You’ll especially enjoy National Bittersweet Chocolate Day on January 10 with these rich, chewy and decadent Salty Chocolatey Cookies courtesy of the New York Times. Yields 24 cookies.
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a small pot, melt 6 tablespoons unsalted butter over medium heat until it starts to foam and brown, around 3 to 4 minutes, whisking to keep solids from sticking. Set aside to cool.
In a medium bowl, whisk 2 1/2 cups confectioner’s sugar, 3/4 cup unsweetened cocoa powder, and 1 teaspoon Kosher salt. Using a spatula, mix in 2 large egg whites, 1 large egg, and the browned butter until mixture is smooth. Add in 8 ounces chopped bittersweet chocolate and 1/2 cup chopped nuts such as hazelnuts, pecans or walnuts.
Using a spoon, drop quarter-size amounts of dough onto the baking sheet, spaced about 2 inches apart. Sprinkle flaky sea salt on top and bake until cookies have flattened, about 8 to 10 minutes. Let cool before enjoying.