Fig and Fudge Cookies
- 2 ounces unsweetened baking chocolate, grated
- 2 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 16 California Dried Figs, divided
- 2 large eggs
- 2 cups sugar
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups prepared caramel sauce
- 6 California Dried Figs, stemmed and chopped
- 1 quart walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 quart vanilla ice cream
To make the cookies, preheat the oven to 325 degrees F.
Combine chocolate and butter in small bowl and microwave on low until melted. Stir until smooth and set aside. Sift flour, cocoa powder, baking powder, and salt together in mixing bowl and set aside. Coarsely chop 8 of the figs.
Measure eggs, sugar, and vanilla into another bowl. Whisk or beat vigorously until mixture is smooth and pale in color. Add melted chocolate and butter, sifted dry ingredients, and 8 coarsely chopped figs. Mix together well. Chill until firm, about 1 hour.
With tablespoon or No. 60 scoop, divide and shape dough into balls and roll in powdered sugar. Arrange about 2 inches apart on parchment-lined baking sheet. Cut remaining 8 figs vertically into 4 thin slices each. Arrange one slice on each cookie and gently press down. Bake for about 15 minutes, until firm. Cool on baking sheet and dust with additional powdered sugar.
Next make the fig caramel sauce. Heat the caramel sauce in 1-quart saucepan over medium-high heat, about 5 minutes. Remove from heat and stir in vanilla and chopped figs. Let stand.
To make each sundae, scoop a generous portion of ice cream into 8 ice cream coupes or small serving bowls. Spoon on fig caramel sauce and garnish each with one to two cookies.