Chocolate Fudge Candy Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 36 (page 34 of 2011 edition).
These cookies are so good yet so simple. Is there anything made with sweetened condensed milk that is not good? I doubt it. These are soft and chewy. Even after they cooled, they are still quite soft on the inside and slightly crisp on the outside. I used chocolate chips for this recipe. Delicious!
Makes 55 small cookies
12 oz. semi-sweet chocolate, cut into pieces (or chocolate morsels)
2 oz. (1/2 stick) unsalted butter
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 cup sifted all-purpose flour
8 oz. (2 1/4 cups) pecans, toasted
Preheat oven to 350. Line cookie sheets with aluminum foil.
|Melt the chocolate and butter in the top of a double boiler over barely simmering water.|
|Remove the pan from the oven and add the sweetened condensed milk.|
|Add the vanilla.|
|Add the flour and mix well. (You may need to transfer to a larger container)|
|Add the pecans and mix well.|
|The mixture will be very shiny.|
|Use a scoop or tablespoon to form the cookies. Place them about 2 inches apart on the cookie sheets. Bake for exactly 7 minutes. You can bake more than one sheet at a time, just reverse the sheets about halfway through baking.|
|Slide the foil off the cookie sheets and let the cookies cool for a few minutes before transferring them to a cooling rack. The cookies will be duller after baking. Store in an airtight container.|