Chocolate Apricot Kringles

As part of my Saturday cookie baking day, I made some chocolate apricot kringles.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 cup + 4 Tablespoons (102g)unsweetened natural cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 1 cup (100g) granulated sugar
• 1 cup (100g) packed light or dark brown sugar
• 2 large eggw, at room temperature
• 2 teaspoon vanilla extract
• 1 cup (180g) dried apricot pieces, diced into small raisin sized pieces (or 2 cups (360g) mini or regular size semi-sweet chocolate chips)

Instructions:

1. Whisk together flour, cocoa powder, baking soda, and salt together in a medium bowl.
2. In a large stand mixer bowl, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes.
3. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
4. On low speed, slowly mix a cup or so at a time of the dry ingredients into the wet ingredients until combined.
5. Mix in apricot pieces (or the the chocolate chips.)
6. The cookie dough will be thick and sticky. Cover dough tightly, and chill for at least 2 hours and up to 3 days. (Chilling is needed for this cookie dough.)
7. Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time.
8. Preheat oven to 350°F (177°C).
9. Line two large baking sheets with parchment paper or silicone baking mats.
10. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
    (Bake one sheet to check size. A large cookie scope were too big, so I switched to the small one.)
11. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
12. Place the balls 3 inches apart on the baking sheets.
13. Bake the cookies for 11-12 minutes.
14. The cookies may be thick, but will deflate a little as they cool.
15. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

 

Carole's Notes:

We liked these - they were Joanne's favorite of the day! I made them too damp by pre-soaking the apricots - I removed that step from the recipe above.

The recipe is lightly adapted from https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies

 

I also made these snickerdoodles  - if you only bake them 10 minutes, they stay softer and fluffier.