Chocolate chip cookies with dried apricots

Ingredients:

• 110 g unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 and 1/4 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 3/4 cup semi-sweet chocolate chips
• 1/4 tbsp. coarsely chopped dried apricots

Preparation:

1. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until fluffy. Add the vanilla extract and egg and beat until smooth.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and knead until smooth. Stir in the chocolate chips and dried apricots.
3. Line two baking sheets with parchment paper. Scoop out 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, about 5 cm apart, and refrigerate for 30 minutes.
4. Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C).
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let them cool on the baking sheets for 10 minutes, then transfer them to wire racks and let them cool completely.