August 5, 2004
Invented by pastry chef Thomas Haas, these cookies were recently proclaimed by the Vancouver Sun as the ‘best cookie in the world.' They have an incredibly intense chocolate flavour and a very soft texture. Haas describes it as a baked truffle.
The recipe for these cookies can be found here. For best results use a chocolate with a cocoa content of at least 70%. I'm bias towards Valrhona Guanaja, but Callebaut, Scheffen Berger, and Lindt Excellence among others should work just as well.