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1
Melt the chocolate over hot water.
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2
Sift the flour, baking soda, and baking powder together.
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3
Set aside.
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4
In the bowl of a mixer, cream the butter.
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5
Add the sugar slowly and continue to beat.
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6
Add the vanilla, then the eggs 1 at a time.
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7
Add the chocolate and stir to blend.
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8
Stir in the dry ingredients and the milk by hand.
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9
When just blended, mix in the walnuts.
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10
Cover and refrigerate dough for 30 minutes before rolling.
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11
Preheat oven to 375 degres.
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12
Lightly grease a cookie sheet.
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13
To form the cookies, scoop out a portion of dough and roll out on a well-floured surface.
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14
When dough is 1/4 inch thick, cut it into rounds or other desired shapes.
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15
Re-roll scraps and cut again.
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16
Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes.
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17
Watch for any hot spots in the oven and don't let these cookies overbrown.
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18
VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
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19
Lightly grease the back side of a large baking sheet.
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20
Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily.
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21
Bake crust at 375F (190C) for 5 to 7 minutes.
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22
Let crust harden, then slide the cookie from the sheet and cool completely.
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23
Roll over the cookie with a rolling pin until it is crushed to a fine crumb.
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24
(There should be about 2 1/4 cups of crumbs.)
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25
Melt 1 stick plus 1 tablespoon of unsalted butter.
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26
Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan.
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27
Freeze for 30 minutes before filling in order to set the crust.
