Fig Espresso Cookies with Dark Chocolate

Let me tell you right away - these cookies are great. They're really lovely in texture as well as in flavor, and they're just the thing with a cup of coffee or a tall glass of milk. They are also a breeze to make. In fact, I just might go whip up another batch right now! See, they keep well in the freezer, too.

Fig Espresso Cookies with Dark Chocolate
Makes about 20 cookies

5,5 dl flour (2,2 cups)
1 tsp baking soda
1/2 tsp salt
1 tsp finely ground espresso beans
200 g dark chocolate, finely chopped
100 g dried figs, chopped
225 g butter, at room temperature
1,5 dl sugar (0,6 cups)
1,5 dl brown sugar( 0,6 cups)
2 eggs
2 tsp vanilla extract

Mix flour, baking soda, salt and espresso. Add the chocolate and the figs, and mix well.

Beat butter with both types of sugar until light and fluffy. Add the eggs, and beat well. Add the vanilla.

Gently fold in the dry ingredients, and mix carefully. Cool the finished batter for at least two hours. If it's not cold enough, the finished cookies won't be as soft.

Preheat the oven to 175°C. Roll walnut-sized balls and place with plenty of room in between on a lined cookie sheet. Bake for about 15 minutes.

Recipe in Swedish:
Fikonkakor med espresso och mörk choklad