Whole Wheat Chocolate Chip Figgy Newtons
We continue to enjoy the bounty of our Fig Tree. I’ll pick about 10 or 12 figs off the tree, then a few short days later more figs are ready to big picked. A couple of weeks ago I made Easy Fig Jam. It was my first time making anything with figs. This time I stepped way out of comfort zone and made chocolate chip fig newtons.
These cookies were a bit labor intensive which means I needed all the help I could get. M quickly volunteered to be my kitchen helper for the day.
I split up the prep for the cookies into two days. I had to cook the figs, which had to cool completely, and the cookie dough needed to be chilled for at least 3 hours or overnight. On day one I picked the figs, chopped them up, and made some fig preserves. Once the preserves were cooked I pulsed them in the food processor to make them nice and smooth. Next I made the cookie dough. Both the fig preserves and the cookie chilled in the refrigerator overnight.
The next day M and I rolled out the dough. I was surprised at how thin the dough needed to be. But once I thought about it, the cookie layer for a fig newton is very thin. I cut the dough into strips, spread the fig preserves, topped with chocolate chips, then very carefully folded the dough over the chocolate covered preserves.
Next, I cut the cookies into bars and carefully transferred them to a cookie sheet. You can use either a silpat or parchment paper.
The cookies turned out great! Aside from some of the cookie dough breaking (due to my clumsiness) they were delicious!
Whole Wheat Chocolate Chip Fig Newtons
- 10-12 fresh figs, roughly chopped
- 1/2 cup water
- 1/3 cup sugar
Combine water & sugar in medium saucepan. Bring to medium-high heat and stir until sugar is dissolved. Add figs, bring to a boil, reduce heat and simmer for about an hour stirring occasionally until liquid is reduced. Place fig preserves in either a food processor or blender and blend until smooth. Let fig filling cool completely. I placed mine in the fridge overnight.
Cookie: (recipe adapted from Oh Nuts)
- 1.5 cups whole wheat pastry flour
- 8 tablespoons unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1 egg white
- 1 tsp vanilla
Cream butter & sugar with an electric or hand mixer for about 2 minutes until light and fluffy. Add in vanilla and egg white. Mix until blended. Slowly add in flour and mix until a dough forms. Using your hands, form a large ball with the dough and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or overnight.
Once the dough has been refrigerated, roll dough into a rectangle that is 16 inches long and 12 inches wide. Using a knife or pizza cutter, cut dough into strips that are 4 inches wide and 12 inches long. Divide fig filling into fourths. Fill each strip of dough with 1/4 of the fig filling. Top with just a few chocolate chips (optional) and gently fold over the dough on each side. Cut strips into 2 inch bars and carefully place on a parchment paper covered cookie sheet.
Preheat oven to 350 degrees. Bake for 10-12 minutes or until lightly golden brown.