I’m not a big cookie maker. It often feels like there are too many steps and it can become time-consuming. But some recipes are worth it—my walnut shortbread, crispy chocolate chip cookies, and these chocolatey gems are the recipes I return to make time and again. Recently my daughter requested these to share with her kids. As always, they were a hit for the kids and their friends.
These little brownie bites have a surprising secret. Kosher or sea salt (larger granules than regular table salt) add just the right contrast to the bittersweet chocolate flavor. It’s important to use high-quality chocolate here—Guittard or Valrhona are good choices. If you prefer a slightly sweeter cookie, increase the sugar measurement to 3/4 cup. This cookie has a very smooth interior with just a textural hint of crunchy toffee bits. If possible, I like to make them and serve them the same day. If not, you can freeze them and bring to room temperature.
