My mum mailed me this recipe, clipped from the Vancouver Sun years ago. Now that’s old school! Now we just send links… and loose them. This is worth holding on to in whatever format you have it – it’s the recipe for Chocolate Sparkle cookies that Thomas Haas developed for Senses!
yields 36 cookies
½ lb bittersweet chocolate (go for the good stuff, Valrhona, Scharfenberger, Callebaut, something along those lines)
3 Tbsp butter at room temp
1 Tbsp honey
1/3 cup sugar, plus more for rolling
¾ cup ground almonds
2 tsp cocoa powder
pinch of salt
Melt the chocolate in a double boiler over simmering water. Remove from heat. Cut butter into small pieces and mix into the chocolate until melted.
Beat eggs with electric mixer, gradually adding the sugar and honey. Beat until the mixture is light and falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate mixture.
Mix together the cocoa, salt, and ground almonds. Gently fold into the chocolate mixture. Cover and refrigerate overnight.
Line a baking sheet with parchment. Use a small ice cream scoop to form the dough into 1″ balls. Roll in granulated sugar. Place on baking sheets 2″ apart. Bake at 325 for 12 minutes, until the top is dry but the centres are still moist. Let cool.