Tiny Salty Chocolaty Cookies Recipe

Introduction

These tiny, salty, chocolaty cookies are a delightful treat for anyone who loves rich chocolate with a hint of saltiness. They have a unique texture, somewhere between a dough and a batter, and are perfect for satisfying your sweet tooth in small, indulgent bites.

Ingredients

• 6 tablespoons unsalted butter (3/4 stick)
• 2 1/2 cups confectioners’ sugar
• 3/4 cup unsweetened cocoa powder (high-quality recommended)
• 1 teaspoon kosher salt
• 2 large egg whites
• 1 large egg
• 8 ounces bittersweet chocolate (at least 67 percent cacao), chopped
• 1/2 cup finely chopped hazelnuts, almonds, pistachios, pecans, or walnuts (optional)
• Flaky sea salt, such as Maldon or Jacobsen, for sprinkling

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
2. Step 2: Melt the butter in a small pot over medium heat, swirling occasionally, until it starts to foam and brown, about 3 to 4 minutes. Whisk from time to time to prevent solids from sticking to the bottom. Remove from heat and let cool.
3. Step 3: In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, and kosher salt, removing as many lumps as possible. Sifting is optional but recommended for a smoother mixture.
4. Step 4: Using a spatula, mix in the egg whites, whole egg, and browned butter until you have a smoothish batter. Small lumps will dissolve during baking. Stir in the chopped chocolate and nuts if using.
5. Step 5: Drop quarter-size blobs of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread. Sprinkle each cookie with flaky sea salt.
6. Step 6: Bake until the cookies flatten noticeably and look baked through with a slightly wrinkled surface, about 6 to 8 minutes. Allow cookies to cool on the baking sheets so they can firm up before serving.

Tips & Variations

• Use high-quality cocoa powder and bittersweet chocolate for the best rich chocolate flavor.
• For a nut-free version, simply omit the chopped nuts.
• Try experimenting with different nuts like pistachios or pecans to add unique textures and flavors.
• Sprinkling flaky sea salt on top enhances the chocolate’s depth and balances sweetness perfectly.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate and bring to room temperature before eating. They do not require reheating but can be warmed slightly in a low oven if you prefer them soft and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

Why do the cookies spread so much during baking?

The batter is loose and contains browned butter and eggs, which cause the cookies to spread out as they bake. That’s why spacing them 2 inches apart is important to prevent sticking.

Tiny Salty Chocolaty Cookies Recipe

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★★★★★

4.4 from 118 reviews

These tiny, salty, chocolaty cookies offer a delightful balance of rich cocoa flavor, a hint of sea salt, and a fudgy texture. Made with browned butter and bittersweet chocolate, they are perfect for chocolate lovers seeking a bite-sized treat with a sophisticated twist.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

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

Optional Add-ins

• 1/2 cup finely chopped hazelnuts, almonds, pistachios, pecans, or walnuts

Topping

• Flaky sea salt, such as Maldon or Jacobsen, for sprinkling

Instructions

1. Preheat and Prepare: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Brown the Butter: Melt the butter in a small pot over medium heat, swirling often to prevent the milk solids from sticking. Cook for 3 to 4 minutes until it foams and turns a light brown color, then remove from heat and allow to cool slightly.
3. Mix Dry Ingredients: In a medium bowl, whisk together the confectioners’ sugar, unsweetened cocoa powder, and kosher salt to eliminate lumps. For extra smoothness, you may sift these ingredients.
4. Combine Wet and Dry Ingredients: Using a spatula, incorporate the egg whites, whole egg, and browned butter into the dry mixture. Stir until you achieve a smooth, batter-like consistency, with any minor lumps expected to smooth out during baking.
5. Add Chocolate and Nuts: Fold in the chopped bittersweet chocolate along with the optional finely chopped nuts, mixing evenly.
6. Shape and Bake: Drop quarter-size blobs of the dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread considerably. Sprinkle each cookie lightly with flaky sea salt. Bake for 6 to 8 minutes, until the cookies have flattened, look baked through, and have a slightly wrinkled surface.
7. Cool and Serve: Let the cookies cool completely on the baking sheets to firm up before enjoying.

Notes

• Using high-quality unsweetened cocoa powder enhances the chocolate flavor significantly.
• Browned butter adds a rich, nutty depth to the cookies—be attentive while browning to avoid burning.
• Flaky sea salt topping balances the sweetness and enhances the chocolaty notes.
• Optional nuts add texture and extra flavor; choose your favorite varieties or omit for a nut-free version.
• Space the dough well on the baking sheet as the cookies spread substantially during baking.
• Allow cookies to cool fully before handling to ensure they firm up properly and don’t crumble.

Keywords: salty chocolate cookies, tiny chocolate cookies, browned butter cookies, fudgy chocolate cookies, flaky sea salt cookies