Cookies Chocolate Sparkle

By Howie

Ingredients

• 1/2 lb chocolate, bittersweet
• 3 tbs butter, room temperature
• 2 eggs
• 1 tbs honey
• 1/3 cup sugar, plus more for rolling
• 3/4 cup ground almonds
• 2 tsp cocoa powder
• pinch of salt
• powdered sugar, for garnish

Details

Servings 36

Preparation

Step 1

1) Melt the chocolate on top of a double boiler, over (but not in contact with) simmering water. Remove from heat. Cut batter into small pieces and mix into the heated chocolate until melted.

2) Beat eggs with electric mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture.

3) Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture. Cover and refrigerate overnight.

4) Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. place on a baking sheet about 2 inches apart.

5) Bake at 325°F for 12 minutes, until the centres are moist, but not wet. Cool slightly. Dust lightly with powdered icing sugar.