Brownie cookies2

 
                              Brownie Cookies2
 
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Chocolate                        Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Ounce         Semisweet chocolate
    2 1/3  Cup           Sifted all-purpose flour
      1/2  Teaspoon      Baking powder
    1      Cup           Granulated sugar
    2                    Egg
      3/4  Cup           Finely chopped walnuts
    1      Ounce         Unsweetened chocolate
    1 1/2  Teaspoon      Baking soda
      1/4  Pound         Unsalted butter
    1      Tablespoon    Vanilla extract
    1      Tablespoon    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 ch
 ocolate 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
 b!
 aking 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 re
 moval. 
 
 
 
 
 
 
 
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