- 1
Ingredients
- 1/2 pound semisweet chocolate
- 3 tablespoons butter, room temperature
- 2 eggs
- 1/3 cup sugar, plus more for rolling
- 3/4 cup ground almonds
- Powdered sugar, for garnish
Preparation
Step 1
hours chilling | Makes about
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. 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.
Huckleberry's whole-wheat apple butter cake
It was chocolate, slightly crackled, not perfectly round by any means. One nibble, and I was smitten. Its dark, sensual chocolate taste was powerful, its texture addictive: chewy, almost truffle-like, mysterious. I promptly ate three. I packed a box to bring home.
It is called the chocolate sparkle cookie, and while it doesn't glimmer from its case, those who taste it know why. It is the most popular cookie at this 4-year-old bakery, so popular that when it was pulled to make space for holiday cookies, customers complained. It is now back under the lights, says executive pastry chef Thomas Haas, who created it.
Even Haas can't put his finger on the cookie's appeal. "It's just so soft and rich inside," he says.