5 1/3 tablespoons (2/3 stick) unsalted butter
3 tablespoons canola oil
2/3 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
2/3 cup chopped walnuts
1/3 cup dried apricots
2/3 cup semisweet chocolate morsels


1. Preheat the oven to 375 degrees F.
2. Place the butter, oil, sugar, eggs, and vanilla in the bowl of a food processor, and process the mixture for a few seconds, just until smooth. Add the flour and baking powder, and process until they are incorporated and the dough mixture is smooth, about 5 seconds.
3. Transfer the dough to a bowl and stir in the nuts, apricot pieces, and chocolate chips. Drop the dough onto ungreased cookie sheets, using about 2 tablespoons of dough per cookie and leaving 2 ? inches between each cookie. Bake for 8-10 minutes.

Jacques Pepin mixes the dough in the food processor and then folds in the chocolate chips, nuts and dried fruit by hand; you may substitute raisins for the apricot pieces, if you wish.

Chocolate, Walnut, and Apricot Cookies
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