down the sides of the bowl, and then add the vanilla. Continue mixing until butter, sugar, eggs, and vanilla are all incorporated (about 1 minute). Scrape down the sides of the bowl.
  3. Add the dry ingredients in 3 additions. Mix on low speed for no more than 1 minute. Remove bowl from mixture and do a final mix with a rubber spatula.
  4. Remove from bowl and chill for at least one hour.
  5. Preheat oven to 350. Line two baking sheets with parchment.
  6. Scoop dough with a medium-sized ice cream scoop to form 1-inch balls. Leave at least an inch and a half around each cookie to allow for some spreading.
  7. Bake cookies for 15-18 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle.
  8. These cookies will keep for up to 3 days in an airtight container.


Reader Comments (10)

Can you clarify whether you're using dried apricots or fresh?

June 18 | Unregistered CommenterRH

These sound delicious! Apricots go surprisingly well with chocolate. :)

June 18 | Unregistered CommenterWei-Wei

RH: I used dried, unsulphured apricots - sorry for the confusion!

June 18 | Registered CommenterCakespy

These look hell of tasty, but I'm not a big apricot fan---can I just substitute the 3/4 cup of apricots with the same amount of candied nuts?

June 19 | Unregistered CommenterElizabeth

The credit loans seem to be useful for people, which are willing to start their own organization. In fact, this is not really hard to receive a consolidation loan.

Elizabeth: I am no chemist, but I do believe the apricots add some moisture. I wonder if some other dried fruit (of your choice) might work as a substitute? I'll bet dried apples, cranberries, raisins, etc would work. OR - maybe extra chocolate chips or candied nuts as you propose...let me know how it turns out!

June 19 | Unregistered CommenterCakeSpy

Awesome, possum, I'll give that a go. Many thanks!

June 20 | Unregistered CommenterElizabeth

I have been looking for a recipe just like this. I finally am able to use up some of the dried apricots I have in the house.

June 24 | Unregistered CommenterJoy

Hey, I've been wanting to make big chewy cookies like in America for a while (I'm french, cookies are small and crispy here) and i tried your recipe today. The dough tastes really good, as for the cookies, they're in the oven... But I used fres apricots, i hope it will be okay. Thanks for the recipe!

June 25 | Unregistered CommenterMaria

I totally love this idea of adding fresh fruit to a cookie--especially this combo--white chocolate and apricot. Cant wait to try them. Thanks, Christine

August 2 | Unregistered CommenterCCRecipe
Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.
© Cakespy, all rights reserved. Powered by Squarespace.