Figs, at last.
My love of figs and goat cheese as well as the friendly pairing of chocolate with either one of these ingredients led me to the idea for this cookie. Summer always presents the best of farm fresh figs and fresh artisan goat cheese and I know chocolate is a natural with both, so I went with it. It's kind of a sublime fruity San Francisco Oreo without the super sweet glut.
I start with a basic chocolate cookie that has a crisp texture and a deep cocoa flavor. I add a layer of goat cheese that has been sweetened with just enough honey to balance its acidity with the cocoa. Then I slather a fresh fig jam that bridges the two in a way that seems like a very perfect sum of its parts. If you love these ingredients separately, you’ll certainly love this trifecta. All the elements are in perfect harmony.
These cookies would make a great end to a very simple and light summer meal that draws on the strands of the freshest summer ingredients. They are a celebration of the gorgeousness of figs at this moment of the season in my region. I hope you’ll have the curiosity to try them and the inclination to share them with your very best friend.
- You can toss in another flavor to the fig jam if you wish. I sometimes add a teaspoon or two of rosemary simple syrup in place of the sugar. Or you can try a lavender syrup or crushed anise seed in small amounts. I’ve also added a twist of black pepper right before I sandwich the cookies. Just be sure to keep it simple and let the figs shine through.
- I originally made these cookies with chocolate macarons parisienne. Although I thought the almond flavor was a nice complement, I found them too sweet. So I prefer these chocolate cookies for their deep cocoa flavor and their just-perfect level of sweetness and earthiness.
- Serve these cookies immediately. If allowed to sit for more than an hour or so, the cookie will become soft. This may be desired or not. It’s up to you.
Fig & Goat Cheese Chocolate Sandwich Cookies
Makes about 20 sandwich cookies
Makes about 40 cookies
6 oz (1 1/2 sticks) butter @ room temperature
1 C sugar
1 egg @ room temperature
2 t vanilla
1 1/2 C flour (7 1/2 oz)
3/4 C cocoa, sifted (2 oz)
1 1/4 t baking powder
1/4 t salt
Sift cocoa and spoon into measuring cup to get 3/4 C or 2 oz.
Sift together flour, cocoa, baking powder and salt.
Beat butter and sugar together for 2 – 3 minutes until smooth. Add egg and vanilla and beat for another minute.
Add dry ingredients on low speed and mix for about a 1/2 minute or so, just until combined. Divide dough into two parts and place each on a piece of parchment paper. Gather the dough and form into 12” x 1 1/2“ logs, rolling up in the parchment paper. Wrap the logs tightly in plastic wrap and freeze.
To bake, preheat oven at 350 degrees.
Slice dough into thin 1/4” cookies and bake @ 350 degrees for 10 minutes. Cool completely.
1 pint of fresh figs
2 – 3 T water
2 T sugar, to taste
1 t raspberry jam
Chop the figs and place in a saucepan with the water, sugar and raspberry jam. Cook on low heat until the figs are soft and juicy, stirring to prevent scorching. Pull off the heat and adjust sweetness. Cool.
Goat Cheese Filling
6 oz goat cheese or chevre @ room temperature
1 – 2 t honey, to taste
Combine the goat cheese and the honey and stir until completely blended.
Assembly: Spread a thin layer of goat cheese filling on a cookie. Top with some fig jam. Finish with a second chocolate cookie. Serve immediately.