Best CHOCOLATEchipCOOKIES

chocolatechipcookies

with apricots and walnuts

rebar

modernfoodcookbook
used with the permission of wanda urbanowicz author & cook extraordinaire
jars of assorted freshy baked cookies line the front counter at rebar. These

           chewy, moist cookies have been a top-seller for years. Once you start making these,

you'll never buy supermarket again! Once they are fully cooled, store them in

an airtight tin for up to one week (if they last that long!)

                                                                            
                                                                                    yields 28 cookies        

1  Pre-heat oven to 350 degrees F. Line a cookie               1/2  cup (120 mL) unsalted butter,

     sheet with parchment paper and set aside.                        softened

     Cream together the butter and sugar until                      1 1/2 cups (360 mL) brown sugar

     light and fluffy. Add eggs one at a time,                        2  eggs

     blending each one in well before adding the                  2  tsp (10 mL) vanilla

     next. Blend in the vanilla and set aside.                         1/4 cup (60 mL) dried apricots

                                                                                       1 1/2 cups (360 mL) unbleached flour

2  Using a food processor, pulse together the                     1 1/2 tsp (7.5 mL) baking powder

     apricots with 1/2 cup (120 mL) flour. Chop                     1/2 tsp (2.5 mL) salt

     them up fine and place them in a large mixing                1 cup (240 mL) roasted & chopped

     bowl.  Mix in the remaining flour, baking                          walnuts

     powder and salt. Add the wet mix and stir                      1 1/2 cups (600 mL) good quality

     in the walnuts and chocolate chips.                                   chocolate chips

3  Drop heaping tablespoonsful of batter on the

     prepared baking sheet, leaving room in                           

     between to allow for spreading during baking.                        helpfulhint
     Bake for 9 minutes, rotaing the tray half way                 If you don't have a food processor,

     through baking. Cool on a wire rack and hide                 mince the apricots with a sharp

     them well!                                                                  knife. Blend with flour and proceed.


These are one of those cookies that has that 'X' factor and everyone I've made these for loves them. Hope you do to. Now have I over sold them????????