- Yields: 2 dozen cookies
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free
- Each cookie
- 64 cal
- 4g fat (2g sat)
- 14mg chol
- 15mg sodium
- 6g carb
- 1g fiber
- 1g protein
Ingredients
- 1/2 pound bittersweet or semisweet chocolate
- 3 tablespoons butter, at room temperature
- 2 eggs
- 1/3 cup granulated sugar, plus more for rolling
- 3/4 cup finely ground hazelnuts or almonds (almond flour works well)
Directions
Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut butter into a few pieces and stir into chocolate until no yellow streaks remain. Set aside.
Beat eggs with an electric mixer, gradually adding sugar until ribbons form, 5 to 10 minutes. Fold in chocolate-butter mixture. Gently add finely ground nuts. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 325° F. Line a baking sheet with parchment paper.
Scoop dough into 1 tablespoon balls. Roll in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the edges are set and centers are no longer wet, 12 to 15 minutes.
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