Sunday, June 6, 2010

Corinne's Chocolate, Espresso, Apricot Cookies

Print Friendly and PDF
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!

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.

No comments: