Apricot Chocolate Chip Cookies


Apricot Chocolate Chip Cookies and Milk

Now that I’ve passed the two-week mark in my #OneGoodThing project, it seems be getting easier. Perhaps a bit less daunting, which I guess is the point.


Some days I even find myself with a couple of good things from which to choose. With a surprise visit from old friends from Santa Cruz this morning, today was one of those days.

In the afternoon, I was in the mood to bake — an activity nearly guaranteed to be a good thing! Plus I got to use my favorite spatula. And yes, of course, I have a favorite spatula.

For today’s #OneGoodThing, I decided to experiment with two of my favorite ingredients: chocolate and apricots.


Apricot & Chocolate

Since apricots are out of season, I used dried apricots from Trader Joe’s. I’ve previously added dried cherries to my favorite chocolate chip cookie dough recipe with great success. The tartness of the cherries perfectly balances the sweetness of the chocolate. And much to my enjoyment today, the same is true for the apricots! The final cookie was crunchy on the outside, chewy and soft on the inside, not overly sweet, a bit of tang swirling with the chocolate. Warm out of the oven and paired with a cold glass of milk — heaven!

These cookies are super easy to make and they turn out beautifully! Good luck 🙂


Here’s my recipe:

  1. Mix 1 Cup granulated sugar, 1 Cup brown sugar, 2 eggs, 2 sticks of butter (softened, but not melted ideally), and 1.5 teaspoon of vanilla. Mix until smooth.
  2. While continuing to mix, gradually add 1 teaspoon baking soda, 1 teaspoon salt, and 3 Cups all-purpose flour. Mix until well combined.
  3. IMG_2334

    Finished Cookie Dough (photo on counter in background is my great-grandmother cooking)

    Add 1.5-2 Cups chocolate chips and 1.5-2 Cups dried apricots (chopped) until combined.

  4. Use a small ice cream scoop (or large melon baller) to scoop evenly sized balls of dough onto greased baking sheet, about 2 inches apart.
  5. Bake at 375° (in middle rack only) for 10-12 minutes until golden brown. Remove immediately and cool on rack.
  6. Enjoy!

Today’s #OneGoodThing is Homemade Apricot Chocolate Chip Cookies!

Day 16 of 366.

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