Chocolate Chocolate Chip Cookies

Source: Adapted from The Chewy by Alton Brown
Yield: About 36

2 sticks unsalted butter
1 3/4 cups bread flour
1/2 cup unsweetened cocoa
1 teaspoon kosher salt
1 teaspoon baking soda
1/4-1/2 t cayenne pepper (optional)
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, cocoa, cayenne, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown. Cool completely and store in an airtight container.

Fig Cobbler

Source: Cooking Thin by Kathleen Daelemanns
Serves: 8

2 T butter
3/4 c flour
3/4 c sugar
1 t baking powder
1/4 t salt
3/4 c milk
3 c quartered figs or other fruit (peaches and berries are especially good)
1 T turbinado sugar or regular sugar

Preheat oven to 350. Place butter in an oven proof casserole dish (I use a 10" ceramic quiche pan) and place in the oven to melt. Whisk flour, 3/4 c sugar, baking powder, and salt together. Beat in milk until smooth. When butter has melted, pour batter into pan. Distribute fruit evenly over the top. Sprinkle with turbinado sugar. Bake 35-45 minutes or until golden brown. Serve warm with vanilla ice cream or whipped cream.