- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 9 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate
- 3/4 cup quartered dried apricots (about 4 ounces)
- 1 cup dried tart cherries (about 5 ounces)
- 1 cup coarsely chopped pecans (about 4 ounces)
- Preheat oven to 375°F.
- In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.
- Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. Cookies keep in airtight containers at room temperature 5 days.