Brownie Thins

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READY IN: 34mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in lowest third of oven; preheat to 350 degrees.
  • Butter 2 baking sheets.
  • Place butter and chocolate in microwave safe bowl and microwave on med-high until almost melted (I use 30 sec intervals).
  • Whisk until smooth.
  • Add sugar and egg; whisk until smooth.
  • Add flour, both extracts, and salt; stir until almost blended.
  • Let batter stand for 10 minutes.
  • Scoop rounded teaspoonfuls of batter on to prepared sheets, spacing apart to allow 12 per sheet.
  • Spray sheet of wax/parchment paper with cooking spray and place sprayed side down over the cookies.
  • Press each mound to 2 1/2 - 2 3/4 inches round; remove wax/parchment paper.
  • Sprinkle chopped nuts over rounds.
  • Bake cookies one sheet at a time for approximately 7 minutes. The cookies are ready when the edges turn darker and the center is firm.
  • Cool on sheet for 2 minutes; transfer cookies to rack to cool completely.
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