3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, cut into one-inch pieces
1 ¼ cups dark muscovado sugar
½ cup sugar
2 large eggs
1 large egg yolk
1 ½ teaspoons vanilla extract
2 teaspoons unsulphured molasses
½ teaspoon instant espresso powder
1 cup coarsely chopped toffee (you’ll want to use plain toffee aka one that’s not covered in chocolate)
1 cup stemmed and coarsely chopped California Dried Figs (such as Sun-Maid Mission Figs)
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Place the butter in a small saucepan. Cook over medium heat until it smells nutty and fragrant and is a light brown color. Pour the browned butter into the bowl of a stand mixer fitted with a paddle attachment and set aside to let cool completely.
In a small bowl, whisk together the flour, baking powder, baking soda, espresso powder and salt.
When the browned butter is cool, add in both sugars and beat at medium-speed until the mixture is light and fluffy. Then add in the eggs and egg yolk and continue beating for another 3 – 5 minutes. Add in the espresso powder, vanilla, and molasses and mix until just incorporated.
Decrease the mixer speed to low and add in the dry ingredients. Mix only until the flour is partially combined and then add in the figs and toffee and mix until the dough just comes together.
Using a cookie scoop or 2 spoons, take roughly 2 tablespoons of dough and roll into a ball. Place on your prepared baking sheet and then gently flatten the ball with the palm of your hand. Continue this process with the rest of the dough.
Bake for 10 to 12 minutes or until the cookies are golden brown. Cool cookies on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.