Our holiday cookie onslaught continues with a recipe excerpted with permission of the King Arthur Flour Cookie Companion. <!-- More here: King Arthur Flour's Pistachio-Cherry Biscotti, King Arthur Flour's Light Spice Cookies, and King Arthur Flour's Peppermint Candy Cane Cookies. -->
Cranberry-Apricot Chocolate Chews
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 3/4 cup (5 5/8 ounces) packed light or dark brown sugar
- 2 tablespoons (1 ounce) orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups (5 ounces) traditional whole wheat flour
- 2/3 cup (4 ounces) semisweet chocolate chips or chunks
- 2/3 cup (2 5/8 ounces) dried cranberries
- 2/3 cup (3 ounces) dried apricots, snipped into 4 to 6 pieces each
- 2/3 cup (2 1/2 ounces) chopped pecans
Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.
Cream the butter, sugar, orange juice, vanilla, baking powder, baking soda and salt in a medium mixing bowl. Beat in the egg, scraping the bowl. The mixture will look curdled; that's OK. Add the flour, beating until smooth. Stir in the chocolate chips or chunks, cranberries, apricots and pecans. Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely beginning to brown around the edges, 14 to 15 minutes. They won't look set in the center. Remove the cookies from the oven and let them cool on the pan.