Thomas Haas Sparkle Cookie Recipe 45

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THOMAS HAAS SPARKLE COOKIE RECIPE - (4/5)



Thomas Haas Sparkle Cookie Recipe - (4/5) image

Provided by gmasusan

Number Of Ingredients 9

1/2 lb bittersweet chocolate (Haas recommends Valrohna if possible)
3 tbsp butter, room temperature
2 eggs
1 tbsp honey (Haas recommends Blackberry)
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
2 tsp cocoa powder
pinch of salt
powdered icing sugar, for garnish

Steps:

  • Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs, gradually adding the sugar and honey until light and the mixture falls into thick, smooth ribbons (about 10 min). Fold into the chocolate mixture. Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls into granulated sugar. Place on the Baking sheet 2″ apart. Bake at 325 for 12 minutes, until the centres are moist, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes about 36 cookies.

CHOCOLATE SPARKLE COOKIES



Chocolate Sparkle Cookies image

This recipe is from the executive pastry chef, Thomas Haas, of the Senses Bakery in Vancouver. The Vancouver Sun proclaimed it "the best cookie in the world." I just baked it this morning and had it with my morning coffee...it's like heaven...tastes like a baked truffle! Cooking time is chilling time.

Provided by Grace Lynn

Categories     Dessert

Time 9h

Yield 36 cookies

Number Of Ingredients 6

1/2 lb semisweet chocolate or 1/2 lb bittersweet chocolate (I used Valrhona 70% cocoa)
3 tablespoons butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds or 3/4 cup almond meal
powdered sugar, for garnish

Steps:

  • 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 (about 4 minutes on medium-high).
  • 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.

Nutrition Facts : Calories 62.7, Fat 5.5, SaturatedFat 2.8, Cholesterol 14.3, Sodium 12.2, Carbohydrate 4.1, Fiber 1.3, Sugar 2, Protein 1.6

THOMAS HAAS SPARKLE COOKIES



THOMAS HAAS SPARKLE COOKIES image

Number Of Ingredients 9

1/2 lb bittersweet chocolate (Haas recommends Valrohna if possible)
3 tbsp butter, room temperature
2 eggs
1 tbsp honey (Haas recommends Blackberry)
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
2 tsp cocoa powder
pinch of salt
powdered icing sugar, for garnish

Steps:

  • Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs, gradually adding the sugar and honey until light and the mixture falls into thick, smooth ribbons (about 10 min). Fold into the chocolate mixture. Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls into granulated sugar. Place on the Baking sheet 2″ apart. Bake at 325 for 12 minutes, until the centres are moist, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes about 36 cookies. Note: You may find this recipe has cocoa and honey added that were not included in the original recipe. Thomas Haas tweaked the recipe between the LA Times version and Vancouver Sun printed version.

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