Contentious chocolate chip cookies

 filled with all the world’s goodies



2 sticks unsalted butter, softened

1 1/4 cups packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup chopped walnuts

Scant 1/2 cup chopped dried apricots

1/4 cup candied orange peel

1/2 cup milk chocolate chips or chopped milk chocolate

1/2 cup dark chocolate chips or chopped dark chocolate



  1. Using a hand mixer or standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Add the vanilla.
  1. In a separate bowl, sift the flour, salt, baking soda, cinnamon, nutmeg, and cloves together. Stir in the walnuts. Slowly add the dry ingredients to the butter mixture, mixing until thoroughly incorporated. Mix in the apricots and candied orange peel, followed by the milk and dark chocolate.
  1. Wrap the dough in plastic and chill for at least an hour, or roll into a log and wrap in wax paper and freeze overnight.
  1. Preheat the oven to 350°F. Line baking sheets with parchment or bakers’ Silpat. Drop tablespoons of the dough or place slices of frozen dough on the prepared baking sheets. Bake until golden brown, about 9 minutes. Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.


Quantity: about 28 cookies

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