In summary, I screwed up these cookies, but they were still really good. Beautiful, no. Good, yes.
I made half the recipe but put in the full amount of granulated sugar. I realized my goof right away, so decided to leave out the dark brown sugar. Then I decided to use chocolate chips (plus a few cappuccino chips) instead of the chopped chocolate called for in the recipe. I didn’t want to waste my good chocolate in case the cookies were a bust. But they weren’t a bust – they were chewy, chocolatey, and coffee-y, and I imagine they’d only be better with dark brown sugar. I purposely omitted the dried apricots, because I cannot get on board with coffee + apricot.
Do you want a jolt of coffee in your chocolate chip cookies? This recipe, baked by the Tuesdays with Dorie group this week, is on page 330 of Baking with Julia, or pop over to Galettista, where Peggy has the recipe posted.