2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 large eggs
9 ounces bittersweet or semisweet chocolate
3/4 cup dried apricots, quartered
1 cup tart cherries
1 cup pecans, coarsely chopped
Preheat oven to 375 degrees. In a bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl (or in your food processor), beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition, and beat in flour mixture until just combined.
Chop the chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. Working in batches, drop the dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake about 12 minutes or until they are done. Cool cookies on baking sheets for at least 5 minutes, then remove to a platter or (even better) a rack. They will keep in an airtight container for up to 5 days.
