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Tiny, Salty, Chocolatey Cookies

  • Author: From nothing fancy by Alison Roman


  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 ½ cups confectioners’ sugar
  • ¾ cup unsweetened cocoa
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 8 ounces bittersweet chocolate (at least 67% cacao), chopped
  • Flaky sea salt, such as Maldon


  1. Preheat the oven to 350. Line two baking sheets with parchment.
  2. Melt the butter in a small pot over medium heat, swirling, until starting to foam and brown, 3 to 4 minutes (which the butter from time to time so that the solids don’t stick to the bottom of the pot). Let cool.
  3. Whisk (or sift) 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-ish mixture (and 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.