Chocolate Sparkle Cookies

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Total Time
1 hr
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.

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  • 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.