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Wednesday
Aug252010

Apricot Espresso Chocolate Chip Cookies

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I brought a big tray of these cookies over to to my friend Kathy, hoping they might help feed all the family and friends that had descended on her house after Bud's death. I met some of the family later at the memorial service. I positively beamed when they asked me for the recipe and recounted how they had all stood over them exclaiming and how there were none left. I suppose it helped me feel that, in some small way, I had lightened the load just the tiniest bit. Cookies are good for that sort of thing.

And I did promise the recipe. You, faithful readers, will not be surprised that it's simply an adaptation of my Mom's Chocolate Chip Cookies. Macrina makes a similar version, but I am going to be completely audacious and sacrilegious by saying I think these are better. Pride comes before a fall. I'm now ensuring that the next 10 things I cook will utterly flop.

Still thinking about you every second, Kathy. And about how Bud tended to gobble up whatever baked goods I made. I'll miss that.

Apricot Espresso Chocolate Chip Cookies
Even if you're not a huge dried fruit fan, I'm betting you'll like the dried apricots in these. The chocolate balances out their sweetness, and they lend a wonderful chewiness. And the espresso powder (available at lots of decent grocery stores--I buy the Medaglia D'Doro brand) adds a depth that your grateful tasters might not be able to put their finger on. Super important to LET THIS DOUGH REFRIGERATE FOR AT LEAST 30 MINUTES or the cookies will flatten out too much.

1 3/4 c. flour
2 c. old fashioned oats
1 c. brown sugar
1/2 c. white sugar
1 ts. baking soda
pinch salt
3 tsp. instant espresso powder
2 cubes (1 cup) unsalted butter, melted and cooled
1 egg and 1 egg yolk
1 ts. vanilla
1/2 bag semisweet or 60% chocolate chips (Can add more if you want.  This is how I get two batches out of one bag)
1 c. coarsely chopped dried apricots


Preheat oven to 350.  In medium bowl, combine flour, oatmeal,sugars, salt,baking soda, and espresso powder. Add egg, egg yolk, melted butter, and vanilla, stir once or twice, then add chocolate chips and dried apricots. Refrigerate dough for at least 30 minutes to firm it up.  Place balls of cookie dough on cookie sheets lined with parchment paper, and bake for 9-10 minutes.  Take them out while they still the tiniest bit underdone.  Once they sit for 15 minutes, they’ll be just right.

Reader Comments (28)

What a fun combination of flavors - so many good things all in one cookie! These sound yummy =)

Just came across these on FoodGawker and they really, really grabbed my attention. Love the photograph and can't wait to try these!! Kudos to you. :)

August 26, 2010 | Unregistered CommenterJenny (VintageSugarcube)

Love these cookies. So sorry to hear about your friend's husband. She has a great friend in you.

August 26, 2010 | Unregistered CommenterJessica

these cookies look so chewy and delicious!

August 26, 2010 | Unregistered Commenterjamie @ jamelafamela

papa was a little miffed when he found out you brought some of these on your last visit, and he never got one.
I think these say i'm sorry like no other cookie
I'm glad you know how to make food express itself, it's never at a loss for words

August 26, 2010 | Unregistered Commentermfm

My dough is sitting in the refrigerator right now! I can't wait to get these in the oven. I have a confession...I had a friend meet me at the UVillage QFC just so that I could purchase some dried apricots and espresso powder! One less errand to do with two kids and my large uncomfortable belly.

August 26, 2010 | Unregistered Commentermidori

By the way, sorry for the loss of your friend.

August 26, 2010 | Unregistered Commentermidori

That's hilarious, Midori. Sounds like something I would do. Can't believe you're only a few weeks away! Can't wait to meet that little one.

August 26, 2010 | Unregistered Commentersarahmk

Mmm. Cookies. My default fav dessert. Any suggestions on where to get dried apricots? They're so darn expensive in my (midwest) neighborhood...

August 27, 2010 | Unregistered CommenterBeth R&V

How did I skim over this post earlier!? Oh my!! I haven't baked in a while, but as soon as temps cool down a bit, these are first on the list...

Do you think they'd still be tasty with less buttah... say 1.5c?

Hi Hillary! You could certainly try less butter. I'm sure they'd be tasty, but I can't vouch for the texture. My philosophy on cookies is to go full-fat, eat one or two, then give the rest away :)

August 29, 2010 | Unregistered Commentersarahmk

Cannot think of a better combo than chocolate, apricots, and espresso. Brilliant!!

August 30, 2010 | Unregistered CommenterAmelia

Sarah,

These look amazing! I made a batch using your original cookie recipe, but made 'em vegan -- they still tasted fabulous! I'm so sorry to hear about Bud. He will certainly be missed by all those that knew him. Hope you are doing well! Take care! :)

September 1, 2010 | Unregistered CommenterSonnet

These look amazing. There is nothing that I hate more than baking, especially cookies, but these, these break my rules on not baking. They look absolutely marvelous. Going to try this real soon!!!

September 5, 2010 | Unregistered CommenterStephanie

I think I'm going to make these tonite! I will try to save some for the BBQ I'm going to tomorrow ... Sarah, I didn't see in the ingredients list how much/what kind of nuts to put into these treats. Any help? Thanks!

September 5, 2010 | Unregistered Commenterme.you.key

Hi Miyuki! No nuts in these, although you could add them. I corrected the recipe. A cut-and-paste mistake :)

September 5, 2010 | Unregistered Commentersarahmk

I refrigerated the dough for around an hour but the cookies turned out super crumbly - barely flattened out at all. They taste awesome, though. I'm cooking at 7600 feet. . . could that be the problem? How would you suggest I adjust? Thanks!

September 6, 2010 | Unregistered CommenterBecky

Hmm...Yes, your elevation might have something to do with it, though I'm not an expert on those things.

You can try a couple things: 1) Really carefully measure your flour. Scoop it into the measuring cup (rather than drag the measuring cup through the flour) and then level it off. 2)After you put the cookie dough balls on the sheet, flatten them a bit with the heel of your hand 3) Don't refrigerate your dough or refrigerate it for less time. I wouldn't normally recommend that because of the melted butter, but maybe it's the "Elevation Special." :)

September 7, 2010 | Unregistered Commentersarahmk

Also, do you think baking powder would work since there isn't an acidic ingredient to compliment the baking soda? : )

Think I'm finally* going to make these Friday!

Hope they turn out great! Traditional chocolate chip cookies (think Toll House) only use baking soda, not powder. I'd recommend not using powder....

September 9, 2010 | Unregistered Commentersarahmk

Maybe more butter is the answer - and really, how can that be bad!? They're yummy enough that I'll keep trying. My second grade daughter didn't like them because of the coffee (which I subbed for the espresso since we live 30 miles from the groc store and I had already started the recipe) which is great - that means they're still around for ME.

September 10, 2010 | Unregistered CommenterBecky

[...] been itching to make this recipe since it made an appearance at In Praise of Leftovers. After all, they include three of my favorite [...]

September 10, 2010 | Unregistered CommenterCookie Friday: Triple Threats

I've been reading your blog for awhile now , but these cookies are the first thing I've actually made. I'm so glad I did because they are de-licious! I cannot stop eating them! I nearly stopped making cookies because they always turned out kind of ho-hum. This recipe is sure to be a new standby. Much thanks!

September 14, 2010 | Unregistered CommenterHannah

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