Tiny, Salty, Chocolaty Cookies

 
 
 
 

This week we're celebrating our 1 year anniversary of creating and sharing cooking videos. In lieu of making a something more cumbersome, we turn to Alison Roman's recipe for Tiny, Salty, Chocolaty Cookies. These cookies are delightfully rich, yet equally snackable and we agreed they have the toothsome nature of the corner brownie. That, combined with the flakey salt make them a showstopper.

Using high-quality cocoa powder is key here. We like dutch process cocoa powder, which is just a touch milder and less acidic, but you do you! Chopped chocolate throughout means chocolate pockets, and we're here for it. As if this all wasn't enough to make the perfect cookie: browned butter. Melt the butter in a small saucepan, swirling it around and letting it get bubbly and toasted. Despite making them in two bowls in this video (whoops), it's actually a one-bowl-wonder. We use flakey salt in so many of our recipes, and it really does make a huge difference- there are several brands out there so take your pick! It can take anything from a simple salad to a cookie like this, to the next level. While it seems unapproachable, a box of it last a while if you're using it as finishing salt. Highly recommend! Happy birthday to us!- we’ll take the whole plate of these, thank you very much. — Dak and Ju

 

Ingredients

  • 6 Tbsp unsalted butter

  • 2 1/2 cups powdered sugar

  • 3/4 cups unsweetened cocoa powder (we used a high quality, dutch process, but use what you have accessible!)

  • 1 tsp kosher salt

  • 2 egg whites

  • 1 large egg

  • 8 oz bittersweet chocolate, chopped

  • 1/2 cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional)

  • Flakey sea salt, like Maldon or Jacobsen

 

Instructions

  1. Preheat the oven to 350 degrees - line two baking sheets with parchment.

  2. Melt the butter in a small pot over medium heat, swirling util starting to foam and brown, about 3 to 4 minutes, whisking from time to time so that the solids don’t stick to the bottom of the pot. Let cool.

  3. Whisk the confectioners’ sugar, cocoa powder, and salt in a medium bowl, ridding it of as many lumps as possible.

  4. Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smooth mixture (any small lumps will take care of themselves) followed by the chocolate and any nuts you may want to add.

  5. Using a spoon, drop quarter sized blobs of dough (the texture is somewhere between a dough and a batter), spacing about 2 inches apart on the baking sheet (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up. Cookies can be baked up to 2 days ahead and stored in an airtight container.

    Makes about 24 cookies