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1.
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Melt the chocolate over hot water.
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2.
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Sift the flour, baking soda,and baking powder together.
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Set aside.
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3.
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In the bowl of a mixer, creamthe butter.
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Add the sugar slowly and continue to beat.
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Add the vanilla,then the eggs 1 at a time.
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Add the chocolate and stir to blend.
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4.
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Stirin the dry ingredients and the milk by hand.
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When just blended, mix inthe walnuts.
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Cover and refrigerate dough for 30 minutes before rolling.5.
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Preheat oven to 375 degres.
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Lightly grease a cookie sheet.
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6.
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Toform the cookies, scoop out a portion of dough and roll out on awell-floured surface.
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When dough is 1/4 inch thick, cut it into rounds orother desired shapes.
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Re-roll scraps and cut again.
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7.
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Place on cookiesheet (leave room for expansion) and bake for 6 to 8 minutes.
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Watch forany hot spots in the oven and don't let these cookies overbrown.VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookiesand chill the dough briefly.
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Lightly grease the back side of a largebaking sheet.
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Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily.
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Bake crust at 375F for 5 to 7 minutes.
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Let crust harden, then slide the cookie fromthe sheet and cool completely.
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Roll over the cookie with a rolling pinuntil it is crushed to a fine crumb.
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(There should be about 2 1/4 cups ofcrumbs.)
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Melt 1 stick plus 1 tablespoon of unsalted butter.
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Mix it intothe crumbs and pack the mixture over the bottom and up the sides of a10-inch springform pan.
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Freeze for 30 minutes before filling in order toset the crust.
