Chocolate Chunk Cookies With Pecans Dried Apricots

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 one at a time, beating well after each addition. Beat in flour mixture until just combined.

Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.

Keep in airtight container at room temperature for about 5 days.