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