Our 1st Annual Cookie Bake-Off was a whole bunch of fun, and we’re already looking forward to the 2nd annual…. All of our entries were delicious, but of course this was a contest, and there had to be winners.  Sadly we don’t have a picture of the People’s Choice Award winner (as decided by a vote of everyone in attendance), the simply perfect Beacon Blue Chip chocolate chip cookies. The winner for best appearance was never in doubt… The Texas-sized Recycled Peep cookies took it easily.

And the Overall Best prize went to the rich and decadent Chocolate Sparkle Cookies (center in the picture below) that made the trip all the way up from Brooklyn to take home the prize!

And we have the recipe for you right here–enjoy!

Chocolate Sparkle Cookies
(originally from Senses Bakery in Vancouver)
*The dough needs to be chilled overnight, so plan ahead.
*Be sure to beat the egg-sugar mixture to ‘ribbon’ stage and to chill the dough thoroughly.

  • 1/2 pound bittersweet chocolate (this is one box with 8 cubes)
  • 3 tablespoons butter, room temperature 
  • 2 eggs 
  • 1 tablespoon honey 
  • 1/3 cup sugar, plus more for rolling 
  • 3/4 cup ground almonds (optional) 
  • 2 teaspoons cocoa powder 
  • Pinch of salt 
  • Powdered sugar, for garnish
  1. Melt the chocolate on top of a double boiler, over simmering water.  Remove from heat.  Cut butter into small pieces and mix into the heated chocolate until melted. 
  2. Beat eggs with electric mixer, gradually adding the sugar and honey until light and the mixture falls in a thick, smooth ribbon from the beaters (about 10-15 minutes, could be even longer). Fold into the chocolate-butter mixture. 
  3. Mix the cocoa powder and salt (and the ground almonds, if using); gently add to the chocolate mixture.  Cover and refrigerate overnight. 
  4. Preheat oven to 325 F. 
  5. Line a baking sheet with parchment paper.  Use a cookie scoop (or a spoon and your hands) to form the dough into 1-inch balls.  Working quickly, roll the balls in granulated sugar.  Place on the baking sheet about 2 inches apart. 
  6. Bake at 325 F for 12 minutes, until the centers are moist, but not wet.  Cool on the cookie sheet a few minutes and then move cookies to a wire rack. Makes about 36 cookies.