Fig and Dark Chocolate Chunk Walnut Cookies
Makes about 33
  • 1¼ cups (284 grams) unsalted butter*, softened
  • 2¼ cups (495 grams) firmly packed dark brown sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 3⅔ cups (458 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1¼ teaspoons (6.25 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 2 cups (340 grams) dark chocolate chunks
  • 1½ cups (235 grams) chopped dried mission figs
  • 1½ cups (170 grams) chopped toasted walnuts
  • Flaked sea salt, for sprinkling
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 10 seconds. Add chocolate, figs, and walnuts, beating just until combined. Cover and refrigerate for at least 24 hours.
  3. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  4. Let dough come to room temperature. Using a 3-tablespoon scoop, scoop dough, and roll into balls. Gently flatten each ball into a 2-inch circle. Place about 3 inches apart on prepared pans. Sprinkle with sea salt.
  5. Bake, in batches, until edges are just beginning to brown and centers still look soft, 8 to 9 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
For best results, do not use European-style butter.
Recipe by Bake from Scratch at