Brownie Cookies

Instructions

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, creamthe 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. Stirin the dry ingredients and the milk by hand. When just blended, mix inthe walnuts. Cover and refrigerate dough for 30 minutes before rolling.5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. Toform the cookies, scoop out a portion of dough and roll out on awell-floured surface. When dough is 1/4 inch thick, cut it into rounds orother desired shapes. Re-roll scraps and cut again. 7. Place on cookiesheet (leave room for expansion) and bake for 6 to 8 minutes. Watch forany hot spots in the oven and don't let these cookies overbrown.VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookiesand chill the dough briefly. Lightly grease the back side of a largebaking 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°F for 5 to 7 minutes. Let crust harden, then slide the cookie fromthe sheet and cool completely. Roll over the cookie with a rolling pinuntil it is crushed to a fine crumb. (There should be about 2 1/4 cups ofcrumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it intothe crumbs and pack the mixture over the bottom and up the sides of a10-inch springform pan. Freeze for 30 minutes before filling in order toset the crust.

Author's Comments

When I made this, I made individual cookie crumbcrusts for the Kit's Chocolate Mousse recipe by using a large muffinpan. Line each cup with waxed paper for easy removal.

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