Tiny Salty Chocolaty Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Chocolate and Nuts: Fold in the chopped bittersweet chocolate along with the optional finely chopped nuts, mixing evenly.
- 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.
- 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
Find it online: https://flavorsbymaya.com/tiny-salty-chocolaty-cookies-recipe/
