These thin chocolate cookies taste just like the very top layer of a brownie. Made these for cookie swap. Could sprinkle crushed peppermint candy on top. Also you could use Kahlua instead of vanilla flavoring.
Yield: Makes 24
Time: Make these in 30 minutes
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios (I used pecans and toffee bits)
Position rack in lowest third of oven; preheat to 350°F. Butter (i sprayed with butter spray) 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray the back of a spoon with cooking spray and use to spread and flatten each mound into 21/2- to 2 3/4-inch round. They are really, really thin. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
