M: 2 tablespoons of cinnamon 2 to 3 egg whites Half Stick of butter, melted. Stir in a bowl with a wooden spoon. Mix in a cup of flour. 1/4 cup unsweetened chocolate and half a cup of brandy A bag or two of sugar. A pinch of vanilla. Preheat oven to 350 Grease cookie sheet. Form into balls. Bake until done. … This is the vague recipe for something called “chocolate salty balls“ Can you help me massage this into something that’s actually edible and maybe even good?

G: Sure, let’s make this recipe more precise and edible. Here's how I'd revise it:

Chocolate Salty Balls (Improved Recipe)

Ingredients

2 tablespoons ground cinnamon
2 large egg whites
1/2 stick (1/4 cup) unsalted butter, melted
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (instead of unsweetened chocolate for even mixing)
1/2 cup brown sugar (or granulated sugar if preferred)
1/2 cup brandy (or reduce to 1/4 cup for a lighter flavor)
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Grease a cookie sheet or line with parchment paper.
In a large bowl, whisk the egg whites lightly until foamy.
Stir in melted butter, cinnamon, sugar, brandy, and vanilla extract. Mix until smooth.
Add the flour, cocoa powder, and salt. Stir with a wooden spoon until combined into a thick dough.
Roll small spoonfuls of dough into balls (about 1 inch in diameter) and place them evenly on the prepared baking sheet.
Bake for 12-15 minutes or until the edges are set but the centers are still soft.
Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

For a "salty" twist, sprinkle a small pinch of flaky sea salt on top before baking.
If the dough is too wet to roll, refrigerate for 30 minutes to firm up.
For a richer texture, consider folding in a handful of mini chocolate chips.

Would you like to adjust the brandy or sugar for a more balanced flavor?