Chocolate-Chunk Cookies with Pecans, Dried Apricots, and Tart Cherries

12 ingredients
8 steps

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 9 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate
  • 3/4 cup quartered dried apricots (about 4 ounces)
  • 1 cup dried tart cherries (about 5 ounces)
  • 1 cup coarsely chopped pecans (about 4 ounces)

Directions

  1. 1
    Preheat oven to 375F.
  2. 2
    In a bowl whisk together flour, baking soda, baking powder, and salt.
  3. 3
    In another bowl with an electric mixer beat together butter and sugars until light and fluffy.
  4. 4
    Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
  5. 5
    Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans.
  6. 6
    Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden.
  7. 7
    Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool.
  8. 8
    Cookies keep in airtight containers at room temperature 5 days.

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