Tiny, Salty, Chocolaty Cookies Recipe (2024)

Don't over-think this folks, looking for extra steps. Just follow the recipe as written and enjoy it. Believe her when she says they are salty, that's part of the experience. It is a very simple, easy and delicious recipe.@smgord: Rather than freeze the dough in bulk, portion it out as directed and freeze. When frozen, store the disks in a ziplock bag. When you're ready to bake they will thaw quickly or you can bake from frozen and add 2 or 3 minutes to the baking time.

I would be so grateful if the NYT could systematically specify weight alongside volume. What’s the weight of 2.5 cups of confectioner’s sugar? Thank you.

The King Arthur Flour website has an incredibly comprehensive ingredient weight chart. On that, 2C of unsifted confectioners sugar is 8 oz./227 grams.

Is the chocolate really supposed to be in chopped chunks before baking -- i.e., not mixed with the hot mixture in step 2?

Very easy and yummy. Don’t try to bake these on a silpat. They turn into a sticky mess. Came out perfectly on parchment.

I too wish the site would move to gram weights, especially for bakery and pastry.Baking in cup measures seems archaic to me at this point and less reliable as well.

The chef’s description of this cookie is perfect. I was skeptical at first because I tasted a warm one and it seemed sort of one note. Critical to let them cool and WOW, It has a chewiness combined with a delicate crispiness of the edges. I added sliced almonds. My new FAV cookie.

Because there is no flour, this can be used for Passover or for those who need gluten free.

These cookies are incredibly sweet, overwhelmingly so in my case, as the main ingredients are confectioner's sugar and chocolate. They taste like salty brownies, with a crispy bottom and a chewy middle. The recipe was easy enough to follow, although I take issue with them calling this a 20 minute recipe when it asks that you brown butter and cool the butter before mixing it in, took me closer to 40 min. Also, dropping the dough in "quarter-sized blobs" will yield far more than 24, more like 60.

These are easy and delicious. I do agree with one comment above that the taste is a bit flat, even with all the salt. I added a teaspoon of espresso powder after tasting the first batch. That really deepened the flavor. You can’t taste the coffee—they just taste better. Not necessary if you don’t have it but a real boost if you do. The texture is amazing! I baked these in a confection oven and found I needed the entire 8 minutes of cooking time—less and they are more soft than chewy.

DEAR GOD let the butter cool. I learned the hard way... I was sleepy and in a rush to sleep, and added warm butter, and man oh man the result was super flat cookies that stuck to the parchment. DELICIOUS taste, but hideous and unable to be served. Will try again with properly cooled butter, as well as possibly putting the dough in the fridge for a bit and possibly adding espresso powder.

Based on my experience with similar recipes, the egg white is NOT beaten to soft or stiff peaks- it's just added "as is" and stirred/mixed into the batter. As a result (and because there's no chemical leavener in the recipe), the resulting cookies are flat.

Made them this afternoon. Delicious. Put the second batch in the fridge to cool completely-made a big difference in getting them off the parchment paper with all of the chocolatey deliciousness intact. !st batch didn't release nicely.

Any recommended brands for the high quality cocoa powder?

Can the dough be frozen? If so, how best to bake later? Just a few extra minutes in oven?

Use as cookie dough (DO NOT BAKE)!!Instead of eggs use 2T flax and 7T water

Salted nuts or unsalted? Salted I presume as refs were made to these being salty?

Not planning to make these again, sadly. Too sweet and too much work: the only baked items in years that glued themselves to my silicone mats - a first! A real job to scrub off.

I find these cookies disturbingly addictive. I made them according to the recipe. They need more baking time than the recipe notes and I ended up with 3 dozen, not 2. I agree with others that they are a bit one note, I find them too sweet, and there are many other cookies I make that I like more than these. But for some reason I can’t stop eating them. Salty, chewy, so chocolatey. Yum.

I tried This recipe as is.The cookies tasted heavenly but a rad sweet. I will increase the cocoa powder to 1 cup to cut down on the sweetness. and increase the nuts to 1 cup.

Sickeningly sweet. Cookies melt in your hand. A waste of good chocolate.

These were the changes that gave me the most brownie-corner like results. Also added some heat. Mix eggs into cooled butter before adding to dry (I whisked it for a little extra air)Cook about 10 mins (might be an oven issue)Sprinkle the salt right after it comes outAdd 1.5tsp cayenne pepper to the dry ingredients

I made these while muted in a meeting, and distractedly melted the chocolate in the microwave before adding it, thinking that was a step. Made them bigger to do fewer batches. Still turned out well.

Halved this recipe (1 egg, no egg whites) and subbed caster sugar for confectioners. Yielded 11 large, thin cookies (once spread) with crispy edges and gooey insides once cooled. I baked them for 8.5 mins and put the trays on wire racks to cool (left cookies on the trays). Browning the butter makes the flavour more complex, will be making these again. Might add a little flour next time for more cakey centres. Would be great with vanilla ice cream for dessert.

Tastes amazing. Needed to cook longer than 8 min.

Very dense, chewy, chocolatey. I made the recipe exactly as written, with walnuts. For next time, I might replace a bit of the chopped bittersweet chocolate with more chopped nuts since I feel the cookie could use the extra texture. Also, I might try topping with the flakey sea salt halfway through baking, or even just out of the oven - my salt got absorbed into the cookies while they baking and was barely visible when they were finished.

I made sure to brown the butter and let cool completely then added some sprinkles of crushed candy cane to the top just as they came out of the oven. yum.

Love these!I added chips to hot brown butter to melt, then mixed that into sugar cocoa mix. They did not flatten at all. I also didn’t really have to cool chocolate just added eggs after mixing. Used pistachios in case that affected the texture. Super easy and delicious

Easy to make and delicious tasting. I baked the cookies on Parchment paper and slid the entire sheet and cookies on to a cooking rack. The cookies took much longer to cook than the recipe states. After cooling I had to rebake to achieve a crispy bottom. Next time I make this recipe I plan to add a little flour into the mix to achieve a crispier cookie on the first bake.

These were overwhelmingly rich for me. More of a tiny very rich brownie than a little salty sweet cookie. Mostly I think there is just way too much chocolate in here. 8 oz is a ton! Feels like you are basically biting into a chocolate bar. I much prefer Dorie Greenspan’s world peace cookie for a chocolatey sweet and salty treat