Brown Butter + Fig + Cherry + Chocolate Chip + Walnut + Pistachio Cookies

3/4 cups brown sugar
1/4 cup white sugar
1 stick butter
1 egg
1 tsp vanilla

1.5 cups flour
3/4 tsp baking soda
1/2 tsp salt

60g walnuts
60g pistachios
70g chocolate chips
66g dried figs and cherries (chopped)

In a heavy skillet (not a non-stick pan, they make it too difficult to see the colour changed in the butter), melt the butter oven medium heat. Let it cook, swirling the pan every minute or two, until golden brown and nutty smelling, 10 minutes. Don’t let the bits in the bottom burn -that means you’ve cooked too long. Remove from heat and pour into a shallow dish. Refrigerate until re-hardened (if it’s not completely hard, that’s ok).

Preheat oven to 350.

In the bowl of a stand mixer or using your hand-mixer, cream the butter and sugars until fluffy. Add the eggs in, one at a time and scraping the bowl in between. Add vanilla.

Mix the baking soda, salt and flour together and add it slowly to the batter, mixing only until combined with each addition. Try not to overmix. Add the chocolate and pepitas and stir again just until they’re incorporated. If it’s a bit too dry, add 1 tbsp milk or water just to moisten.

Serving Size: makes 24 2TB size cookies

Number of Servings: 24

Recipe submitted by SparkPeople user HELLOFROMABBY.