Best 4 Chocolate Chunk Cookies With Pecans Dried Apricots And Tart Cherries Recipes
Are you in search of a delectable treat that combines the flavors of chocolate, nuts, dried fruits, and a hint of tartness? Look no further! This article will guide you through the process of creating exquisite chocolate chunk cookies enriched with pecans, dried apricots, and tart cherries. These cookies are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that will yield a batch of cookies that are not only visually appealing but also incredibly delicious.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHUNK COOKIES WITH PECANS DRIED APRICOTS
My friend Cheryl, passed this recipe to me. The cookies came out DEVINE! I make them without the cherries, but I am sure they would be great with them too! I also lined the cookie sheet with parchments paper to avoid too much spreading. When I make these cookies I let the dough chill for about 45 minutes. Make sure if you opt for white chocolate you use fine quality white chocolate, because it does make a difference!! I also used a small scoop to drop the cookies on the baking sheet.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together, flour, baking soda, baking powder and salt.
- In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined.
- Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
- Keep in airtight container at room temperature for about 5 days.
Nutrition Facts : Calories 143.4, Fat 8.1, SaturatedFat 3.7, Cholesterol 26.8, Sodium 117.1, Carbohydrate 16.7, Fiber 0.6, Sugar 9.3, Protein 1.7
CHOCOLATE CHUNK PECAN COOKIES
Steps:
- Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.
CHOCOLATE-CHUNK COOKIES WITH PECANS, DRIED APRICOTS, AND TART CHERRIES
Categories Cookies Mixer Chocolate Fruit Nut Dessert Bake Quick & Easy Dried Fruit Apricot Cherry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
- Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. 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. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Provided by happynana
Categories Drop Cookies
Time 1h
Yield 16 cookies
Number Of Ingredients 12
Steps:
- I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- Preheat oven to 350 degrees.
- Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- Whisk flour, baking powder, baking soda and salt in medium bowl.
- In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions; about 1/4 cup each.
- Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
Tips:
- Using high-quality chocolate chunks, pecans, dried apricots, and tart cherries will greatly enhance the flavor of your cookies.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set around the edges but still soft in the center. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on a wire rack before storing them in an airtight container. This will help them stay fresh and chewy.
Conclusion:
These chocolate chunk cookies with pecans, dried apricots, and tart cherries are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a sweet treat, give these cookies a try!
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