Collected Recipes from the Culinary Institute at the University of Tennessee
Double Chocolate Apricot Pecan Cookies
| 18 Cookies | 36 Cookies | 75 Cookies | 150 Cookies | |
| 1/2 cup | 1 cup | 2 cups | 4 cups | AP Flour |
| 3/8 cup | 3/4 cup | 1 1/2 cups | 3 cups | Cocoa Powder |
| 1/3 T | 1/2 T | 1 T | 2 T | Sea Salt |
| 3/8 teaspoons | 3/4 teaspoons | 1 1/2 teaspoons | 3 teaspoons | Baking Powder |
| 2.25 ounces | 4.5 ounces | 9 ounces | 1 lb 2 oz | Melted Butter |
| 10.5 oz | 1 lb 5 oz | 2 lb 10 oz | 5 lb 4 oz | Milk Chocolate |
| 3 | 6 | 12 | 24 | Eggs |
| 1 cups | 2 cups | 4 cups | 8 cups | Sugar |
| 1/2 T | 1 T | 2 T | 4 T | Vanilla |
| 9 oz | 1 lb 2 oz | 2 lb 4 oz | 4.5 lbs | Chocolate Chips |
| 9 oz | 1 lb 2 oz | 2 lb 4 oz | 4.5 lbs | White Chocolate Chips |
| 2.25 cups | 4.5 cups | 9 cups | 18 cups | Pecans, chopped |
| 1 1/2 cups | 3 cups | 6 cups | 12 cups | Dried Apricots, chopped |
- Preheat oven to 330 degrees.
- Sift together, flour, cocoa powder, salt and baking powder.
- Melt butter and chocolate over a double boiler; set aside and keep warm.
- Using a mixer with a paddle attachment, beat eggs and sugar until light and foamy -- about 2 minutes.
- Add vanilla and melted chocolate mixture.
- Scrape down bowl.
- Add dry ingredients on low speed.
- Add remaining ingredients and mix until just combined.
- Scoop dough (green scoop (No. 12 disher)) onto parchment lined sheet pans.
- Bake 12-15 minutes until top looks a little dry and cookies appear to be set.