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Author Notes: Ingredients that work well coming together in cookie form. A chewy, not too sweet holiday cookie. You can substitute the dried figs for another dried fruit, like persimmons. I absolutely love dried persimmons I buy from my local Korean supermarket. —Miss Hangrypants
Makes 50 mini cookies
- 3 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, room temp
- 1 cup light brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup dark chocolate, coarsley chopped
- 1 cup dried mission figs, cut into dime sizes
- 1 cup walnuts, coarsely chopped
- Preheat oven to 350F and line a baking tray
- In a medium bowl, mix the dry ingredients together (flour, baking soda, salt) With a electric mixer, beat butter in a large bowl until fluffy. Add sugars and beat for 1 min. Beat in eggs 1 at a time and then beat in vanilla.
- Add the dry mix and stir until just blended. Fold in the figs, chocolate and walnuts. Scoop 2 tbsp sized balls onto the prepared tray.
- Bake for 12-15 mins, or until just golden. Make be soft to touch on the top, but will harden when it cools
- This recipe was entered in the contest for Your Best Recipe with Walnuts