Chocolate Sparkle Cookies

My husband, Mike, is ALWAYS working (day and night) on his computer, and one night he came up to me around 9 PM, and said that he found a recipe that was on his computer, and that I might want to make it.  After I read the recipe and it sounded good and I put it aside and thought that I would make it when I had the time.  You see, I made cookies for Mike to bring into work every week, and I put it aside and forgot about it.  It wasn’t until recently, that I found the recipe for Chocolate Sparkle Cookies that I thought it was gone for good, because I couldn’t fine it.

Chocolate Sparkle Cookies Recipe

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 Chocolate Sparkle Cookies

½ lb. bittersweet chocolate

3 Tbsp. butter, room temp.

2 eggs

1 Tbsp. honey

1/3 cup sugar, plus more for rolling

¾ cup ground almonds

2 tsp. cocoa powder

Pinch of salt

Powdered sugar for garnish

Preheat oven to 325F.   Melt chocolate on top of double boiler, over (but not in contact with) simmering water.  Cut butter into small pieces and mix into heated chocolate until melted.

Beat eggs with 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.   Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture.

Cover and refrigerate overnight.

Line a 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 granulated sugar.

Place on the baking sheet about 2 inches apart.  Bake at 325F. for about 12 minutes, until the centers are moist, but not wet.  Cool slightly.  Dust lightly with powdered icing sugar.   Makes 36 cookies

 

(Recipe for the Chocolate Sparkle Cookies, was found on the eG Forums in 2010)

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