With the abundance of summer fruit, soaring kitchen temperatures, and a calendar full of activities, it’s easy to forget about the humble refrigerator cookie during June, July and August. But the slice-and-bake cookie deserves a place on your summer baking list.
These tiny cookies are charmingly bite-sized, travel well for picnics and gatherings, and pack a double chocolate punch—melted chocolate plus dark cocoa powder—for deep, satisfying flavor. They also bring a touch of glamour with sparkling sugar on the outside and a final sprinkle of flaky sea salt to balance the sweetness.
“Sparkle” is one of those joyful words that elevates everyday things—so why not call these Salted Chocolate Sparkle Cookies? They feel a little festive, but they’re perfectly at home on a summer picnic blanket, in a hostess gift, or tucked into a teacher’s back-to-school treat.
These cookies are essentially a restrained, bite-sized brownie. A mix of melted bittersweet chocolate and unsweetened Dutch-process cocoa gives them an intense chocolate profile. Rolling the chilled dough in coarse sparkling sugar before slicing creates a pretty, slightly crunchy exterior while underbaking them just a touch keeps the centers tender and fudgy. A pinch of flaky sea salt on top makes the flavors sing.
Because they’re small, these cookies are not only cuter but easier to package and transport. A small bag tied with a ribbon makes a thoughtful hostess gift or a sweet present for a teacher. They also keep well at room temperature in an airtight container, so you can make them ahead for any summer plans.
Salted Chocolate Sparkle Cookies
Makes about 3 dozen tiny cookies
Adapted from The Art of the Cookie
Ingredients:
3.5 ounces bittersweet chocolate, chopped (about 1/2 cup or 90 g chocolate chips)
1 1/4 cups (156 g) all-purpose flour
1/4 cup + 2 tablespoons (35 g) unsweetened Dutch-process cocoa powder
1/2 teaspoon (2 g) baking powder
1/4 teaspoon fine salt
4 tablespoons (56 g) unsalted butter, room temperature
1/2 cup (100 g) packed brown sugar
1 large egg
1 teaspoon (5 ml) vanilla extract
About 1/4 cup coarse sparkling sugar or coarse sugar for rolling
Flaky sea salt for finishing
Method:
1. Melt the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and set aside. Meanwhile, sift together the flour, cocoa powder, baking powder and salt into a medium bowl.
2. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Stir in the melted chocolate until combined, then add the dry mixture all at once and mix until incorporated. The dough will be quite firm.
3. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter. Wrap each log in parchment and twist the ends to seal. Chill in the refrigerator for at least one hour or up to several days. If short on time, freeze for about 30 minutes until firm.
4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Working with one log at a time, remove the parchment and, if needed, roll the log gently on the counter to restore a round shape. Sprinkle a few tablespoons of coarse sugar on the parchment and roll the log to coat it completely.
5. Slice the log into 1/2-inch rounds and place them on the prepared sheet. Sprinkle each round with a pinch of flaky sea salt. Repeat with the second log.
6. Bake for about 6 minutes, until the tops are just set and beginning to crack. Watch closely—these tiny cookies can go from soft to crisp quickly. Transfer to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature. They make a lovely, portable treat for summer gatherings, picnics, or small gifts.
