I call these cookies for grown-ups, and they are scrumptious! Figs infused with port gives these cookies a little boozy flavor surprise and kicks up an ordinary cookie and makes it extraordinary. The longer the figs macerate in the port, a richer flavor they will have.
Years ago, I found a recipe for chocolate-covered figs. It was around holiday time, and I thought they would make a lovely hostess gift. While honestly, I only made them once, and I don't know why because they were delicious, I decided to take inspiration from them and turn the flavors into a cookie.
Figs and port pair perfectly with chocolate and give these cookies a unique gourmet twist. They are different! I think these would go nicely with an after-dinner cheese board, with some wine, or a ten-year tawny port.
I did not use an expensive port for this recipe. Port can be pricey, but for this recipe, it is not necessary to use the finest. You want the essence of the port flavor. If you have thoughts of making these remember to allow time for the figs to macerate in the port. I hope you try these! Until next time, friends! XO
Fig & Port Chocolate Chip Cookies
Makes 16 large cookies
1 cup dried figs, stems removed, chopped
1/2 cup of port
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks, unsalted butter
1 cup of sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounces, semi-sweet chocolate chips
Maldon salt for sprinkling on top (optional)
Preheat over to 375°. Line baking sheet with parchment paper. Soak chopped figs in port for an hour. For more robust flavor, you can soak the figs for up to 7 hours.
In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
Using a stand or handheld mixer on medium speed, cream the butter with the sugars until pale yellow, light and fluffy. This takes a few minutes. With the mixer on low speed, add the vanilla, and then the eggs, one at a time, mixing in between each egg. Scrape sides down. Slowly add flour mixture until dough comes together. Next, add in the chocolate chips.
Strain the figs with a slotted spoon, and add them to the batter, folding them in with a spatula. Refrigerate dough for about 10 to 15 minutes.
Using a 2-inch scoop, drop the cookies on the prepared baking sheet, about two inches apart, and bake for 14 to 15 minutes. Allow cookies to cool for several minutes before transferring them to a wire rack to cool down completely, giving them a chance to firm up, so they don't break when moving them. Use a smaller scoop for smaller cookies. Adjust cooking time. Sprinkle top with Maldon salt. Cookies are best enjoyed within two to three days.
