Yield: 2 dozen cookies
My all-time favorite cookies. — Editor, PCC Sound Consumer
Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from heat. Cut butter into a few pieces and stir into chocolate until no yellow streaks remain. Set aside.
Beat eggs with an electric mixer, gradually adding sugar until ribbons form, 5 to 10 minutes. Fold in chocolate-butter mixture. Gently add ground nuts. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 325° F. Line a baking sheet with parchment paper.
Scoop dough into 1-inch balls. Roll in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the edges are set and centers are no longer wet, 12 to 15 minutes.
Each cookie: 64 cal, 4g fat (2g sat), 14mg chol, 15mg sodium, 6g carb, 1g fiber, 1g protein
Source: PCC Sound Consumer, December 2012
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