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Name: Brownie Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 1 c Granulated sugar; 1 tb Vanilla extract; 2 Egg; 1 oz Unsweetened Chocolate; 2 1/3 c All-Purpose Flour sifted; 3/4 c Finely chopped walnuts; 1/4 lb Unsalted butter; 1 tb milk; 4 oz Semisweet chocolate; 1 1/2 ts Baking soda; 1/2 ts Baking Powder

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INGREDIENTS

1 c Granulated sugar
1 tb Vanilla extract
2 Egg
1 oz Unsweetened Chocolate
2 1/3 c All-Purpose Flour ; sifted
3/4 c Finely chopped walnuts
1/4 lb Unsalted butter
1 tb milk
4 oz Semisweet chocolate
1 1/2 ts Baking soda
1/2 ts Baking Powder

Servings

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, 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 dont 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 "Kits Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. Date: Sat, 22 Jun 1996 22:55:02 -0500 From: awilson@tfs.net MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Brownie Cookies

1 c Granulated sugar
1 tb Vanilla extract
2 Egg
1 oz Unsweetened Chocolate
2 1/3 c All-Purpose Flour sifted
3/4 c Finely chopped walnuts
1/4 lb Unsalted butter
1 tb milk
4 oz Semisweet chocolate
1 1/2 ts Baking soda
1/2 ts Baking Powder

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 dont 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 "Kits Chocolate Mousse" recipe by using a large muffin pan. Line each  cup with waxed paper for easy removal.    Date: Sat, 22 Jun 1996 22:55:02 -0500    From: awilson@tfs.net    MM-Recipes Digest V3 #175    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 48

Calories: 113
Calories from Fat: 69 (61%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.9g
Cholesterol 13.8mg		4 %
Sodium 124.9mg		4 %
Potassium 75.3mg		2 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 9.7g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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