Recipe (click to expand)
|2 1/3||cup||flour, all-purpose, sifted|
|1 1/2||teaspoon||baking soda|
|3/4||cup||walnuts, finely chopped|
|Melt the chocolate over hot water. |
Sift the flour, baking soda, and baking powder together. Set aside.
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
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.
Preheat oven to 375 degres. Lightly grease
a cookie sheet.
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
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.