Yield: 3 dozen cookies
My all-time favorite cookies. — Editor, PCC Sound Consumer
- 1/2 pound bittersweet or semisweet chocolate Add to list
- 3 tablespoons butter, room temperature Add to list
- 2 eggs Add to list
- 1/3 cup granulated sugar, plus more for rolling Add to list
- 3/4 cup ground hazelnuts or almonds (Bob's Red Mill almond flour works well) Add to list
- Powdered sugar, for garnish (optional) Add to list
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from heat. Cut the butter into a few pieces and mix into the chocolate until melted.
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form, 5 to 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground nuts. Cover and refrigerate overnight.
Preheat oven to 325° F. Line a baking sheet with parchment paper.
Scoop 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 centers of the cookies are no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar (optional).
Each cookie: 64 cal, 4g fat (2g sat), 14mg chol, 15mg sodium, 6g carb, 1g fiber, 1g protein
Source: PCC Sound Consumer, December 2012
Learn more about our recipes. View guidelines »