Dried Fig, Walnut, and Chunky Chip Sugar Cookies
Published by William Morrow
A brown sugar and vanilla batter makes these a figgy version of the classic chocolate chip cookie. This is a totally addictive cookie.
Makes4 dozen cookies
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursedessert, snack
Dietary Considerationpeanut free, soy free
Taste and Texturebuttery, chewy, chocolatey, fruity, nutty, sweet
Type of Dishcookie
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1¾ cups packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Two 8-ounce packages dried Calimyrna figs, stems trimmed, cut into ¼-inch pieces (about 2½ cups)
- 2 cups coarsely chopped walnuts
- 2 cups coarsely chopped semisweet chocolate or chocolate chips
Preheat the oven to 350°F. Lightly butter two large baking sheets, or line them with parchment paper.
Cream the butter in the large bowl of an electric mixer. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
Beat in the eggs, one at a time, beating well after each addition. Add the vanilla; beat until blended.
Sift the flour, baking soda, cinnamon, and salt together in another bowl. Gradually beat the flour mixture into the butter mixture on the lowest speed, just until combined. Finish combining with a rubber spatula.
Add the figs, walnuts, and chocolate and stir just until blended.
Using a heaping tablespoon, drop the batter onto the prepared baking sheets, placing the cookies at least 2 inches apart.
Bake until the edges of the cookies are golden and the tops are set, 13 to 15 minutes. Cool slightly on the cookie sheet before removing to a wire rack to cool.
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