Brownie Thins - cooking recipe

Ingredients

6 tablespoons unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pinch of coarse kosher salt
nonstick veggie cooking spray
1/4 cup chopped pistachios (or any other favorites)

Preparation

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.