Fig, Walnut, and Chunky Chip Sugar Cookies

Chocolate chip cookies with a little something extra.

• Ready In: 1 hr
• Yields: 4 dozen

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.