Everything I love about a chocolate cookie is in this recipe. Crisp and sugary on the outside, and soft and fudgy in the center.
So, are you craving for some chocolate cookies then ?
I had these cookies for the first time a couple years ago in a Christmas cookie exchange and I have to say I immediately fell in love! I thought it would be fun to make a batch of these cookies myself. So I sent a quick message to Sally (my cookie exchange partner) if she could share her recipe with me, and within minutes she sent me the link to that recipe. It was a Thomas Haas recipe.
Thomas Haas is one of Canada’s top pastry chef and world famous chocolatier. He sell these cookies online and at his chocolate shop. But if you want to try making these cookies at home, this recipe works beautifully. Thomas haas shared the recipe with the L.A. Times and It was subsequently reprinted in Vancouver sun with a little variation.
These flour less chocolate cookies are really easy to make and they only require a few ingredients. And if you love a rich melt in your mouth dark chocolate experience you must make these cookies soon. It would be a great addition to your Holiday cookie trays. I have already made them quite a few times and they are always a big hit. Seriously, people get crazy over them. I have noticed if you make them in 1″ balls they look exactly like truffles. But if you use your hands to roll 1″ balls, it gets messy as the chocolate starts to melt and you have to work really quickly. I prefer to use a cookie scoop . The dough is sticky so you need to spray the scoop with a nonstick cooking spray before you begin scooping otherwise you’ll end up using your finger in the process of dropping the dough onto parchment paper.
These cookies are definitely best enjoyed warm, but keep well in an airtight container for several days.
They are delicate, slightly crackled, thick, fudgy and chocolicious!
What more could you ask for ?
A keeper in my opinion!
Delicate, slightly crackled, thick, fudgy and chocolicious!
Ingredients
- 1/2 pound dark chocolate (TH recommends Valrohna if you can find it but I used callebaut)
- 3 tablespoons butter, at room temperature
- 2 eggs
- 1/3 cup granulated sugar, plus more for rolling
- 3/4 cup almond meal (the texture will be more soft if you use ground almonds)
Instructions
- Melt chocolate in a medium heatproof bowl over pan of barely-simmering water , stirring once or twice , until smooth , remove from heat .
- Cut the butter into a few pieces; mix into the chocolate until melted.
- Beat eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the almond meal. Cover; refrigerate overnight.
- Preheat 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 (Timing will vary if you've made your cookies smaller). .
Notes
The original recipe said to dust the cookies with powdered sugar after baking but I just love the sparkle that granulated sugar give to the cookies.
This post is linked to Tasty Tuesdays.
Blackswan
OMG, these cookies are a beauty, Balvinder! Won’t you send some over, dear? Hahaha! xoxo
Charlotte Moore
Do you think a non dairy better would work? I cook things for someone that is GF,DF. She loves chocolate.
Balvinder
I haven’t tried them dairy free but I’m sure they could be done with coconut butter. If I try them dairy free I will update my post and let you know.
Sherry
I am looking for egg free chocolate cookies. Do you think this recipe would work with just butter or by adding egg replacer?
Balvinder
Hi Sherry, I have not tried these cookies egg free but from my previous experience I can say you can easily skip eggs. Use butter and milk to bind the dough, add a pinch of soda and baking powder as well. It will make the cookies lighter.
Let me know if you try.
Monica
Goodness! This is the kind of cookie we welcome at our house any day, any time of year! Looks totally decadent and a perfect chocolate ‘hit’! I love that you use almond meal…it is so moist and fudgy. PS – I like the sparkle, too. Nice change from the powdered sugar we usually use.
Shubha
Balvinder, these cookies looks so good.. Wish could get to sample a few.. Bookmarked it:)
Anupama
Wow these cookies look divine! bookmarked it !
Anupama
i’m loving the new look on the blog too. So clean, elegant and bright.
Norma Chang
I used to make a similar cookie but rolled the balls in powered sugar next time I will try rolling them in granulated sugar.
Malti Sharma
Wow! THESE are actually my favorite cookies! Someone at work always bring them around Christmas and we, at the office, call them “crack cookies” 🙂 because they are so addictive! So glad that I finally have the recipe!
kushi
Cookies look so perfect and amazingly delicious. I want to grab one right now 🙂
Katerina
These cookies have my name written all over them!
Jayashree
Nice one, Balvinder..lovely cookies
Barbara
Yum! Love the texture too.
Abbe @ This is How I Cook
I’m putting these on my Passover menu! They are glorious and I’m so glad you shared them. I know they will be a hit!
Angie@Angie's Recipes
These chocolate cookies turned out really great!
Juliana
Oh Balvinder…I am totally making these cookies, as I recently discovered baking with almond flour…these look great…thanks for sharing the recipe…
Have a great weekend 🙂
ZazaCook
These cookies are beautiful and look so good!
Kathy @ Beyond the Chicken Coop
My mom used to make cookies similar to these! They are super yummy!