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Best Recipes, Desserts

Chocolate sparkle cookies

Chocolate sparkle cookies
Anne Cusack / Los Angeles Times

Most people traveling to foreign cities fall in love with something like a museum, a restaurant, a local resident who sweeps them unsuspectingly off their feet. I fell in love with a cookie. It was a few months ago in ... Read more

Total time: 1 hour, plus 8 hours chilling | Makes about 36 cookies
  • 1/2 pound semisweet chocolate
  • 3 tablespoons butter, room temperature
  • 2 eggs
  • 1/3 cup sugar, plus more for rolling
  • 3/4 cup ground almonds
  • Powdered sugar, for garnish

Step 1Melt 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.

Step 2Beat 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.

Step 3Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

Step 4Use 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.

Step 5Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar.


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