Use a stand mixer with the flat beater (or by hand, with a whisk!): first beat butter and sugars at medium high speed for 2 minutes.
Now add egg and vanilla and let incorporate for a few seconds.
Add flour, baking soda, salt, now use a spatula to stir just until incorporated (do not overmix).
Add chopped chocolate chips and chopped dried figs, stir with the spatula again.
Let the dough chill - covered - into the fridge for about half an hour.
Preheat the oven at 345F (175C).
Form the cookies, using an ice cream scoop. Place them well spaced on a lined baking tray. If necessary use 2 trays (I placed 5 on a tray, 5 on another).
Bake for 11-13 minutes (It depends on your oven). While you bake one batch, place the other one into the fridge.
IMPORTANT: the strawberry figs cookies are ready when their edges look crisp, but the center looks soft (they will set as they cool). DO NOT overbake them.
A few minutes after taking them out of the oven, place a chocolate chip on top of the cookie. My chips are big and heavy and for this recipe I've used a total of 125 gr (approximately). Which is about 1 cup.
If your cookies are not round once baked (a tip I've learned from Mike (@mikebakesnyc on Instagram): while the cookies are still warm use a round food ring to make it "rotate" and smooth out the edges.