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Brownie Cookies2

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Submitted by mercury

Ingredients

4 115.6
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, null, null
2 ⅓ 552
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 2.5
TEASPOON ML BAKING POWDER
1 237
CUP ML SUGAR
granulated
2 2
EACH EACH EGGS
¾ 177
CUP ML WALNUTS
finely chopped
1 28.9
1 ½ 7.5
TEASPOONS ML BAKING SODA
¼ 113.4
1 15
TABLESPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML MILK

Directions

  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 When dough is ¼ 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 b! aking 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℉ (190℃) 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 2¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 968 45% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 246mg 10%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 22%
Sugars g
Protein 35g
Vitamin A 17% Vitamin C 1%
Calcium 7% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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