Decadent Dark And White Chocolate Chunk Cookies With Apricots And Walnuts
6 ounces Bittersweet chocolate, cut into chunks
4 ounces White chocolate, cut into chunks
2 ounces chopped dried apricots, cut into small pieces
2 ounces whole walnuts
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 pound unsalted butter (1 stick), cold and cut into ½ inch pieces
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
With a serrated knife, cut the chocolate into 1/4 inch pieces. Sift the flour, baking soda and salt into a bowl.
Place the butter in the mixing bowl and cream the butter on low to medium speed until fluffy and pale yellow for about 2 minutes.
Scrape down the sides of the bowl and the beater, add the sugars and continue to beat until smooth for about 1 to 2 minutes.
Add the egg and vanilla and beat on low speed until incorporated.
Add flour gradually at low speed and mix until just incorporated.
Add the chocolates, apricots, walnuts and mix until incorporated into the dough.
Lay out a piece of parchment paper onto a work surface.
Scoop bits of the dough with a rubber spatula and form two logs, 2 inches in diameter on the parchment.
Roll up the logs, wrap with aluminum foil and place in the refrigerator for a minimum of 2 hours and up to a week.
Pre-heat oven to 350 F with the rack in the low position.
Line the baking sheet with a piece of parchment paper.
With the serrated knife cut the logs into slices 1/4 ~ 1/3 inch thick.
Place the cookies on the parchment covered baking sheet 1 inch apart.
Bake for 10 to 12 minutes.
Reverse the pan front to back halfway through the baking time.
The cookies are done when the edges and bottoms are brown. Remove the baking rack from the oven and slide the parchment paper with the cookies onto a surface for the cookies to cool.