Crunchy Chocolate Pearls Cookies

Crunchy Chocolate Pearls Cookies

If these crunchy chocolate pearls could talk, they would tell this cookie, “Hey, so nice to see you. I’ve been hoping to bump into you for a long time.”

And the cookie would answer, I know. I was thinking the same thing.”

I don’t know why we feel like we have to give cookies certain designations or labels. Why do we feel like a sprinkle cookie should be a Christmas cookie, or that an Easter cookie should have pastel icing?

Cookies should be something you can bake and eat any time of the year. You should be able to eat them any time of the day, including breakfast.

This is a perfect cookie to add to any cookie jar, and it will make a lot of tummies very happy.

We really don’t need a holiday or special occasion to have a cookie or two.

Why should anyone have to wait for a festivities or once-a-year holidays to enjoy a beautiful cookie?

But, if you are into traditions, then let’s make a new special holiday every time you bake a cookie. We can call it: Cookie Day.



Crunchy Chocolate Pearls Cookies



Crunchy Chocolate Pearls Cookies


  • 1½ cups all purpose flour, plus more as needed
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, softened
  • ¾ cup sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • Zest of ½ orange
  • 1 egg white, lightly beaten
  • 1 cup crunchy chocolate pearls


You’ll also need 2 baking sheets lined with parchment paper

Combine flour, baking powder, and salt in a bowl and set aside.

Beat butter and sugar on medium-high speed with an electric mixer until blended, about 2 minutes. Add vanilla, egg, and orange zest, and beat until smooth; add flour mixture and continue to beat until just combined.

Using 2 tablespoons, portion and shape mixture into 1″ balls; place balls 2″ apart on parchment paper-lined baking sheet. Then press onto the baking sheet using a 1/4 measuring cup.  Make sure to flour the bottom of the cup to avoid the cup from sticking to the cookie.  Your cookies should look like flat disks.  Chill for 30.

Place crunchy chocolate pearls on a shallow plate and set aside.  With pastry brush, lightly brush tops of cookie disks with egg white and apply the crunchy chocolate pearls pressing down gently.

Bake at 375° F for 10 minutes or until set and lightly browned on the bottom. Let cool completely before serving.

Makes about 2 dozen


Adapted from Saveur Magazine, Nov. 2011