Brownie Cookies

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.

Date: Sat, 22 Jun 1996 22:55:02 -0500