It's all Meryl's fault I tried these cookies - I had some TJs dark chocolate I needed to try out. They are so good!
I skipped the final dusting of powdered sugar. Watch the cookies for doneness - wait til they look dry before pulling from the oven. The centers are very soft. Use almond meal, or make sure your almonds are ground very finely, so there are no large chunks to spoil the smooth texture of the cookies.
Chocolate Sparkle Cookies Recipe #95852
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.
by Grace Lynn
36 cookies
½ day 1 hour prep
1/2 lb semisweet chocolate or bittersweet chocolate
3 tablespoons butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds or almond meal
powdered sugar, for garnish
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.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/95852
I skipped the final dusting of powdered sugar. Watch the cookies for doneness - wait til they look dry before pulling from the oven. The centers are very soft. Use almond meal, or make sure your almonds are ground very finely, so there are no large chunks to spoil the smooth texture of the cookies.
Chocolate Sparkle Cookies Recipe #95852
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.
by Grace Lynn
36 cookies
½ day 1 hour prep
1/2 lb semisweet chocolate or bittersweet chocolate
3 tablespoons butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds or almond meal
powdered sugar, for garnish
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.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/95852