Chocolate chip cookies with a little something extra.
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Units: US | Metric
- 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)
- 1Preheat oven to 350°; lightly butter two large baking sheets or line them with parchment paper.
- 2In a big bowl, cream the butter using an electric mixer.
- 3Add in the sugar; beat until light and fluffy, scrapping down the sides of the bowl with a rubber spatula as needed.
- 4Beat in the eggs, one at a time, beating well after each addition; add in the vanilla; beat until blended.
- 5Sift 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.
- 6Add in the figs, walnuts, and chocolate; stir just until blended.
- 7Using a heaping tablespoon, drop the batter onto the prepared baking sheets, placing the cookies at least 2 inches apart.
- 8Bake 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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Nutritional Facts for Fig, Walnut, and Chunky Chip Sugar Cookies
Serving Size: 1 (1635 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1865.0
- Calories from Fat 1109
- Total Fat 123.2 g
- Saturated Fat 55.3 g
- Cholesterol 280.5 mg
- Sodium 720.9 mg
- Total Carbohydrate 190.4 g
- Dietary Fiber 17.9 g
- Sugars 97.3 g
- Protein 31.6 g