Preheat oven to 180C/355F (160C/320F fan). Put the sugar and the margarine in a mixing bowl and beat together until pale and fluffy.
Add the egg and beat again.
Add the flour and baking powder. Fold through into a loose cookie dough.
Add in the chopped apricots and chocolate chips. Fold together.
Drop separate spoonfuls of the mixture, spaced well apart, onto a greased baking sheet, using more than one baking sheet if necessary. At about 50g per dollop, I got 15 cookies.
Bake in the oven for about 8-10 minutes until golden brown.
You'll need to give them a few minutes to firm up on the tray before transferring them to a cooling rack to finishing cooling.
To keep these apricot chocolate cookies fresher for longer they should be kept in an airtight container for up to a week.Once cooled, pop the cookies into a sealed container, and keep them in a cool spot out of direct sunlight. In the cupboard or pantry would be ideal.