It's a standard chocolate chip cookie recipe with the addition of dried apricots. There is a caveat in the recipe that you should use good chocolate because it calls for A LOT of the stuff - a pound for four dozen cookies. I didn't have apricots, but I did have dried cherries. And because they were pretty dry, I re-hydrated them in some kahlua. More coffee flavor!
I halved the recipe and still got about three dozen cookies. Apparently, I make small cookies. These came out very flat. Very. Flat. I tried scooping the dough and refrigerating it again to try to slow/stop the spread, but it didn't make a difference. The flavor was fine, and there were very chewy. I couldn't get past the flat, though. The coffee flavor was much more pronounced after the cookies were allowed to sit for a while. The dried cherries seemed to just add chew. Perhaps fresher cherries would be more flavorful.
Behold the flatness!
I could absolutely see adding espresso powder to my favorite chocolate chip cookie recipe for a change of flavor. I don't, however, see myself making these again.
Go see Peggy's blog for great photos and the recipe.
