This is a flavorful cookie full of lots of chocolate, lots of pistachios, and a little sweetness from the apricots. My secret weapons: chocolate vodka and honey roasted pistachios which bring sweet and salty. Refrigeration is key; if not, the cookie might look like crap. Literally. I hope you like it.

Dry Ingredients:
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
3/4 cup cocoa powder
Wet Ingredients:
1 cup butter (2 sticks)
3/4 cup light brown sugar, packed
3/4 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon chocolate vodka
Flavoring:
3/4 cup dark chocolate chips
3/4 cup pistachios
1 cup finely diced apricots
Dip:
3/4 cup white chocolate chips
2 tablespoons cream

In bowl 1 mix flour, salt, cocoa powder, and baking soda.

In bowl 2 cream butter, brown sugar, and sugar. Mix until smooth.

Add eggs, vanilla, and chocolate vodka. Mix for 2 minutes.

Add bowl 1 into bowl 2 and mix after each addition. Mix until combined.

Add chocolate chips, pistachios and apricots and mix.

Roll in parchment into 2 inch rolls.

Refrigerate for 2 hours.

Heat oven to 375.

Slice cookies into 3/8 inch slices.

Place on parchment-lined baking sheets.

Bake for 9-10 minutes.

Let cool.

Add white chocolate and cream in microwave safe bowl. Microwave for 20 second bursts until the chocolate is melted and mix with cream.

Dip cookies in white chocolate and place on parchment. Let chocolate set. Serve.