Apricot Choc Chip Cookies

When I saw this cookie recipe on the back of a packet of dried apricots I knew I had to make it. I've had really good luck with 'packet recipes'. My favourite peanut butter choc chip cookie recipe was found on the back of a brown sugar packet. My mum even has a cook book that has cut out recipes stuck to the blank side of every page (it's a very old book).

These cookies were great. They are crispy on the outside and soft and cakey on the inside. I made them quite large, the size recommended, and they held together really well. However I think that next time I make them (and I will definitely make them again), I'll make them just a little bit smaller to up the crispy edge to soft centre ratio, because I do like the crispiness.

I absolutely love dried apricots, and they work really well in these cookies. Their soft chewiness contrasts nicely with the choc chips. I also added a bit of cinnamon to the mix, which adds an extra flavour dimension.



I think this cookie stack looks like a monster, about to attack my rosehip tea!



Apricot Choc Chip Cookies

100g butter
3/4 cup brown sugar
1 egg
1 tsp vanilla essence
1 1/2 cups plain flour
1/2 tsp baking powder
1/2 tsp cinnamon
3/4 cup chopped dried apricots
1/2 cup choc chips

1. Cream butter and sugar in a mixing bowl until light and creamy. Add egg and vanilla essence and beat well.

2. Add sifted flour, baking powder, and cinnamon and combine. Stir in apricots and choc chips.

3. Place tablespoons of mixture onto tray and press down to flatten. Bake for 15-20 minutes at 170 C.