This cookie is a new variation on my favorite chocolate chip cookie recipe, whipped up for a potluck this week. I was going for a chewy cookie studded with lots of good things, and the combo of dried figs, toasted hazelnuts and chocolate hit the spot.
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup dried figs, chopped
- 3/4 cup chopped toasted hazelnuts
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla
Preheat oven to 350 degrees
Mix flour, soda, salt and cinnamon in a bowl, and then mix in chocolate chips, figs and hazelnuts.
In stand mixer, beat together butter and shortening. Add both sugars and blend until creamy. Add eggs one at a time, then vanilla. Slowly add dry ingredients until fully incorporated.
Roll into balls of desired size (I went for between 1.5-2 tablespoons), and arrange on parchment lined cookie sheet. Bake for 10-12 minutes until golden brown, then cool fully on cooling rack.