Anyone from Vancouver familiar with this cookie? Per the web, it was reviewed as the best cookie in the world -- but could be biased since this was from a Vancouver newspaper.
There seem to be slight variations in the recipes I've seen posted -- you can purchase the fixings from Hass for $72 for 36 cookies -- cough cough.
Anyway per the description, it's got a truffley texture -- This is one variation I've seen -- another doesn't have the honey. Per all the reviews, the quality of the chocolate is make or break.
Thomas Haas Chocolate Sparkle Cookies
1/2 lb bittersweet chocolate (TH recommends Valrohna if you can find it)
3 T butter, room temp
1 T honey
1/3 c sugar, plus more for rolling
3/4 c ground almonds
2 tsp cocoa powder
pinch of salt
powdered sugar for garnish
Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs with mixer, gradually adding the sugar and honey until light & the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds & mix; gently add to the chocoate mixture.
Cover and refrigerate overnight.
Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart. Bake at 325 degrees F for about 12 minutes, until the centres are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar.
Makes 36 cookies.