I could not be happier or cozier right now. It’s a fall day that actually involved real morning rain, not the waste of time sprinkles we’ve been experiencing, but actual rain. There’s a howling, blustery breeze threatening to pull our autumn colored leaves right off their branches, while clouds float by occasionally darkening the sun.
This morning started with our dear friends Tess and Willie and Willie’s daughter, all of us enjoying an amazing brunch at Scarlett Begonia. Now we’re cozied up by an afternoon fire with football on, anticipating my boys trampling the Cardinals tonight.
Today I wanted to bake something fall-like with a nutty yet sweet flavor and low an behold, I found this cookie. I excitedly dove into the recipe and abruptly said, “Oh crap! You have to chill the dough for two hours?” Well that just took the wind out of my sails because I’m not the most patient person. On a positive note… I, of course, forgot to take the butter out to soften over night (Paul had to remind me this morning), but thankfully the batter calls for two sticks of melted butter making life a bit easier.
So here I sit while my chocolate, apricot, pecan stickiness chills in the fridge. Our new dog, Sherman (named after Richard Sherman) tried to stick it out helping me in the kitchen by licking up fallen pieces of batter. But alas, he gave up and headed up for his bed. Hold please.
Chocolate, Apricot, and Pecan Cookies (care of Real Simple)
Side note: I used less apricots simply because I ran out but I actually think it was a better way to go. I also accidentally used more baking soda, which I tend to like more cake-like cookies so that was a lovely mistake. Lastly, I let the dough chill for a half hour then rolled it into two logs only because I didn’t want to create logs, but eventually guilted myself into it. It was a smart choice.
INGREDIENTS: 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1 1/2 teaspoons kosher salt, 2 sticks unsalted butter (melted and cooled), 1 cup packed light brown sugar, 1/2 cup sugar, 2 large eggs, 1 tablespoon plus 1 teaspoon pure vanilla extract, 2 cups semisweet chocolate chips, 1 1/2 cups coarsely chopped dried apricots, 1 1/2 cups chopped pecans
DIRECTIONS: In a bowl mix the flour, baking soda, and salt. In another bowl whisk the butter, sugars, eggs, and vanilla until smooth. Stir in the flour mixture, chocolate chips, apricots, and pecans. Chill for two hours.
Shape into two 1 1/2 inch logs. Store in waxed paper in the refrigerator for up to 5 days (or freeze for up to 2 weeks). To bake: Cut into 1/2 slices (about 2 table spoons each) and bake at 350 degrees for 15 minutes.