Fig & Tahini Chocolate Chip Cookies
For other fruits, my father was indifferent.
He'd point at the cherry trees and say,
"See those? I wish they were figs."
from My Father and the Fig Tree by Naomi Shihab Nye
Recipe
8 oz ounsalted butter (or 2 sticks)
1 and 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon table salt
3/4 cups granulated sugar
1/2 cup and 2 tablespoons of packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup of tahini
1 cup chocolate chunks
1 cup dried, chopped figs
Toasted sesame seeds, for garnish (optional)
Method
Melt butter in a medium saucepan over medium-high heat. Swirl pan constantly, until solid milk particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, and refrigerate until firm, at least 1 to 2 hours.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, then add vanilla and continue mixing at medium speed for another 5 minutes.
Sift flour, baking soda, and salt into a large bowl and mix. Add flour mixture to butter mixture at low speed until just combined. Use a spatula to fold in chocolate chunks and dried, chopped figs. Dough should be soft. Refrigerate dough overnight.
When ready to bake, heat oven to 350 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use an ice cream scoop or spoon to form dough into balls.
Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle with sesame seeds. Let cool at least 20 minutes on a rack before enjoying :)