*  Exported from  MasterCook  *
 
                              Brownie Cookies
 
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Desserts                         Cookies
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      oz            Semisweet chocolate
    2 1/3  c             Sifted all-purpose flour
      1/2  t             Baking powder
    1      c             Granulated sugar
    2                    Eggs
      3/4  c             Finely chopped walnuts
    1      oz            Unsweetened chocolate
    1 1/2  t             Baking soda
      1/4  lb            Unsalted butter
    1      T             Vanilla extract
    1      T             Milk
 
   1.  Melt the chocolate over hot water. 2.  Sift the flour, baking soda, and
   baking powder together. Set aside. 3.  In the bowl of a mixer, cream the
   butter. Add the sugar slowly and continue to beat. Add the vanilla, then
   the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
   dry ingredients and the milk by hand. When just blended, mix in the
   walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
   Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
   cookies, scoop out a portion of dough and roll out on a well-floured
   surface. When dough is 1/4 inch thick, cut it into rounds or other desired
   shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
   for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
   oven and don't let these cookies overbrown. VARIATION: For the Brownie
   Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
   Lightly grease the back side of a large baking sheet. Roll the dough out
   onto the baking sheet as thinly as possible so that the baked product will
   crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
   harden, then slide the cookie from the sheet and cool completely. Roll over
   the cookie with a rolling pin until it is crushed to a fine crumb. (There
   should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
   unsalted butter. Mix it into the crumbs and pack the mixture over the
   bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
   before filling in order to set the crust. Note: When I made this, I made
   individual cookie crumb crusts for the “Kit’s Chocolate Mousse” recipe by
   using a large muffin pan. Line each cup with waxed paper for easy removal.
  
 
 
 
 
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