When it comes to the pursuit of the best cookie recipe, Kate Zuckerman's Chocolate Almond Cracks from the beloved restaurant Chantarelle may just take the prize. Eating the cookies made me feel like a guest in the Willy Wonka Chocolate Factory. Filled with a moist inside and crispy outside the cookies are outstanding. 

The cookies are made by grinding 1 cup of almonds into a fine powder. Next, you melt 7 oz of bittersweet chocolate with 4 tablespoons of butter in a bain-marie. Once melted, remove the chocolate from the stove and cream sugar and eggs in a stand mixer. 

Moving on, the melted chocolate is then added to the egg mixture and the dry ingredients are folded in to create the cookie dough. The cookie dough refrigerates for 2 hours (or up to 2 days). 

To bake the cookies, you roll them in 1" rounds and dip the cookies in granulated sugar and then slightly dust the cookies with a 1/2 cup of powdered sugar. The powdered sugar helps give the cookie its cracked white appearance. 

Bake the cookies for 11 - 14 minutes at 350 degrees and then let the cookies cool. 

When you do this recipe consider doubling it - the cookies are heavenly and will be eaten in a flash!