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.