IBM Computer, Laptops and Servers

Brownie Cookies

Recipe

Title:

Brownie Cookies

Categories:

Cookies

Yield:

48 servings

Ingredients

• 4 oz Semisweet chocolate
• 1 oz Unsweetened chocolate
• 2 1/3 c Sifted all-purpose flour
• 1 1/2 ts Baking soda
• 1/2 ts Baking powder
• 1/4 lb Unsalted butter
• 1 c Granulated sugar
• 1 tb Vanilla extract
• 2 ea Egg
• 1 tb Milk
• 3/4 c Finely chopped walnuts

Ingredients

• 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.