Bittersweet chocolate fruit nut cookies

Adapted from a Gourmet magazine 1997 recipe, they make a good snack cookie


  1. 2 ½ cups all-purpose flour
  2. 1 teaspoon baking soda
  3. ½ teaspoon baking powder
  4. 1 teaspoon salt
  5. 1 cup unsalted butter, softened
  6. 1 cup sugar
  7. ½ cup light brown sugar
  8. 2 large eggs
  9. 1 cup bittersweet chocolate chips
  10. ¾ cup dried apricots
  11. 1 cup dried tart cherries
  12. 1 cup chopped pecans

Pre-heat oven to 375 and prepare 2 baking sheets with parchment paper 

  1. In a bowl, sift together flour, baking soda, baking powder, and salt.
  2. Chop the dried apricots into chunks and measure out the chocolate chips, cherries, and chopped pecans.  Set aside.
  3. Beat together butter and sugar with an electric mixer until light and fluffy.
  4. Add eggs, 1 at a time, scraping down dough from sides of bowl and mixing well.
  5. Add the flour mixture and mix until just blended.
  6. With a wooden spoon, stir in the apricots, chocolate chips, cherries, and chopped pecans.
  7. Drop by rounded tablespoons onto the prepared baking sheet and bake for about 12 minutes, or until golden.
  8. Cool cookies on baking sheets for about 10 minutes then transfer to racks to cool completely.

Yield:  About 2 ½ dozen 3” cookies

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