First Person Singular by Wendy Braitman

filed in Foodstuff

The Ultimate Chocolate Cookie

March 24, 2010 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

Dessert is my number one food group. The best home baker I know served Chocolate Sparkle cookies at a recent dinner party, and I pleaded for the recipe. They’re easy to make, but the batter requires overnight refrigeration, so be sure to plan ahead. And since there’s no flour involved, tote these gooey confections to a Passover Seder next week, and you will be a rock star.

Chocolate Sparkle Cookies

1/2 pound bittersweet chocolate (Use chocolate that is 70% cocoa. My favorite is Callebaut.)
3 tablespoons butter, room temperature
2 large eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar, for garnish

1. 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.

2. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form, 5 to 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight.

3. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

4. 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.

5. 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.

Yields about 36 cookies

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