Chocolate Sparkle Cookies
Indulge in the decadence of Chocolate Sparkle Cookies, a delightful treat that brings together the richness of dark chocolate with a dazzling, sugary coating for a truly eye-catching finish. These gluten-free cookies are made with almond flour for a tender, melt-in-your-mouth texture, while a dash of sea salt enhances the deep cocoa flavor. The dough is chilled for easy handling, then rolled in sparkling sugar to create their signature festive look. Perfectly balanced with a soft center and slightly crisp edges, these cookies are ideal for holiday gatherings, gifting, or satisfying any chocolate craving. Ready in just over 30 minutes (plus cooling time), this simple yet striking recipe ensures a batch of 24 irresistible cookies that are guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 3 tablespoons Unsalted butter
- 100 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 75 grams Almond flour
- 2 tablespoons Cocoa powder (unsweetened)
- 0.25 teaspoon Sea salt
- 0.5 teaspoon Baking powder
- 50 grams Coarse or sparkling sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water (or in the microwave in short increments), stirring until smooth. Set aside to cool slightly.
In a medium mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until light and creamy, about 1-2 minutes.
Slowly stir the melted chocolate mixture into the egg mixture until fully combined.
In a separate bowl, sift together the almond flour, cocoa powder, sea salt, and baking powder.
Gradually add the dry ingredients to the wet chocolate mixture and fold until a soft, sticky dough forms.
Chill the dough in the refrigerator for at least 1 hour to firm up and make it easier to handle.
Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls.
Roll each ball in the coarse or sparkling sugar, ensuring they are thoroughly coated.
Place the sugar-coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are just set around the edges but still slightly soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 201.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 386 mg | 30% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
