Chocolate Sparkle Cookies Recipe - Cooking Index
Chocolate Sparkle Cookies Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Semisweet chocolate |
| 3 tablespoons | 45ml | Butter - room temperature |
| 2 | Eggs | |
| 1/3 cup | 65g / 2.3oz | Sugar - plus |
| More for rolling | ||
| 3/4 cup | 109g / 3.8oz | Ground almonds |
| Powdered sugar - for garnish |
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.
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight.
Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
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.
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.
This recipe yields about 36 cookies.
Each serving: 64 calories; 15 mg. sodium; 14 mg. cholesterol; 4 grams fat; 2 grams saturated fat; 6 grams carbohydrates; 1 gram protein; 0.62 gram fiber.
Source:
The Los Angeles Times, 12-04-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.