Recipe by glynn117
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 coffee...it's like heaven...tastes like a baked truffle! Cooking time is chilling time.
Top Review by swissms
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.
- 1⁄2 lb semisweet chocolate or 1⁄2 lb bittersweet chocolate (I used Valrhona 70% cocoa)
- 3 tablespoons butter, room temperature
- 2 eggs
- 1⁄3 cup sugar, plus more for rolling
- 3⁄4 cup ground almonds or 3⁄4 cup almond meal
- powdered sugar, for garnish
Directions See How It's Made
- Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
- Remove from the heat.
- Cut the butter into a few pieces and mix into the chocolate until melted.
- Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
- Fold in the chocolate-butter mixture.
- Gently add the ground almonds.
- Cover and refrigerate overnight.
- Heat the oven to 325 degrees.
- Line a baking sheet with parchment paper.
- Use a cookie scoop to form the dough into 1-inch balls.
- Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
- Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
- When slightly cool, lightly dust the cookies with powdered sugar.