Directions

• CookiesCombine chocolate and butter in small bowl and place over warm water or 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.
• Measure eggs, sugar, and vanilla into another bowl; whisk or beat vigorously until mixture is smooth and pale in color. Add melted chocolate mixture, sifted dry ingredients, and eight coarsely chopped figs; mix together well. Chill until firm.
• With tablespoon, divide and shape dough into balls and roll in powdered sugar. Arrange about 2 inches apart on parchment-lined baking sheet.
• Cut remaining eight figs vertically into four thin slices each. Arrange one slice on each cookie and gently press down. Bake at 325°F for about 15 minutes. Cool on baking sheet and dust with additional powdered sugar.
• Caramel SauceHeat sauce in 1-quart saucepan over medium-high heat. Remove from heat and stir in vanilla and chopped figs. Let stand.
• To serve, scoop generous portions of ice cream into eight ice cream coupes or small serving bowls; spoon on Caramel Sauce and garnish each with one California Mission Fig and Fudge Cookie.