Totoro Soot Sprite Chocolate Sparkle Cookies Recipe
Guys, I found an honest-to-god dust bunny the other day. And, instead of being grossed out, like I’m sure most regular people would be, I was delighted. It was so round and cute! It wasn’t actually made of dust, it was more of a hair ball that came out of our dryer then got covered in dust. I saved it to show Mike, but he didn’t think it was cute like I did…I guess it was more of sign that we should do a better job vacuuming?!
Anyway, it totally reminded me of the soot sprites, or Susuwatari, in Totoro. I think it’s due to the magic of Studio Ghibli that I’m not at all freaked out by soot sprites. I mean, they’re essentially little black fuzzy balls with eyes. And they move! Hmm, if I think about too much, I think I will get freaked out so let’s just move on and talk about these chocolate cookies instead.
They’re called chocolate sparkle cookies and they’re basically chocolate, butter, eggs, ground almonds and sugar. They come together into a sort of chocolate truffle-like cookie with a crisp-chewy exterior that gives way to a rich chocolatey interior. They’re incredibly good and gluten-free to boot. I’d say the most troubling part of this recipe is waiting for the dough to chill overnight. But, you need to let it chill otherwise you won’t have cookies, you’ll have a sheet of chocolate – I’m speaking from experience.
I popped some candy eyes on these guys and called them soot sprites and they made me happy. I have a pile of them waiting for me and Mike to snack on while we watch a scary movie. Or maybe we’ll just watch Totoro!
Chocolate Sparkle Cookies Recipe
makes about 18 cookies
- 1/4 pound semisweet chocolate, chopped
- 1.5 tablespoons butter, room temperature
- 1 egg
- 2 tablespoons plus 2 teaspoons sugar, plus extra for rolling
- 6 tablespoons ground almonds
Over a double boiler, melt the chocolate, stirring until smooth. Remove from the heat and stir in the butter, until melted. Set aside.
Using an electric mixer (or hand mixer) whisk the egg until light and foamy. Pour the sugar in a slow stream and continue to whisk on high until the mixture is very pale, fluffy, and triples in volume, about 5 minutes. When you lift the whisk, the eggs should fall down in a ribbon pattern that sits on the surface of the eggs before sinking.
Take a bit of the egg mixture and mix it into the chocolate. Add the egg-chocolate mixture to the remaining eggs and fold in. Gently fold in the ground almonds. Cover and refrigerate overnight.
The next day (or the day that you’re baking), heat the oven to 325°F. Line a baking sheet with parchment paper. Scoop the cookie dough and form into 1 inch balls. Roll in sugar, placing on the baking sheet at least 2 inches apart. Very lightly flatten.
Bake until the edges are set and the centers are done, but still moist, about 9-12 minutes. Let cool and enjoy!
To make into soot sprites, push the candy eyeballs in right after they come out of the oven and are still soft. I made some where I put the eyeballs in the oven while they were baking and let me say, those were way more scary than cute >_<