Chocolate Chip & Apricot Cookies

This is my very favorite chocolate chip recipe. It came from Rick Katz a pastry chef who lives in Boston. I guaranty they will only last five minutes. They are that good. I fiddled with the recipe a little bit. But really the recipe is Ricks. You got to try these babies!

2 1/4 cups of all purpose flour
1 teaspoon of baking soda
1/4 teaspoon salt
1/2 teaspoon of very finely ground espresso beans
12 ounce package of Ghiradelli Semi Sweet Chocolate chips
3/4 cup of dried apricots, you need to use the sulfured kind here
2 sticks of unsalted butter
3/4 cup of light brown sugar, it has to be light brown
3/4 cup of sugar
2 eggs
2 teaspoons of vanilla

Preheat your oven to 350 degrees. Cream the butter and sugar together and then add the eggs one at a time. Add all the other ingredients until well incorporated. Bake for 15 minutes. Rotating the pan several times to get a even golden color.