Not usually a chocolate gal, but I had a hankering for it this weekend and decided to give this ‘tiny’ cookie recipe from Alison Roman a go… There’s no flour in them, so they’re basically a health food. While very easy to make, something odd happened to my batch. I tried to slide into Alison’s DM’s about it, but she wasn’t having it. <shoulder shrug emoji> They are ugly but delicious!

Problems: the recipe said it could make 24 cookies. It probably could have made at least 36… so I just made 24 bigger cookies. Maybe a bad plan. Even after baking them longer, they stuck to the parchment anyway. I tossed the globby remnants into my freezer to have on hand for chocolate emergencies. C’est la vie.

Tiny, Salty, Chocolatey Cookies

Makes 24…supposedly…more like 36

• 6 T. unsalted butter, melted
• 2.5 c. confectioners’ sugar
• 3/4 c. unsweetened cocoa powder
• 1 tsp. Kosher salt
• 2 large egg whites
• 1 large egg
• 8 oz. bittersweet chocolate, chopped
• 1/2 c. chopped nuts, if desired
• Flaky salt for sprinkling

1. Preheat oven to 350F.
2. Line two baking sheets with parchment paper.
3. Melt butter in the microwave. Set aside and allow to cool.
4. In a mixing bowl, combine confectioners’ sugar, cocoa powder, and salt, removing as many lumps as possible.
5. Mix in the egg whites, egg, and butter until smooth.
6. Mix in chocolate and any nuts using.
7. Spoon quarter-sized drops onto cookie sheet.
8. Bake 6-8 minutes until wrinkly and cooked.

Note: These are delicious from batter to straight out of the freezer.

Note: Do not forget to add the chocolate.