- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup butter, softened
- 1/4 cup plain yogurt
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet mini-chocolate chips
- 3/4 cup chocolate-covered raisins (or plain raisins)
- 1 cup finely-chopped dry figs (or dates)
Preheat the oven to 350° F and line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, with the paddle attachment fixed, cream together the butter, brown sugar, and granulated sugar. Mix on medium speed for 1 minute or until fluffy. Add each egg, one at a time, incorporating the first one fully before adding the second one. Add the vanilla extract and mix again to combine. Mix in the chocolate chips, chocolate-covered raisins, and figs by hand. Using a standard ice cream disher, form mounds of cookie dough and place them on the cookie sheets, evenly spacing them about 1 1/2 inches apart. Flatten them SLIGHTLY with the palm of your hand so they spread a bit more during baking. DO NOT PRESS THEM FLAT!
Bake the cookies for 15 minutes or until slightly browned around the edges. Remove from the oven and let cool for about 5 minutes before transferring the cookies to wire racks to cool the rest of the way.
- Yields: 2 dozen 3-inch cookies
- Preparation Time: 1 hour