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
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.
The King Arthur Flour website has an incredibly comprehensive ingredient weight chart. On that, 2C of unsifted confectioners sugar is 8 oz./227 grams.
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.
You can freeze either egg whites or yolks. For whites just put them into a glass jar, making sure to indicate the number of whites. When you have more drop them in on top of the frozen ones, and change the number on the jar. For yolks, add a tiny pinch of salt or sugar and fork the up a bit; again indicate the number of yolks on the jar, etc. You can also probably freeze in ice cube trays and then put them in ziplock bags.
Use a demitass spoon to make the "quarter sized" scoops. Cook 10 minutes. Makes 5 dozen.
These are delicious. I would recommend for scooping the dough onto the baking tray to use a heaping teaspoon for each, and it took me seven minutes to bake those. This yielded around three dozen medium-small cookies instead of two.
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