Reviewed: May 12, 2009

This recipe was really very yummy and an interesting combination of flavors. I used a lesser amount of dark chocolate chunks and it worked very well - any more and it would have definitely been too sweet for me. You can see a picture here: http://ovenwanderlust.wordpress.com/2009/05/12/soft-chocolate-chip-apricot-cookies/

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bumblebee

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Reviewed: Feb. 16, 2009

I like the flavor combination of chocolate chips and apricots, but I followed the recipe EXACTLY and I wound up with a flat, spread out cookie. Oven was preheated. Probably would add 1/2 cup more flour or some rolled oats to prevent this problem.

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Mary K

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Reviewed: Dec. 31, 2008

I baked for Christmas gifts along with an assortment of other cookies. I wanted a chocolate chip cookie but not the traditional kind. This was a good twist. I loved the chewiness/tartness of the apricots in with the crunchiness of the cookie.

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dra

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Delicious combination! I will definately make these again. I did substitute Unbleached White Whole Wheat Flour for the All Purpose Flour and it worked great!

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Ruth

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Reviewed: Jun. 16, 2008

Unique and tastey combination! I followed past reviews and reduced the amount of chocolate chips to about 1/3, and tried adding some raisins, very delicious! Thanks, will make again

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Erin

Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

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Reviewed: Mar. 7, 2008

I'm giving these a 5 because the flavor and idea was so good, but my experimentation wasn't. The recipe sounded so good that I had to make them, but I didn't have any dried apricots, only apricot jam. I substituted 1/4 cup of the white sugar for splenda, and added 1/2 cup apricot jam in place of the apricots. The result was a super sweet cookie with amazing taste that was too runny. I WILL make them again, and if I don't have dried apricots I will leave out the white sugar as the jam is sweet enough, and add a little more flour. I also froze part of the dough, but haven't cooked them yet to see if there is any difference. WOW! Apricots in chocolate chip cookies, what a great idea!

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JINOTEGA

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

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Reviewed: Nov. 27, 2007

really a good cookie. I tried with milk choc, but I guess white chocolate would be great too. and they store well, too, if you manage to have some left to store, that is.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Oct. 7, 2007

Great recipe. I used white chocolate chip, trhe next time I will ad a pinch of my wife's secret ingredient (ground nutmeg).

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HOPHEAD

Cooking Level: Expert

Home Town: Eldon, Iowa, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 13, 2007

A good recipe. I completely changed it though! Used Flax Flour, Whole Wheat and Unbleached Flour. Used Sucanat and cut down on brown sugar. I beat the mixture after I added eggs until it was fluffy. Instead of dried apricots, I used fresh, ripe, chopped apricots.

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Aimee's Technique

Cooking Level: Intermediate

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Reviewed: May 29, 2007

yummy, one of my favourite cookie recipes!

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Saràh-nicola

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Reviewed: May 25, 2007

YUMMY! I used white chocolate chips, because that's all I had. I will definitely make these again!

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Kat

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Reviewed: Apr. 4, 2007

Fantastic cookie! Some of the best I've ever made. I love the combination of dried apricots and chocolate. I didn't need to use as many chips - would've dominated the cookie - but didn't effect their taste or popularity. The batch didn't last long in my house.

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