This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.
How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.
These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!
Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project
For the 10th cookies I decided to make Brownie Thins. I needed something that was quick and easy and wanted something chocolate. These should have fit the bill. Several of my partners in crime had made these so I did know what I was up against. Some issues with the part of the plastic wrap being used to spread these out so I skipped that part and just used the back of a spoon to spread them out. I also had no pistachios so I used cashews…
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
Directions:
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.
Would I make these again? Nope. These were soooo not forgiving. I found them to be very bland tasting and not at all what I had hoped. I even added salt to the tops of the last couple of batches hoping that would make them sing to me. Too bad too because these were really a fast and easy cookie to make!
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