- 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
- Preheat the oven to 350. Line two baking sheets with parchment.
- 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.
- Whisk (or sift) the confectioners’ sugar, cocoa powder, and salt in a medium bowl, ridding it of as many lumps as possible.
- 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.
- 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.