Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Butter; softened |
| 2 cups | Sugar |
| 2 \N | Eggs |
| 2 teaspoons | Vanilla |
| 2 cups | Flour |
| ¾ cup | Cocoa |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 2 cups | White chocolate chips; (or semi-sweet) |
| 1 cup | Chopped dried apricots |
| 1 cup | Coarsely chopped macadamia nuts |
Beat butter & sugar until light & fluffy. Add eggs & vanilla; beat well. In separate bowl combine next 4 ingredients & blend into butter mixture. Stir in chocolate, apricots & nuts. Use an ice cream scoop (!) or ¼ c.
measuring cup, drop dough onto ungreased cookie sheet. Bake 12-14 minutes or until set. Cool slightly & remove from cookie sheet. About 2 dozen 3½ inch cookies.
This is from the Hershey's Homemade Cookbook Recipe by: Johnson <johnson@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.