4 oz Semisweet chocolate 1 c Granulated sugar
1 oz Unsweetened chocolate 1 T Vanilla extract
2 1/3 c Sifted all-purpose flour 2 ea Egg
1 1/2 t Baking soda 1 T Milk
1/2 t Baking powder 3/4 c Finely chopped walnuts
1/4 lb Unsalted butter
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.
Yields
48 servings