Chocolate Sparkle Cookies

Chocolate Sparkle Cookies

These are Thomas Haas’s chocolate sparkle cookies, you can buy these directly from his store or places like gourmet warehouse in packs of 6, they are sold frozen so you can bake them at home. This recipe was published in the Vancouver sun a few years ago and proclaimed the ‘worlds greatest chocolate cookie’ and I assure you it will not disappoint. A great part of this dessert is that it is gluten free, and since my dad is allergic to wheat, it is always nice to have a gluten free dessert that everyone can enjoy.

Served just like this in the summer months, with Marios Gelato vanilla bean ice cream (the BEST vanilla ice cream you can buy IMHO) and fresh raspberries is our favorite way to serve these simple cookies as a dessert.


  • 1/2 lb bittersweet chocolate (we used semi sweet callebeaut) / chocolate semi amargo.
  • 3 tbsp butter (at room temperature) / cucharas de matequilla (a temperatura ambiente)
  • 2 eggs / huevos
  • 1 tbsp honey / cucharilla de miel
  • 1/3 cup sugar / tazas de azúcar
  • 3/4 cup ground almonds / tazas de almendras molidas
  • 2 tsp cocoa powder / cucharilla de cocoa
  • pinch of salt / pizca de sal


  • Melt the chocolate on a double boiler (or a stainless steel bowl sitting over a saucepan of simmering water) / Derretir el chocolate en baño maría (esto es para no quemar el chocolate)
  • Remove from the heat and add the room temperature butter in small pieces and mix into the chocolate / Sacar del fuego y agregar la matequilla cortada en pedazos, mezclar hasta que la matequilla esté derretida
  • Beat eggs in a mixer or with a whisk and add the sugar and honey gradually until the mixture lightens in color and texture and falls in thick smooth ribbons – this takes a bit of time – about 10 minutes by hand or 5 minutes in the electric mixer) / Batir lo huevos y agregar poco a poco la miel y la azúcar hasta que cambien de color más claro y la textura sea suave, esto toma unos 10 minutos si lo haces a mano y 5 minutos si lo haces con la batidora.

  • Fold the egg mixture into the melted chocolate / Agregar gentilmente los huevos al chocolate
  • Mix the cocoa powder with the ground almonds fold into the melted chocolate and egg mix / Mezclar la cocoa con las almendras molidas y agregar a la mezcla del chocolate

  • Line a bowl with plastic wrap and pour the batter into the bowl, cover, and refrigerate overnight. / Poner la mezcla en un recipiente, cubrir y regrigerar durante la noche.
  • Uncover bowl and lift chocolate out of the bowl and onto a cutting board. Divide into approximately 36 pieces. These pieces may seem very small but they do spread out quite a bit and are incredibly rich so a couple small cookies is all you need for a serving / Poner la mezcla sobre una tabla de cortar y dividirla en 36 piezas , hay que tener en cuenta de que la masa crecerá en el horno.

  • After dividing the mixture into pieces, roll each one in the palms of your hands into balls. Wash your hands with cold water before starting as the heat of your hands will quickly begin to melt the chocolate. I usually rinse my hands in cold water to wash my hands clean and in cold water every 7 pieces or so, otherwise the chocolate begins to melt too fast. / Transforma cada pieza dividida en bolitas pero antes lávate las manos con agua fria, ya que puedes derretir el chocolate por el calor de tus manos. Usulamente yo me lavo las manos cada 7 galletas.
  • After forming the little balls, roll them in white sugar (this is what makes them ‘sparkle‘) then you can bake them or freeze them in a container. I’m not really sure how long they will keep in the freezer, as we’ve always ended up baking them (or eating the truffles frozen straight from the freezer) within at least a couple of weeks. / Después de formar las bolitas, envolverlas con azúcar y se puede hornear o poner en un contenedor y colocarlos al congelador.

  • When ready to serve, preheat your oven to 325 and place as many cookies as you would like on a baking sheet covered in parchment, and bake for approximately 10 minutes, or until small cracks start to form all over the cookies. / Para sevir tienes que calentar el horno a 325 y pon las galletas sobre papel para hornear, dejar las galletas por 10 minutos en el horno o hasta que pequeñas grietas comienzen a formarse sobre las galletas.
  • Let cool a few minutes before removing from the parchment and serve warm with ice cream and berries. / Dejar enfriar por algunos minutos antes de sacarlos del papel para hornear, servir con helado y con fresas, frambuesas o moras.