Photo by Greg Bailey

SERVES FOUR Double Chocolate Cookies: • 1 ¼ cups all-purpose flour • 2 T unsweetened Dutch-process cocoa powder • 1 t baking powder • ½ t salt • 1 pound Baker’s chocolate squares • 1 stick unsalted butter • ½ cup sugar • 3 large eggs

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

Into a bowl, sift together flour, cocoa, baking powder and salt.

Coarsely chop chocolate, reserving 1 square to cut into larger chunks. Melt chocolate and butter together — if you want a short-cut from using a double-boiler, put into a microwave-safe bowl and microwave on low for 15-second intervals, stirring between each cooking time.

Stir sugar into chocolate mixture and stir in eggs one at a time, combining well. Stir in flour mixture until just combined. Chill dough, covered, for at least 10 minutes.

Drop dough — about 2 — 3 T for each cookie — onto baking sheet. Stud each cookie with a couple pieces of reserved chocolate chunks. Bake in middle of oven for 10 minutes. Cool cookies on pan for five minutes, then remove with spatula to a wire rack to cool completely.

Ice Cream:
• 1 pint premium quality vanilla ice cream (we used Häagen-Dazs)
• ½ pint fresh Currituck strawberries, rinsed, hulled and sliced
• ½ cup Chianti
• 2 T sugar
• fresh mint

Macerate strawberries in wine, sugar and fresh mint. (Again, you can do this in under half an hour, but waiting an hour gives you more flavor.) Drain strawberries, remove mint leaves and stir fruit into slightly softened ice cream. Spoon generous amount of ice cream onto one cookie and top with another.