Mocha Chocolate Chips

Makes 4 dozen

2 cups flour

2 to 3 tbs. instant coffee powder (I found I liked it to be 4-5)

1 tsp. baking soda

1 tsp. salt

2 sticks (8oz.) unsalted butter, cut into chunks

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

2 large eggs

1 tsp. pure vanilla extract

1 pound chocolate (bittersweet, milk, white or combination), cut into larger than chocolate chip size chunks

1/2 pound plump, moist apricots, coarsely chopped (optional)

Whisk the flour, coffee powder, baking soda, and salt together in a medium bowl to blend; set aside.

Put butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter lightens in color. Add the granulated sugar and beat for about 30 seconds, just to blend. Add the brown sugar and beat for another 30 seconds. Add the eggs one at a time, beating for a minute after each addition. The mixture should be light and fluffy; if necessary, beat 1 more minute. Add the vanilla and beat until blended. Turn the mixer speed down to low and add the dry ingredients, mixing only until they are incorporated. Remove the bowl from mixer and clean the paddle and sides of the bowl with a rubber spatula. Add the chocolate chunks and apricots and stir them with the spatula to distribute evenly.

Chilling dough - wrap the dough in plastic and chill for several hours, or overnight, to firm.

When you are ready to bake, position the racks to divide the oven into thirds. Preheat oven to 350 degrees. Line two heavy-duty baking sheets with parchment paper. If you do not have very heavy baking sheets, double up the pans. Heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches of space between each mound of dough so that the cookies have room to spread. Bake for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period until the center is just baked- they'll still be soft to the touch. Transfer cookies to cooling rack to cool to room temperature.

You can wrap the cookies in plastic bags or in tins, the cookies will keep at room temperature for two days. They can be frozen for up to a month and should be thawed at room temperature.