Chocolate Sparkle Cookies – a delicious recipe with semisweet chocolate, butter, eggs, sugar, ground almonds, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
2
Remove from the heat.
3
Cut the butter into a few pieces and mix into the chocolate until melted.
4
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
5
Fold in the chocolate-butter mixture.
6
Gently add the ground almonds.
7
Cover and refrigerate overnight.
8
Heat the oven to 325 degrees.
9
Line a baking sheet with parchment paper.
10
Use a cookie scoop to form the dough into 1-inch balls.
11
Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
12
Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
13
When slightly cool, lightly dust the cookies with powdered sugar.
676
kcal
Calories
44
g
Fat
57
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Chocolate Sparkle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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