Archive for the 'pistachios' Category

Cookies Day 12: Brownie Thins

I’m very, very happy to report that these cookies weren’t just good, not just great. They were glorious.

Do you like brownies? Do you like the edges of brownies? Do you like the crusty stuff that sticks to the pan when you remove the brownies?

If so, this recipe is for you.

Do you like one-bowl baking? Do you like easy baking? Do you like using your microwave when baking?

If so, this recipe is for you.

Do you like making desserts quickly, under 30 minutes? Do you like recipes you can throw together at the last minute? Do you like baking gifts for your friends, but not wasting your entire day?

If so, this recipe is for you.

I even royally screwed up this recipe by reading “1 cup sugar” instead of the actual “1/2 cup sugar” and adding a whole extra half cup to the recipe, and it still turned out great. This must be one of those recipes that you can’t screw up unless you really try, one of those non-bakers baking recipes. Furthermore, you do all of your butter- and chocolate-melting and mixing in one bowl, mixing only briefly.

The cookies are almost like lace cookies in chocolate form, chewy in the middle yet firm and crispy around the edges. The pisachios add a nice little crunch and difference of texture, while the unsweetened chocolate keep the cookies from becoming too sweet, even if you were to add extra sugar.

Brownie Thins
(original recipe Bon Appetit December 2007)

Ingredients
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

Preparation
Position rack in lowest third of oven; preheat to 350°F. Butter 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 sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and 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.

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All posts and images copyright 2008 & 2009 Jenny Robertson, unless otherwise specified. All rights reserved. Any use of images without prior written consent is prohibited.
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