“Chocolate chip cookies are my favorite thing on the planet,” Rebecca Freeman says, especially when paired with her second favorite thing on the planet: figs. She explains that figs have a nuanced flavor, with dark notes similar to oregano, which pairs well with chocolate. “I have a tattoo of a branch from a fig tree. I made the choice to go full force into being a pastry chef, and my branch is blooming.” Tip: For chewier, denser cookies, refrigerate the dough overnight.
- 4 cups flour
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt
- 1¼ cups butter
- 3 tablespoons fig leaf tea
- 1¼ cups dark brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 pound bittersweet chocolate, roughly chopped, plus melted chocolate (optional)
Makes 3 dozen
1. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
2. Combine butter and fig leaf tea in a small saucepan and heat until simmering and fragrant.
3. Take pan off heat and let steep 30 minutes, then strain out tea leaves and discard. Preheat the oven to 350°.
4. In a large mixing bowl, combine infused butter, brown sugar, granulated sugar, and vanilla.
5. Add the eggs one at a time to the butter-sugar mixture.
6. Use a spatula to gradually fold in the flour mixture, then fold in the chocolate.
7. Form dough into 36 equal portions onto parchment-lined cookie sheets and bake for 15 minutes. Optional: Brush bottoms of cooled cookies with melted chocolate and allow to set completely.
This recipe originally appeared in “Dig In” by Jennifer Levin.