Tiny, Salty, Chocolaty Cookies
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter (¾ stick)
- 2½cups confectioners’ sugar
- ¾cup unsweetened cocoa powder (it's worth investing in high-quality cocoa powder, since that’s mostly what you’ll be tasting here)
- 1teaspoon kosher salt
- 2large egg whites
- 1large egg
- 8ounces bittersweet chocolate (at least 67 percent cacao), chopped
- ½cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional)
- Flaky sea salt, such as Maldon or Jacobsen
Nutritional analysis per serving (24 servings)
148 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 2 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.
- Step 3
Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Step 4
Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Step 5
Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (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, wrapped tightly, and stored at room temperature.
Private Notes
Comments
The King Arthur Flour website has an incredibly comprehensive ingredient weight chart. On that, 2C of unsifted confectioners sugar is 8 oz./227 grams.
Don't over-think this folks, looking for extra steps. Just follow the recipe as written and enjoy it. Believe her when she says they are salty, that's part of the experience. It is a very simple, easy and delicious recipe. @smgord: Rather than freeze the dough in bulk, portion it out as directed and freeze. When frozen, store the disks in a ziplock bag. When you're ready to bake they will thaw quickly or you can bake from frozen and add 2 or 3 minutes to the baking time.
I would be so grateful if the NYT could systematically specify weight alongside volume. What’s the weight of 2.5 cups of confectioner’s sugar? Thank you.
very sticky batter but that was the worst part. mine did not spread. but they are delicious! like tiny little salted brownies:)
I know this recipe is old and but I just made them and had to add that these cookies are astonishingly good! I took the advice of another commenter and added 1tsp of espresso powder and I used sliced almonds for the nuts. To me, you can’t go too small with these cookies, I used a very small dollop of batter for each one and they spread to about the size of a silver dollar. Added maldon salt right when they came out of the oven instead of pre-bake so you can see it on the cookies. Chewy, crispy, chocolatey, toffee-like deliciousness!
Ok. I reduced the sugar to 1 3/4 but I think consistency could be improved. Next time I’ll replace the 1/2 cup reduced sugar with similar amount of almond flour for a bit more structure. Taste is great, I put pistachios on top of mine and they look great.