Total Time
Prep 1 hr
Cook 8 hrs

This recipe is from the executive pastry chef, Thomas Haas, of the Senses Bakery in Vancouver. The Vancouver Sun proclaimed it "the best cookie in the world." I just baked it this morning and had it with my morning's like heaven...tastes like a baked truffle! Cooking time is chilling time.

Ingredients Nutrition

  • 12 lb semisweet chocolate or 12 lb bittersweet chocolate (I used Valrhona 70% cocoa)
  • 3 tablespoons butter, room temperature
  • 2 eggs
  • 13 cup sugar, plus more for rolling
  • 34 cup ground almonds or 34 cup almond meal
  • powdered sugar, for garnish


  1. Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
  2. Remove from the heat.
  3. Cut the butter into a few pieces and mix into the chocolate until melted.
  4. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
  5. Fold in the chocolate-butter mixture.
  6. Gently add the ground almonds.
  7. Cover and refrigerate overnight.
  8. Heat the oven to 325 degrees.
  9. Line a baking sheet with parchment paper.
  10. Use a cookie scoop to form the dough into 1-inch balls.
  11. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
  12. Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
  13. When slightly cool, lightly dust the cookies with powdered sugar.
Most Helpful

4 5

I found another recipe for Chocolate Sparkle cookies from Thomas Haas which called for 1 T honey to be added at the same time as the 1/3 c. sugar. It also called for 2 t. cocoa powder and a pinch of salt to be added to the ground almonds. All other ingredients and measurements are the same. It did state that 325F was for a convection oven; bake at 375F if using a conventional oven.

5 5

I made these and the other one that the other reviewer liked better. I prefer this recipe because of the sugar on the outside. I made some with white sparkling sugar sprinkles and some with just granulated sugar. The sugar gives them a unique texture that I think makes this cookie different from other chocolate cookies. Be sure to break any lumps in the almond meal before folding it into the chocolate. Freezes well.

4 5

nice texture on the inside, but did not like the sugar on the outside, next time i will try without i would have preferred a crisper outside, but the flavour was very good, will make again