Chocolate Chip Cookies with Dried Figs
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 252, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 35 G., fiber 2 G., cholesterol 36 mg, sodium 139 mg, sugar 22 G.
Serving size: 1 of 12 servings
Calories 252, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 35 G., fiber 2 G., cholesterol 36 mg, sodium 139 mg, sugar 22 G.
Soft, chewy dried fig pieces with crunchy seeds are a brilliant complement to the chocolate chips in this classic American cookie. Not only does it enhance the cookie's texture, but it also enhances its flavor with wonderful caramel-fruity notes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 and 1/4 cups premium flour
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 1 cup chocolate chips
- 0.5 cup chopped dried figs
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Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer until fluffy. Add the vanilla extract and egg and beat until smooth.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and knead until smooth. Stir in the chocolate chips and dried figs.
- Scoop 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).
- Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
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