This recipe was originally made with self-rising flour. If you have some on hand, you can cut out the baking powder and salt and use 1 1/4 cups self-rising in place of the all-purpose flour. These are thick, cakey, and moist. They’re also made with 100% brown sugar, so if you’re out of regular granulated white sugar and only have brown, you’re in luck.
White Chocolate, Apricot, Almond Chunk Cookies
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
9 tablespoons butter — softened
10 tablespoons light brown sugar — packed
1/2 teaspoon vanilla extract
1/3 cup dried apricots — cut into chunks (use more or less if desired)
3- 4 ounces white chocolate — cut into chunks (I used a white chocolate baking bar)
1/3 cup almonds, toasted and coarsely chopped (use more or less)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpats. If chilling dough, save this step for later.
In a bowl, whisk together flour, baking powder and salt. Set aside.
In a large mixing bowl, beat butter and brown sugar until fluffy. Beat in egg and vanilla. By hand, stir in flour mixture until incorporated.
Stir in chopped apricots, white chocolate chunks and almonds.
Drop cookies by rounded tablespoonfuls onto cookie sheets. Bake immediately, or chill balls of dough until ready to bake.
Bake for 12-15 minutes or until golden around edges and top is set.
Makes 16 cookies
Note: I scooped my dough then chilled the dough balls for about 1 hour before baking.