Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Line two sheet pans with parchment paper. Place the
Raw Almonds (50 g)
,
Raw Walnuts (60 g)
and
Raw Cashews (60 g)
on a sheet pan and roast in preheated oven for 10-12 minutes, until well toasted. Cool completely, then roughly chop and set aside.
Step 3
Meanwhile, combine the
All-Purpose Flour (280 g)
,
Baking Soda (5 g)
and
Kosher Salt (6 g)
in a small bowl and set aside.
Step 4
In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl if you are using a hand mixer, combine the
Unsalted Butter (225 g)
,
Brown Sugar (220 g)
and
Granulated Sugar (100 g)
. Beat on medium-high speed for 3 minutes, until light and fluffy.
Step 5
With the mixer on low, add the
Vanilla Extract (8 mL)
and the
Eggs (2)
, one at a time, and scrape down the sides of the bowl with a rubber spatula.
Step 6
With the mixer still on low, gradually add the dry ingredients and mix until just combined.
Step 7
Add the
Dried Cranberries (90 g)
,
Dried Apricots (65 g)
, chopped nuts, and
Semi-Sweet Chocolate Chips (175 g)
into the batter and mix with a wooden spoon to combine.
Step 8
Using a 2¼-inch ice cream scoop or two spoons, form round balls of cookie dough about 2-inches in diameter. Place 9 balls of dough on each sheet pan, evenly spaced, and bake for 12-15 minutes, until just starting to turn golden brown and still soft to the touch. The cookies should seem under-baked; they will firm up as they cool.
Step 9
Sprinkle the cookies very lightly with
Salt (to taste)
and let them cool for 5 minutes before carefully transferring them to a wire rack to finish cooling. Serve immediately once cooled, or store in a sealed container at room temperature. Enjoy!
