These delicious “white and black” cookies have a soft, brownie like center and a crisp sugar coated crust. The chocolate cookies are rolled into two types of sugar before baking, and as they bake they crack open creating a really interesting cracked appearance. It really pays to use a top quality chocolate for these cookies. I used 70 percent dark chocolate in mine. These cookies are best eaten within a day or two of baking (if they last that long!), but do freeze well.
Deborah Mele 2011
- 1 Cup Almonds
- 2 Eggs
- 1/3 Cup Granulated Sugar
- 2 Cups Chopped Good Quality Bittersweet Chocolate
- 2 Tablespoons Unsalted Butter
- 1/2 Cup Flour
- 1 Teaspoon Baking Powder
- 1 1/2 Cups Granulated Sugar For Coating
- 1 1/2 Cups Powdered Sugar For Coating
- Preheat oven to 325 degrees F.
- Toast the almonds in the oven until light golden brown, and once cool, grind finely and set aside.
- Set a stainless steel bowl over a double boiler, and melt the chocolate and butter together, stirring frequently.
- Once completely melted, remove from the heat.
- In a separate bowl, combine the eggs and sugar.
- Beat on medium speed about 5 minutes, or until the mixture is pale and frothy.
- Slowly pour the chocolate mixture into the eggs mixing well to blend.
- Add the flour, baking powder and almonds to the chocolate and eggs and mix just until a smooth dough is created.
- Refrigerate the dough for two hours.
- Reheat the oven to 325 degrees F.
- Remove the dough from the refrigerator and take small pieces about the size of large olives and roll into a ball.
- Roll each ball first into the granulated sugar, then into the powdered sugar and place on a parchment covered baking sheet.
- Continue to use up all of the dough in the same manner.
- Bake the cookies for about 15 minutes or until they expand and begin to crack.
- Cool to room temperature and serve.