Tiny, salty, chocolatey cookies from Nothing Fancy: Unfussy Food for Having People Over (page 306) by Alison Roman

View complete recipe

Ingredients

cocoa powder
Buy Now
Maldon salt
Buy Now
- The Spice House - United States
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

pastaplease on April 08, 2026

Pretty good. Cooked for 11 minutes.
joanie_9g7ii1 on March 10, 2026

I have made these cookies so many times, I almost know the recipe by heart. Protips are use the best cocoa powder you can find. Half of the dark chocolate baking bar at Trader Joe’s makes 1 batch. I put pistachios in mine and WOW the best nut combo. Make sure you let them set before moving off the pan!
lindsey_5xsrit on December 25, 2025

These cookies were quick to come together and are truely a brownie in thin cookie form. They taste great (all about the chocolate you choose) but I wish I made them smaller. If you make 24 cookies I think they’re still too big to enjoy since they’re so rich - another commenter mentioned stretching the dough to make 40+ cookies and Id do that next bake.
Kmatthe on December 21, 2025

These are amazing and so easy to make.
mooo42 on December 15, 2025

Very rich. Delicious, easy.
fprincess on August 15, 2025

Conversion to weight measurements: 85 g butter 289 g sugar 92 g cocoa powder Yield was 48 cookies
fprincess on June 24, 2024

In short, it's a cookie where the sugar is 100% confectioners' sugar, and the flour is replaced with sugar. This results in a brownie-like texture which is very pleasant. She uses browned butter for extra flavor, and a combo of cocoa powder and bittersweet chocolate. Nuts optional - I used walnuts. I loved the intense chocolate flavor and the fact that it's very easy to make. However we struggled a bit to finished the entire batch as they were quite sweet (my yield was 48 cookies vs. 24, which means mine were on the smaller size). Good in small doses only! :) Note: the recipe is by volume which is rather annoying (her most recent books have weight measurements).
Wende on November 14, 2022

These may be the best cookies I've ever made. I took a batch to a large party and couldn't believe the number of people (mostly strangers) who came up to me, raving about the cookies and literally pleading for the recipe. The key to the level of sweetness is using very dark chocolate with an absolute minimum of 65% cacao. Mine were not tiny at all, so I was concerned that I had done something wrong, but if I did, I couldn't tell from the taste. These were super moist when baked for the shorter amount of time as per the recipe. When baked for the longer amount, they were a great mix of crispy and chewy - just like the edges of brownies, as the recipe itself notes. Either way, I suggest putting cut pieces of parchment under each cookie if the are going to be stacked or overlapped on a plate for serving.
meggan on May 11, 2020

I love chocolate but these were a little too sweet for me. Confectioners sugar is too cloying and that is the main ingredient.
BeckyLeJ on April 30, 2020

These are the best cookies ever! I too skipped the nuts, I was sharing them and wasn’t sure about allergies. They are amazing!
khopkins1012 on January 02, 2020

I really like these cookies. They took ~8 minutes in my oven. I left out the nuts.
anya_sf on December 03, 2019

Quick and easy to make. Mine took about 8 1/2 minutes to bake. I skipped the nuts this time. The cookies were mostly lightly salted dark chocolate, barely held together with chewy brownie batter. How could that be bad?
raybun on November 12, 2019

Just like eating a brownie in cookie form, fantastic! Used chopped almonds.