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Chocolate Holiday Sparklers

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“A rich, cocoa based dough is peppered with glitter-flecked mint white chocolate chips before rolling in a powdered and sanding sugar combination. Using ground tigernuts (chufa) added a hint of (nut free) texture and a wonderfully complex flavour.”
1hr 22mins
24 cookies

Ingredients Nutrition


  1. In a bowl, beat the butter, oil, sugar, egg whites and vanilla until slightly thickened.
  2. Sift in the cocoa, then beat in the flour, nuts, baking powder and salt.
  3. Fold in the chocolate chips.
  4. Cover and chill 1 hour.
  5. Heat oven to 350F and line a baking sheet with parchment paper.
  6. Mix the sugars in a medium shallow bowl and set aside.
  7. Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
  8. Place on the baking sheets, leaving about 1” between each.
  9. Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
  10. Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.

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