I saw this recipe by Sally and immediately added it to my list. Chocolaty doesn’t begin to describe these cookies. When I worked in Monroe, NY, we would go to lunch at a restaurant that served a chocolate cake for dessert that I described as having the density of iridium. If that was true, these cookies have the chocolate intensity of osmium.

Don’t get me wrong! They are delicious with a nice snap on the edges with a soft and chewy center. Well work making. Note the slight change made in the chocolate ingredient, and I had no nuts to add. Next time.

Tiny, Salty, Chocolaty Cookies

INGREDIENTS
• 85g (6 Tbl: ¾ stick) unsalted butter
• 282g (2½ c confectioners’ sugar
• 60g (¾ c) unsweetened cocoa powder
• 1 teaspoon kosher salt
• 2 large egg whites
• 1 large egg
• 226g ounces bittersweet chocolate (at least 67 percent cacao), chopped (176g 54% and 50g 100%, because that is what I had)
• ½ cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional)
• Flaky sea salt, such as Maldon or Jacobsen

METHOD

1. Heat the oven to 350⁰F. Line two baking sheets with parchment paper.
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.
3. Sift then 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.)
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.
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). Keep them small. Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 8 to 10 minutes, checking after 6 min.
6. Let cool before eating so they can firm up.

TIP
Cookies can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature.