Sunday, June 6, 2010

Corinne's Chocolate, Espresso, Apricot Cookies

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This recipe comes from my buddy, Corinne Gooden, who is constantly coming up with the best recipes ever.  This cookie has a combination of bittersweet chocolate, espresso and dried apricots.  It is to die for!

Ingredients:
2-1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp finely ground espresso beans
8 oz bittersweet chocolate, coarsely chopped
3/4 cup dried apricots, diced
8 oz (2 sticks) unsalted butter at room temp.
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
2 tsp vanilla extract

Combine the flour, baking soda, salt and espresso.  Add chocolate and apricots and mix well.  Set aside.  Combine the butter and sugars in a mixing bowl and beat with an electric mixer for 5 min until mixture is pale in color and smooth.  Add one egg at a time and incorporate. Add the vanilla.  Mix until blended.  Fold half of the dry ingredients in, then the other half.  Chill overnight.  Can store in refrigerator for 4 days.  Shape into 2" size balls and flatten.  Bake on parchment lined baking sheets 350 degrees for 15-18 min.

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