Brownie Cookies

Food Ingredients:
4 ounces Semisweet chocolate 1 ounce Unsweetened chocolate cup Sifted all-purpose flour teaspoon Baking soda teaspoon Baking powder pound Unsalted butter 1 cup Granulated sugar 1 teaspoon Vanilla extract 2 Egg 1 teaspoon Milk cup Finely chopped walnuts

Recipe preparation:
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. 4 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. 5 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. 6 Preheat oven to 375 degres. 7 Lightly grease a cookie sheet. 8 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. 9 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 10 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. 11 Freeze for 30 minutes before filling in order to set the crust. 12 Note: When I made this, I made individual cookie crumb crusts for the “Kit’s Chocolate Mousse” 13 With waxed paper for easy removal.

Recipe source: Foodista recipe