1/2 cup + 2 TBSP unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp salt*
1/2 cup dried apricots (~12-15), small diced
1/2 cup shelled pistachios, chopped
Preheat oven to 350°F. Line a baking sheet with a Silpat* or parchment paper.
Using a hand-mixer, beat together room temperature butter, brown sugar, and granulated sugar. Add the eggs and vanilla, beating until incorporated.
Add the salt, baking soda, and flour, mixing until combined (but don’t over mix).
Stir in the chopped dried apricot and pistachio. Chill for 15 minutes for thicker cookies (or don’t chill and eat them quicker, it’s ok!). Using a cookie scoop*, place dough evenly apart on the baking sheet.
Bake cookies for 10-12 minutes just until edges start to turn golden brown. Let sit for a minute before transferring to a cooling rack. Store in an airtight container once cooled completely.
If you’re using already shelled and salted pistachios, reduce the salt to 1/2 tsp.
No hand-mixer? Go ahead and use a good ol’ fashioned whisk and spoon!