Chocolate Sparkle Cookies

Recipe by Grace Lynn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb semisweet chocolate or 1/2 lb bittersweet chocolate (I used Valrhona 70% cocoa)
  • 3
    tablespoons butter, room temperature
  • 13
    cup sugar, plus more for rolling
  • 34
    cup ground almonds or 3/4 cup almond meal
  • powdered sugar, for garnish
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DIRECTIONS

  • 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.
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