New world, new rules. Dessert first is a good start, and I advise you make these cookies part of this new rule. Chocolately indeed.
First off, if you have never made browned butter, this is the perfect opportunity to learn. It is magic! Making it takes your full attention as there is a fine line between the most perfect transformation and burnt biter sludge. Heat butter on medium heat, swirl the pan gently to keep the butter moving. If you are so included, whisk it. It takes about 5 minutes to go from simple melted butter to the most magnificent caramel smell you’ve ever experienced. You’ll hesitate to think it is done, but don’t push your luck before you know it will be garbage. Mine below could have gone a bit more. The caramel color and smell are the signal to know your done. Magic I tell you!
The cookie batter closely resembles brownie batter. And the baked result is reminiscent of the crunchy crinkled topping of a pan of brownies. It’s as if you baked brownies and cut 1/4 inch off the top.
These cookies are fragile, using parchment paper is a must. Transfer the whole sheet to a rack for cooling.
I’ve had this Jacobsen vanilla bean salt for awhile, this recipes was the perfect way to use it. The only other change I made to the recipe as to use 4oz. of bittersweet chocolate. Both times I made these it was all I had on hand. The chocolate level was not lacking.
Carve out some time to make this recipe, the effort is low with the exception of the browned butter. The recipe below reflects the changes I made, I’ve included the link to the original recipe – as Alison knows best!
Alison Roman’s Tiny, Salty, Chocolatey Cookies
Notes
Ingredients
- 6 tablespoons unsalted butter
- 2 ½ cups confectioners’ sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 4 ounces bittersweet chocolate (at least 67 percent cacao), chopped
- Flaky sea salt, such as Maldon or Jacobsen
Instructions
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it’s starting to foam and brown. Whisk for 3 to 4 minutes. Let cool.
- Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl.
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until combined and no dry spots exist.
- Using a tablespoon drop batter onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened and are wrinkled on top, about 8 minutes.
- Let cool, this is the hardest part – waiting to enjoy!
