Best 3 Thomas Haas Sparkle Cookies Recipes
Searching for a delightful and sparkly treat? Look no further than Thomas Haas Sparkle Cookies! These delectable cookies are adorned with shimmering sugar crystals that give them a captivating sparkle. Originating from the renowned Thomas Haas culinary line, these cookies have become a beloved favorite among cookie enthusiasts. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating these magical cookies, providing tips, tricks, and the best recipe to ensure success. Get ready to indulge in a sparkling journey of taste and texture as we delve into the world of Thomas Haas Sparkle Cookies!
Here are our top 3 tried and tested recipes!
THOMAS HAAS SPARKLE COOKIE RECIPE - (4/5)
Provided by gmasusan
Number Of Ingredients 9
Steps:
- Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs, gradually adding the sugar and honey until light and the mixture falls into thick, smooth ribbons (about 10 min). Fold into the chocolate mixture. Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls into granulated sugar. Place on the Baking sheet 2″ apart. Bake at 325 for 12 minutes, until the centres are moist, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes about 36 cookies.
CHOCOLATE SPARKLE COOKIES
This recipe is from the executive pastry chef, Thomas Haas, of the Senses Bakery in Vancouver. The Vancouver Sun proclaimed it "the best cookie in the world." I just baked it this morning and had it with my morning coffee...it's like heaven...tastes like a baked truffle! Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
- Remove from the 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 (about 4 minutes on medium-high).
- Fold in the chocolate-butter mixture.
- Gently add the ground almonds.
- Cover and refrigerate overnight.
- Heat the oven to 325 degrees.
- Line a baking sheet with parchment paper.
- Use a cookie scoop to form 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 center of the cookies is no longer wet, 9 to 12 minutes.
- When slightly cool, lightly dust the cookies with powdered sugar.
Nutrition Facts : Calories 62.7, Fat 5.5, SaturatedFat 2.8, Cholesterol 14.3, Sodium 12.2, Carbohydrate 4.1, Fiber 1.3, Sugar 2, Protein 1.6
THOMAS HAAS SPARKLE COOKIES
Number Of Ingredients 9
Steps:
- Melt chocolate on top of a double boiler, over (but not in contact with) simmering water. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted. Beat eggs, gradually adding the sugar and honey until light and the mixture falls into thick, smooth ribbons (about 10 min). Fold into the chocolate mixture. Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture. Cover and refrigerate overnight. Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls into granulated sugar. Place on the Baking sheet 2″ apart. Bake at 325 for 12 minutes, until the centres are moist, but not wet. Cool slightly. Dust lightly with powdered icing sugar. Makes about 36 cookies. Note: You may find this recipe has cocoa and honey added that were not included in the original recipe. Thomas Haas tweaked the recipe between the LA Times version and Vancouver Sun printed version.
Tips:
- Chill the dough: Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie scoop: A cookie scoop will help you create evenly sized cookies that will bake evenly.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Bake the cookies until the edges are just starting to brown: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are starting to brown and the centers are still slightly soft.
- Let the cookies cool completely before storing them: Allowing the cookies to cool completely before storing them will help them keep their shape and prevent them from becoming too soft.
Conclusion:
Thomas Haas Sparkle Cookies are a delicious and festive treat that are perfect for any occasion. With their simple ingredients and easy-to-follow instructions, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give Thomas Haas Sparkle Cookies a try!
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