Who wouldn't love a chocolatey Italian 'kiss' at Christmas? This soft chewy cookie is adapted from a recipe by Rosemary Harbrecht, owner of Brûlée Patisserie in Calgary. it's featured in a terrific cookbook called Dishing: Calgary Women Cook (Whitecap) by Harbrecht and several other Calgarian foodies.
, cut into quarters
, or small chunks
Preheat oven to 325F (160C). Line baking sheets with parchment paper or coat with non-stick cooking spray. Coarsely chop semi-sweet chocolate into small pieces. In a microwave-safe bowl, microwave chocolate with butter on medium, stirring partway through, until melted, about 3 minutes. Or melt chocolate with butter in a small saucepan set over low heat, stirring often. Let cool.
Meanwhile, in a small bowl, stir flour with baking powder and salt. In a large bowl, using an electric mixer, beat eggs with sugar until mixture is thick and pale in colour, from 3 to 5 minutes. Beat in vanilla and cooled chocolate mixture. Using a wooden spoon, stir in flour mixture just until combined. Fold in cranberries, apricots, then white chocolate.
Drop rounded tablespoons (18 mL) of batter onto baking sheets, leaving about 3 inches (8 cm) between each cookie. Bake in centre of 325F (160C) oven until tops are crackly and shiny, from 12 to 14 minutes. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.