Chocolate Sparkle Cookies
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Cook time: 
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Serves: 3 dozen
This recipe came from Thomas Haas and was printed in one of the local newspapers many years ago. The main flavour here is the chocolate, so choosing a good quality chocolate will make all the difference in the end product.
  • ½ pound bittersweet chocolate, chopped (I used a good quality 85%)
  • 3 Tbsp butter, softened
  • 2 eggs
  • 1 Tbsp honey
  • ⅓ cup granulated sugar, plus more for rolling
  • ¾ cup ground almonds
  • 2 tsp cocoa powder
  • Pinch of salt
  • Icing sugar for garnish (optional)
  1. Gently melt the chocolate in the top of a double boiler. Cut butter into small pieces and mix into the heated chocolate until melted.
  2. Beat the eggs with an electric mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (7 - 10 minutes). Fold into the chocolate-butter mixture.
  3. Add the cocoa powder and salt to the ground almonds and mix, gently add to the chocolate mixture. Cover and refrigerate over-night or until quite firm (4 - 5 hours).
  4. Line a baking sheet with parchment paper. Form dough into 1-inch balls. Working quickly, roll the ball in granulated sugar. Place on a baking sheet about 2 inches apart.
  5. Bake at 325F for about 12 minutes, the centres should still be moist but not wet. Cool slightly. Dust lightly with icing sugar if you like.
Recipe by The Bounty Hunter at