Canadian Chocolate Sparkle Cookies
½ pound semisweet or bittersweet chocolate chips
3 tablespoons unsalted butter, room temperature
⅓ cup granulated sugar, plus more for rolling
¾ cup ground almonds
1 teaspoon cocoa powder
Confectioners' sugar, optional
Melt chocolate in top of double boiler set over, but not touching, simmering water. Remove from heat. Cut butter, a few pieces at a time, and mix into chocolate until melted.
Beat eggs with electric mixer, gradually adding sugar until ribbons form. Fold the egg mixture into the chocolate-butter mixture and gently add ground almonds and cocoa powder. (Mixture will be very runny.) Cover and refrigerate overnight or for 24 hours.
Heat oven to 325 degrees. Line baking sheet with parchment paper.
Use cookie scoop to form the dough into
1-inch balls. Roll the balls in granulated sugar, place on baking sheet about 2 inches apart and immediately place in oven. Bake until the centers are no longer wet, 9 to 12 minutes. Remove from oven, and when cookies are slightly cool, dust with confectioners' sugar if you'd like.
Times testing notes: We wondered what made these cookies Canadian, and an Internet search turned up the answer. They are a signature cookie of pastry chef Thomas Haas of Vancouver, British Columbia. Besides being showstoppers, they are also gluten free.
Yield: 3 dozen.
Freezeworthy: Yes, with reservations. These cookies melt in your mouth when fresh, but after freezing they became more chewy than we liked.
Submitted by Joyce St. Clair, St. Petersburg