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This recipe is from Alison Roman of the NY Times. Although I take most recipes as a jumping off point and add my own personal touch, I follow this one verbatim. Partly because I am not really a baker and mostly because it is really, really good. I just love the addition of salt!
Powdered sugar is used instead of flour. When I first made them, I expected them to be really sweet. Surprisingly they were not! As much as I try to find substitutes for sugar, sometimes there just isn't. It won't stop me from trying and I will post should I find one.
6 tablespoons unsalted butter (3/4 stick)
2 ½ cups confectioners’ sugar
¾ cup unsweetened cocoa powder (high-quality is best)
1 teaspoon sea salt
2 large egg whites
1 large egg
8 ounces bittersweet chocolate (at least 67 percent cacao), chopped
½ cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional but preferable)
Flaky sea salt, such as Maldon (my favorite)
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, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.
Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a 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 considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
Cookies can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature.