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.

Dark Chocolate Cookies with Spicy Strawberry Glaze

These deliciously soft, sweet cookies make a delicious addition to the holidays... the glaze has a hint of spice for a nice warm kick. Don't forget to leave a few out for Santa!

Ingredients: Print Ingredients

- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 3/4 cup dark chocolate pieces
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon of salt
- 1 cup granulated sugar
- 1 stick butter, softened
- 1 large egg + 1 yolk
- 1/2 cup whole milk

- 16 ounces dark unsweetened chocolate
- 3/4 cup confectioners' sugar
- 1 cup (8 ounces) fresh strawberries, pureed
- 3 ounces port wine
- 1 teaspoon ancho chili powder


Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, chocolate pieces, baking powder, cinnamon, cloves, and salt. In a large mixer bowl, beat granulated sugar with butter with mixer set at low speed until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. Reduce speed to low and beat in the egg. low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl. If the dough is too stiff, add another tablespoon or two of milk.

Dust your hands with cocoa and shape the dough into 1-1/2 inch balls. Place balls, 2 inches apart, on a large ungreased cookie sheet. Bake cookies for 7 to 9 minutes or until the surface looks dry and slightly cracked. Transfer cookies to wire rack to cool. Repeat with remaining dough.

To make the glaze, melt the chocolate, milk, and sugar in a small saucepan over medium heat. When the mixture is smooth and creamy, gradually add the strawberry puree and the ancho chili powder. Remove from stove; add the port wine.

Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set for about 15 minutes. Store cookies in tightly covered container at room temperature for up to 3 days, or in the freezer for up to 3 months.

How To Serve:

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata