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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 Mission or Calimyrna figs
1/3 cup confectioners’ sugar
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. 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. 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. Makes about 30 cookies.
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