Dark Chocolate Fig Canna-Cookies
These cookies are so amazing that you should only set out a few at a time. These delightful items will stop the conversation until someone breaks the silence by offering high praise followed by gentle prying for the recipe.
This item was offered courtesy of a very good friend and amazing pastry Chef Debbie Epstein of Debbie Does Dough in Napa, California. We hope that you and your friends enjoy it.
- 2 Sticks Unsalted butter - softened
- 2/3 Cup Granulated white sugar
- 1 Teaspoon Pure vanilla extract
- 2 Large Eggs
- 2 Cups All-purpose flour
- 3/4 Cup Unsweetened cocoa powder
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Kosher salt
- 1 1/2 Cup Semi sweet chocolate chips
- 1 Cup Dried figs, coarsely chopped
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Electric mixer (if you have one) with a paddle
- Flour sifter
- 1 medium and 1 Large mixing bowls
- Mixing spoon
- French whisk
- Ice cream scoop
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. In a medium bowl, sift flour and whisk in cocoa, baking soda and salt. Set aside.
2. Using a mixer fitted with paddle attachment, mix together in a large bowl butter, sugar and vanilla extract until light and creamy, about 3 minutes.
3. Scrape down the sides of the bowl to consolidate the ingredients then beat in eggs.
4. Switch the mixer to the low and gradually add in flour mixture until just combined.
5. Stir in chocolate chips and dried figs by hand.
Baking_________________________________________________________________
1. When ready to bake, preheat oven to 350 degrees - check with thermometer.
2. Cover baking sheets with parchment paper or silpat baking mats.
3. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
5. Bake for 10-12 minutes (for soft and chewy) or 12-14 minutes (for slightly firmer).
6. Set sheets on a wire rack for 10 minutes, then slip cookies off and onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
- 2 Sticks Unsalted butter - softened
- 2/3 Cup Granulated white sugar
- 1 Teaspoon Pure vanilla extract
- 2 Large Eggs
- 2 Cups All-purpose flour
- 3/4 Cup Unsweetened cocoa powder
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Kosher salt
- 1 1/2 Cup Semi sweet chocolate chips
- 1 Cup Dried figs, coarsely chopped
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Electric mixer (if you have one) with a paddle
- Flour sifter
- 1 medium and 1 Large mixing bowls
- Mixing spoon
- French whisk
- Ice cream scoop
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. In a medium bowl, sift flour and whisk in cocoa, baking soda and salt. Set aside.
2. Using a mixer fitted with paddle attachment, mix together in a large bowl butter, sugar and vanilla extract until light and creamy, about 3 minutes.
3. Scrape down the sides of the bowl to consolidate the ingredients then beat in eggs.
4. Switch the mixer to the low and gradually add in flour mixture until just combined.
5. Stir in chocolate chips and dried figs by hand.
Baking_________________________________________________________________
1. When ready to bake, preheat oven to 350 degrees - check with thermometer.
2. Cover baking sheets with parchment paper or silpat baking mats.
3. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
5. Bake for 10-12 minutes (for soft and chewy) or 12-14 minutes (for slightly firmer).
6. Set sheets on a wire rack for 10 minutes, then slip cookies off and onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
Ingredients
Instructions
Prep_______________________________________________________
Preheat Oven to 350
Preparing__________________________________________________
In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
Beat together butter, sugar and vanilla extract until light and creamy, about 3 minutes.
Scrape down the sides of the bowl, beat in eggs.
Switch the mixer to the low and gradually add in flour mixture until just combined.
Remove bowl from mixer and stir in chocolate chips and dried figs by hand.
Scoop cookie dough onto parchment or silpat lined cookie sheets.
Baking_________________________________________________________
Bake for 10-12 minutes (for soft and chewy) or 12-14 minutes (for slightly firmer).Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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