Recipe Tuesday

My mom, who is a kick ass little cheffette, recently found this cookie recipe. She has a real knack for reading recipes and knowing what will be good. She very rarely makes something that is not totally rave-able. We are one lucky family.

I have to share this new cookie recipe that she found as it is one mutha of a yummy cookie. The first thing I love about these cookies is that they totally surprise you. They look like they will be very crunchy, or even hard but instead they are delightfully light and fluffy. Secondly, they taste exactly like a brownie. An admirable quality in all baked goods.

I do have to give credit where it is due as this recipe was in a top ten selection out of 350 sent to The LA Times. It is also from a Vancouver establishment called Senses Bakery. I will be going there shortly to sample more of their fare. Oh yeah…


Chocolate Sparkle Cookies

½ pound bittersweet chocolate
(My mom uses ¼ pound of bittersweet and ¼ pound semisweet and it works fine. All semi-sweet makes for a flatter cookie. Still tastes great.)
3 tablespoons butter, room temperature
2 eggs
1 tablespoon honey
1/3 cup sugar, plus more for rolling
¾ cup ground almonds
2 tablespoons cocoa powder
Pinch of salt
Powdered sugar for garnish

Melt the chocolate on top of a double boiler, over (but not in contact with) simmering water. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted.

Beat eggs with electric 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 an ice cream scoop to form the dough into 1-inch balls. (My mom just uses her hands to roll the balls.) Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart.

Back at 325 F for 12 minutes, until the centres are moist, but not wet. Cool slightly. Dust lightly with powdered icing sugar.

Makes about 36 cookies.

Yes, you do need things like parchment paper to line to cookie sheet as well as expensive chocolate since the good stuff tastes better. I love parchment paper, as you never have to grease a sheet again. Splurge and you will see. You also have to have patience, as the dough really needs to sit in the fridge overnight. But they are well worth it. Very gourmet. Good enough for a fancy dinner party. Even better for everyday.