Sparkly Chocolate Cookies Draft

How I make it

1. Bring a little water to a boil in a small pot. Set a heatproof bowl on top, break the chocolate into it and melt over the steam. Set aside to cool slightly.

2. In a stand mixer, beat the eggs with the 1/2 cup sugar until thick and pale.

3. Mix in the honey, then the melted butter, then the almond flour, cocoa and salt.

4. Add the melted chocolate and mix.

5. Cover the bowl with plastic wrap and chill for a few hours, until firm enough to roll into logs.

6. Preheat the oven to 350°F (175°C).

7. Shape the dough into logs 1½-2 inches (4-5 cm) across and roll them in the sugar until coated all over.

8. Slice each log ½ inch (1-1.5 cm) thick and dip each slice in sugar to coat on all sides.

9. Arrange on a baking sheet lined with parchment paper, a little apart, and bake for 10 minutes or until they start to crack.

10. Let cool, then transfer to a jar.

What I've learned

• They barely spread in the oven, so I set them close together.
• I don't overbake them, so they don't dry out. They come out crisp outside and soft and fudgy inside.