To me, the best part of a brownie is that thin crispy layer on top and the crunchy corner bits. *This* is *that*, without the rest of that brownie guilt! Thin, crispy little chocolate wonders, these are. It’s a brownie. It’s a thin. It’s the skin of the brownie!
The preserved lemon adds an unexpected (but totally awesome) salty, citrus-y burst. Think about it as sprinkling a little sea salt on top of your favorite brownie or cookie, except it’s lemon flavored salt and amazeballs. You can find preserved lemons at Whole Foods, specialty ethnic markets, or just order it online at Lemon Bird Jams.
Ginger Brownie Thins with Preserved Lemon
makes 24 cookies in 30 minutes
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces Taza Ginger Chocolate Mexicano Disc, chopped (note: one disc is 2.7 oz, so all but about 4 wedges of one disc = 2 oz.; can substitute your favorite dark chocolate)
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/2 teaspoon vanilla extract
Pinch of flaky sea salt
Nonstick vegetable oil spray
Lemon Bird Jam’s Preserved Meyer Lemons, rinsed, soaked and finely chopped
Position rack in lowest third of oven; preheat to 350°F. Line two baking sheets with parchment paper and butter the paper.
Take half of a preserved lemon and rinse under cool water. Soak in cool water for about 5 minutes. Pat dry and remove seeds and most of the pulp. Chop into a very small dice. Set aside.
Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power in 30 second increments until almost completely melted (about 1 minute total, there should still be a few bits of unmelted chocolate and butter when you pull it out of the microwave – let the residual heat melt this.). Whisk until smooth and completely melted. Add sugar and egg and whisk until fully incorporated, about 1 minute. Add flour, vanilla extract, and salt and stir to blend. Let batter stand 10 minutes.
Scoop rounded teaspoonfuls of batter onto prepared baking sheets, leaving a good amount of space between each cookie so that there are only 12 per sheet. Spray a sheet of plastic wrap lightly with nonstick spray. Place plastic wrap, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle with a few bits of chopped preserved lemon over each cookie. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 3 minutes. Using a large, thin spatula, ransfer cookies to rack; cool completely.
DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.