Fig, Walnut, and Chunky Chip Sugar Cookies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Chocolate chip cookies with a little something extra. Ingredients:
8 ounces unsalted butter, at room temperature |
1 3/4 cups packed light brown sugar |
3 large eggs |
1 teaspoon pure vanilla extract |
2 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 (8 ounce) packages dried calimyrna figs, stems trimmed and cut into 1/4-inch pieces |
2 cups coarsely chopped walnuts |
2 cups coarsely chopped semisweet chocolate (or chocolate chips) |
Directions:
1. Preheat oven to 350°; lightly butter two large baking sheets or line them with parchment paper.
2. In a big bowl, cream the butter using an electric mixer.
3. Add in the sugar; beat until light and fluffy, scrapping down the sides of the bowl with a rubber spatula as needed.
4. Beat in the eggs, one at a time, beating well after each addition; add in the vanilla; beat until blended.
5. Sift the flour, baking soda, cinnamon, and salt together in another bowl; gradually beat the flour mixture into the butter mixture on low speed, just until combined; finish combining with a rubber spatula.
6. Add in the figs, walnuts, and chocolate; stir just until blended.
7. Using a heaping tablespoon, drop the batter onto the prepared baking sheets, placing the cookies at least 2 inches apart.
8. Bake until the edges of the cookies are golden and the tops are set (13-15 minutes); cool slightly on the cookie sheet before removing to a wire rack to cool.
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