This recipe was really very yummy and an interesting combination of flavors. I used a lesser amount of dark chocolate chunks and it worked very well - any more and it would have definitely been too sweet for me. You can see a picture here: http://ovenwanderlust.wordpress.com/2009/05/12/soft-chocolate-chip-apricot-cookies/

Reviewed On: May 12, 2009

BUTTER SEPARATION NOT A PROBLEM Well, it wasn't a problem for me. It did separate and I did panic. I proceeded to separate as much of the butter as I could by pouring and spooning it out of the pan. I proceeded to soak up the rest of the butter with paper towels because I really, really wanted to save the batch. I don't know how the toffee's texture is supposed to turn out - mine was brittle - but I loved it! Couldn't ask for a better outcome - especially since I didn't use a candy thermometer or do the water test. I just winged it and it still turned out great!

Reviewed On: Dec. 24, 2008

Cooking time and temperature is fine - my fiance said these were the best cookies I've baked. I also tinkered with the recipe and got the following results: Substituting powdered with brown sugar: Not bad at all but it doesn't have the same instantaneous melting effect. Recommended if you want to avoid white sugar. Chocolate version: Adding dutch-processed cocao. It was great. Tasted really chocolatey and not at all sweet. I tried this with brown sugar so the texture was different (see above). Espresso almond: really excellent combination with the cookie. I just added as much espresso as amount of vanilla called for and adjusted to taste. Also tossed in instant coffee for good measure. Used slivered almonds and it added nicely to the texture. Pecans! The best modification, by far, was to add fresh roasted pecan pieces. The best. Oh, and the plain ones dipped in chocolate...yum. Thanks for the recipe!

Reviewed On: Dec. 6, 2008