*  Exported from  MasterCook  *
                              Brownie Cookies
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Desserts                         Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Ounces        Semisweet chocolate
    1      Ounce         Unsweetened chocolate
    2 1/3  Cups          Sifted all-purpose flour
    1 1/2  Teaspoons     Baking soda
      1/2  Teaspoon      Baking powder
      1/4  Pound         Unsalted butter
    1      Cup           Granulated sugar
    1      Tablespoon    Vanilla extract
    2      Each          Egg
    1      Tablespoon    Milk
      3/4  Cup           Finely chopped walnuts
 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.
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 0 371 14 0 76 0 0 0 541 902 1580