Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Warm Chocolate Cookies topped with Creamy Vanilla Gelato

What I love about this dessert is that it is both simple and incredibly indulgent. Who doesn't love warm cookies with ice cream? Now that's what I call a happy ending.

Ingredients: Print Ingredients

- 2 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs, beaten lightly
- 2/3 cup raw almond, roughly chopped (if desired)


Preheat oven to 400 F.

Grease and flour a baking sheet. Alternatively, you could line it with parchment paper.

In a bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Stir. Add the eggs, stirring gently to combine. Fold in almonds.

On a floured work surface, roll out the dough until about 3/4-inch thick. Using a 3-inch round pastry cutter, cut rounds out of the dough to form cookies. Place on the baking sheet and bake for 30 minutes, or until a crust forms on the top, and the cookies are cooked through.

Transfer to a wire rack; cool for about 30 minutes. Place back in the oven to "crisp" for another 5 minutes, if desired.

How To Serve:

To serve, place the cookie on a plate and top with your favorite gelato or ice cream; sprinkle with confectioner's sugar and garnish with a sprig of mint.

If you're in the Bay Area, you've got to try Ciao Bella gelato - smooth, creamy and decadent, it tastes like the Italian gelato that I loved as a kid (and still do)!

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata