Day 2, and on to some chocolate.

I am not a chocolate eater, but I know that I am a rare in that, so I have learned to both turn out and appreciate a good chocolate dessert.  These Brownie Thins are a delight – chewy and crispy at the same time, they truly do taste like the top of a brownie.

In case you missed yesterday’s post, it’s time for the second annual 12 Days of Cookies challenge – check out the links of my fellow participants at the bottom of the post!

Brownie Thins

based on a recipe from Bon Appetit

makes about 2 dozen

ingredients:
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped
6 tablespoons sugar
1 large egg
3 tablespoons plus 1 tablespoon flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt

equipment:
parchment paper, glass with flat bottom

how to:

Preheat the oven to 350 degrees.  Line two large baking sheets with parchment paper.  Place the butter and chocolate in a microwave-safe bowl.  Microwave until almost completely melted, about 1 minute.  Whisk until smooth.  Add sugar and egg, and blend with smooth.  Add flour, vanilla, salt, and stir just to blend.  Let the batter rest for 10 minutes.

Scoop rounded teaspoonfuls of batter onto the baking sheet, about 12 per sheet.  Cover the flat bottom of a glass with saran wrap and spray with nonstick vegetable oil spray.  Press the cookies flat to make 2 1/2 inch discs.  Bake cookies, 1 sheet at a time, until slightly darker at the edges and firm in the center about 7 minutes.  Cool on the sheet for a few minutes, then transfer the cookies to a rack to cool completely.

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The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project