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
- 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.
- 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.
- 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.
- Remove from bowl and chill for at least one hour.
- Preheat oven to 350. Line two baking sheets with parchment.
- 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.
- 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.
- These cookies will keep for up to 3 days in an airtight container.