Ingredients Jump to Instructions ↓

  1. 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 (Lauren, don't use the almond extract and just increase the vanilla to 1/2 teaspoon) 1/4 teaspoon almond extract pinch of coarse kosher salt nonstick vegetable spray 1/4 cup chopped pistachio s (leave out for Lauren)

Instructions Jump to Ingredients ↑

  1. Position oven rack in the lowest level and preheat oven to 350. Butter 2 baking sheets, melt butter and chocolate in 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 again. Add flour, extracts and salt; stir just to blend. Let batter stand for 10 minutes. Scoop rounded teaspoonfuls of 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 2-½ to 2-¾-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in the center, about 7 minutes. Cool on sheet for 2 minutes. Transfer cookies to rack; cool completely.


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