Ingredients
1/2 cup unsalted butter, melted3/4 cup packed brown sugar1/2 cup sugar2 large eggs2 tablespoons heavy whipping cream1 teaspoon lemon zest1 teaspoon vanilla extract1-1/4 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1 cup dried figs, finely chopped1 cup white baking chips, divided 3/4 cup chopped walnuts
Preparation
Cream butter and sugars until light and fluffy. Beat in eggs, cream, lemon peel and vanilla. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in figs, 3/4 cup baking chips and walnuts. Refrigerate, covered, at least 2 hours.
Preheat oven to 350°. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until bottoms are lightly browned, 8-10 minutes. Remove to wire racks to cool completely.
In a microwave, melt remaining chips; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
