This is the only recipe I have found from the Bakery so far.

THOMAS HAAS CHOCOLATE SPARKLE COOKIES
Source: Thomas Haas to LA Times
Makes 36 cookies

1/2 lb bittersweet chocolate (Thomas Haas recommends Valrohna if you can find it)
3 Tbsp butter, room temp
2 eggs
1 Tbsp honey
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
2 tsp unsweetened cocoa powder
pinch of salt
powdered sugar for garnish

Melt chocolate on top of a double boiler, over (but not in contact with) simmering water.

Cut butter into small pieces and mix into the heated chocolate until melted.

Beat eggs with mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes). Fold into the chocolate-butter mixture. Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture.

Cover and refrigerate overnight.

TO BAKE:
Line a baking sheet with parchment paper. Use a small ice cream scoop to form the dough into 1 inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart.

Bake at 325 degrees F for about 12 minutes, until the centers are most, but not wet. Cool slightly. Dust lightly with powdered icing sugar.