Valley Fig Growers

Chocolate California Fig Crinkles

Makes about 30 cookies.


1 cup packed light brown sugar

1/4 cup butter, softened 

2  ounces unsweetened chocolate, melted                           

2 large eggs 

1 teaspoon vanilla extract 

1 cup all purpose flour 

1/4 cup unsweetened cocoa powder 

1  teaspoon baking powder 

1/8 teaspoon salt 

1  cup stemmed, finely chopped (1/3-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/3 cup confectioners’ sugar  



  1. Beat brown sugar and butter with electric mixer on medium speed until blended.  Beat in melted chocolate.   Beat in eggs, one at a time, and vanilla.  
  2. In medium bowl, stir together flour, cocoa powder, baking powder and salt.  On low speed, slowly beat into chocolate mixture.  Stir in figs. Cover bowl and chill 3 hours.  
  3. To bake, adjust oven rack to middle position and heat oven to 350°.  Form 1-tablespoon portions of dough into balls.  Roll in confectioners’ sugar.  Place balls, 2 1/2-inches apart, on greased baking sheet. Place sheet in center of oven and bake cookies 7 to 9 minutes, until crackled on top set around edges. Cool on wire rack.  

Photo: David Campbell

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 94
  • % Calories from Fat 29%
  • Fat 3
  • Cholesterol 18
  • Protein 1
  • Carbohydrates 16
  • Fiber 1
  • Iron 1
  • Sodium 45
  • Calcium 29
  • Potassium 87