Thomas Haas' chocolate sparkle cookies

There's no such thing as too many of these chocolatey cookies

You may not be able to bake like a pro all the time, but you can make these chocolatey cookies like celebrated chocolatier Thomas Haas with this recipe. Perfect for those who can't make it to Vancouver right away.

½ lb bittersweet chocolate, Haas recommends Valrhona
3 tbsp butter, room temperature
2 eggs
1/3 cup granulated sugar, plus more for rolling
1 tbsp honey, Haas recommends blackberry
2 tsp cocoa powder
1/4 tsp salt
powdered icing sugar, as garnish
¾ cup ground almonds

Melt chocolate on top of a double boiler, over simmering water. Remove from heat. Cut butter into small pieces and mix into heated chocolate until melted.

Beat eggs, gradually adding the sugar and honey until light and the mixture falls into thick, smooth ribbons, about 10 minutes. Fold into the chocolate mixture. 

Add cocoa powder and salt to the ground almonds and mix. Gently add to the chocolate mixture. Cover and refrigerate overnight.

When ready to bake, preheat oven to 325 F.

Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into 1" balls. Working quickly, roll the balls in granulated sugar and place on baking sheet 2” apart. Bake for 12 minutes, until the centres are moist but not wet. Cool slightly before dusting with powdered icing sugar.

36 cookies