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Brownie Cookies
* Exported from MasterCook *
Brownie Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Chocolate
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.
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Nutr. Assoc. : 0 371 14 0 76 0 0 0 541 902 1580
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