TT NYC | Salted Chocolate and Coriander Cookies

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To learn more about this recipe, read the related story, "Savory Loves Sweet," in TastingTable's NYC edition. 

Editor's note: These cookies would be great sandwiched with a simple ganache or made into larger circles for mint chocolate chip ice cream-cookie sandwiches

Salted Chocolate and Coriander Cookies

Recipe adapted from Erin Kanagy-Loux at Reynard, Brooklyn

Yield: 5 dozen cookies

Cook Time: 15 minutes


Nonstick pan spray

⅓ cup all-purpose flour

¼ cup plus 1 tablespoon whole-wheat flour

1½ tablespoons natural cocoa powder

½ teaspoon freshly ground coriander seed

¼ teaspoon baking soda

¼ teaspoon fine sea salt

¼ teaspoon finely ground black pepper

⅓ cup semisweet chocolate 

3 large egg whites, at room temperature

⅓ cup plus 1 tablespoon granulated sugar (or organic cane sugar)

1 cup dark brown sugar (preferably organic brown sugar)

1½ teaspoons vanilla extract

1½ teaspoons whiskey

Flaky salt for sprinkling


1. Preheat the oven to 375° on convection heat (or 400° for a standard bake setting). Line a rimmed baking sheet with parchment paper and lightly coat the parchment paper with nonstick pan spray. Onto a separate large sheet of parchment paper, sift together the all-purpose flour, whole-wheat flour, cocoa powder, coriander, baking soda, sea salt and black pepper.

2. In a medium bowl, add the chocolate. In a medium saucepan set over high heat, add enough water to fill the pan 1 inch up the sides with water. Once the water comes to a simmer, reduce the heat to low, place the bowl with the chocolate on top and stir often until the chocolate is melted, about 2 minutes. Remove the bowl from the saucepan.

3. Using a stand mixer fitted with the whisk attachment, whip the egg whites and granulated sugar to medium peaks. Add the brown sugar, vanilla and whiskey and whisk to incorporate. Use a rubber spatula to fold the egg-white mixture into the chocolate until the mixture is streaky-looking, then add the sifted flour mixture and gently fold in until completely combined.

4. Fill a pastry bag with the batter and pipe onto the prepared baking sheet in nickel-size rounds, leaving 2 inches between each meringue. Sprinkle each meringue with flaky salt. Bake until set around the edges and puffed in the center, 6 to 7 minutes (or 8 to 10 minutes in a 400° oven). Remove the parchment paper from the baking sheet and place on a wire rack to cool completely before removing the meringues. Repeat with another sheet of parchment paper (lightly coated with nonstick pan spray) and the remaining cookie batter.

Make ahead: The cookies should be baked immediately after making the meringue batter.

Storing: The cookies can be stored on parchment paper in an airtight container for up to 3 days.

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