THOMAS HASS CHOCOLAT SPRKLE COOKIES

By mitzzy

Ingredients

• 1/2 lb bittersweet chocolate (recommends Valrohna if you can find it )
• 3 tbsp butter room temp
• 2 eggs
• 1 tbsp homey
• 1/3 cup sugar, plus more for rolling
• 3/4 c ground almonds
• 2 tsp cocoa powder
• Pinch of salt
• Powdered sugar for garnish

Preparation

Step 1

Melt chocolate on top of double boiler, over (but not in contact with ) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light and the mixture fall in thick smooth ribbons from the beaters ( about 10 minutes). Fold into the chocolate-butter mixture. Add the coca powder and salt to the ground almonds and mix , gently add to the chocolate mixture.

Cover and refridgerate overnight.

Line baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly roll the balls in the granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degress F for about 12 minutes, until the centers are moist but not wet. Cool slightly. Dust lightly with powdered icing sugar.

Makes 36 cookies.