Chocolate-Chocolate Chip Pistachio Cookies with Apricot and Surprise -)

Filled with chocolate chips, apricots and toasted pistachios, these cookies are just right with a glass of cold milk.

I have another version of Chocolate chip cookies, also very unique, with Flax, Chia and Hemp Seeds, for recipe visit here.

And the surprise -)) Recently, I received  an amazing song about the Chocolate chip cookies from Notebook Noise.

Notebook Noise just finished his 3rd album Strange Tongue.  You can download it free. Thaddeus is from Chicago and wrote the song Cookies for his daughter and his mom.  The song features his 9 year old daughter too.  It's acoustic and catchy. Enjoy! We sure did-)




Makes: 2 dozen

Ingredients:

• 2 Tbsp cocoa powder
• 8 Tbsp (1 stick) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• pinch of salt
• 1 cup semisweet or bittersweet chocolate chips
• 3/4 white chocolate chips
• 1 cup roasted, unsalted toasted shelled natural pistachios, coarsely chopped, plus more about 2 Tbsp for sprinkle the top
• 3/4 cup dried apricots, chopped

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until smooth. Stop to scrape down the sides of the bowl.

Add the eggs one at a time, beating on low speed to incorporate between additions, then add the vanilla extract. Beat on low speed until smooth. Stop to scrape down the bowl.



Whisk together the flour, cocoa powder, baking soda and salt, gradually add to the bowl, beating on low speed until well incorporated.
Stir in the chocolate chips, white chocolate chips, then 1 cup of the pistachios and the dried apricots.

Drop heaping tablespoons of the dough, spacing them 1 1/2 inches apart, onto the prepared baking sheet. Sprinkle some of the remaining pistachios on the top of each cookie. Bake for 10-12 minutes or until the cookies are just set but still soft to the touch. Cool completely before serving or storing. Repeat to use all of the dough.