So instead of the regular chocolate chips, I decided to try a different combination and hence used white chocolate and figs. This recipe makes around 30 medium-sized cookies.
1/2 cup butter
6 tbsp granulated white sugar
6 tbsp light brown sugar
1 tbsp flax seeds
1 tbsp water
1 tsp pure vanilla extract
1 cup + 2 tbsp all purpose flour
1/2 tsp baking soda
a pinch of salt
3/4 cup of chopped white chocolate
1/2 cup of chopped dried figs
Soak the flax seeds in water for 10 minutes. Grind to a fine paste.
Beat butter in a bowl until smooth and creamy. Add the white and brown sugars and beat until fluffy (2-3 mins). Add the flax seed paste and beat until incorporated. Add the Vanilla extract and beat again until incorporated.
In another bowl, sift the flour, baking soda and salt. Add the flour mix to the butter mixture and beat until incorporated. Add the chocolate chips and chopped figs at the end of the mixing stage.
If the dough is too soft or sticky to shape into balls, put it into the refrigerator for 20-30 minutes.
Pre-heat oven to 180 degrees C. Prepare 2-3 baking sheets with parchment paper.
Shape the dough the size of a gooseberry and place it on the parchment of the baking sheet. Make sure to have enough room between the dough balls. The dough spreads while baking.
Bake at 180 degrees C for 12-15 minutes until the cookies are golden brown around the edges.
The cookies feel soft at the end of the baking cycle. But they harden as they cool down. Move the cookies from the baking sheet after 5-7 minutes and then place on wire rack to cool completely.
Verdict The sugar can be reduced in half. The figs are sweet and the white chocolate also contributes to the sweetness. But otherwise the cookies were great in texture and lasted for a good 2 weeks for us.