Sweet And Salty Cookies Recipes

TINY, SALTY, CHOCOLATY COOKIES

Tiny, Salty, Chocolaty Cookies image

You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.

Provided by Alison Roman

Categories cookies and bars, dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter (3/4 stick)
2 1/2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder (it's worth investing in high-quality cocoa powder, since that's mostly what you'll be tasting here)
1 teaspoon kosher salt
2 large egg whites
1 large egg
8 ounces bittersweet chocolate (at least 67 percent cacao), chopped
1/2 cup finely chopped hazelnuts, almonds, pistachios, pecans or walnuts (optional)
Flaky sea salt, such as Maldon or Jacobsen

Steps:

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.

SWEET 'N' SALTY OATMEAL COOKIES

Sweet 'n' Salty Oatmeal Cookies image

Provided by Dan Langan

Categories dessert

Time 55m

Yield 16 cookies

Number Of Ingredients 15

Ingredients

1 1/3 cups rolled oats
1/2 cup sweetened flake coconut
1/2 cup chopped salted cashews
2 tablespoons honey
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup (110 grams) light brown sugar
1/3 cup (70 grams) granulated sugar
2 teaspoons vanilla extract
1 large egg
2/3 cup white chocolate chips
Coarse kosher salt, for sprinkling

Steps:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Mix together the oats, coconut and cashews in a large bowl, then drizzle with the honey. Mix to combine, then spread on one of the prepared cookie sheets.
Toast the mixture in the oven until the coconut begins to brown and the mixture becomes fragrant, about 8 minutes. Allow to cool about 10 minutes.
Combine the flour, baking soda, salt and cinnamon in a medium bowl, then whisk in the toasted oat mixture. Set aside.
Cream the butter, sugars and vanilla together in the bowl of a stand mixer fitted with the paddle attachment until sandy and smooth. Beat in the egg, then scrape the bowl and beater. Add the flour mixture and white chocolate chips and blend on low speed to combine. Scoop 2-tablespoon portions of dough on 2 lined cookie sheets, spacing them about 2 inches apart. Flatten the cookies just slightly, then sprinkle each cookie with a touch of coarse salt. Bake until the edges are golden and the cookies are puffed, 12 to 15 minutes. Cool slightly on the baking sheets, then enjoy!

SWEET AND SALTY COOKIES

Sweet and Salty Cookies image

I have not tried these cookies. I'm posting this recipe for safe keeping. I found this recipe in Bake The Best Ever Cookies kids cookbook. What could be better than combining your favorite taste sensations into one fantastic cookies? Absolutely nothing. Kids know the two yummiest treats in the world are chocolate and potato chips! Sarah says: If the dough is too sticky to shape into pieces, chill it in the refrigerator for about 1/2 hour before using.

Provided by internetnut

Categories Dessert

Time 25m

Yield 50 cookies, 50 serving(s)

Number Of Ingredients 9

Ingredients

1 cup softened butter or 1 cup margarine
1 cup granulated sugar (250 ML)
1 cup packed light brown sugar (250 ML)
2 eggs
6 ounces chocolate chips (1 package/170g)
9 ounces plain potato chips, crushed (1 bag/255g)
1/2 cup nuts, coarsely chopped, opt (125ML)
2 cups all-purpose flour (500 ML)
1 teaspoon baking soda (5ML)

Steps:

Preheat the oven to 350.
In a large bowl, cream together the butter, sugars, and eggs until light and fluffy, using an electric mixer. Then, stir in the chocolate chips, potato chips, nuts, and flour.
Shape the dough into walnut sized pieces and place on a cookie sheet.
Bake for 10-12 minutes or until lightly browned. Cool on a wire rack.

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