Skip to main content

Chocolate Fudge Candy Cookies


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.
 
Labels:

Comments

Jen said…
following this blog was the worst mistake ever for my waistline. I think I might be making these tonight, they look amazing, easy, and delicious.
January 6, 2013 at 2:01 PM
Phillip Oliver said…
Just remember Jen - moderation is the key! hehe
January 7, 2013 at 9:11 AM
Spencer said…
Looks delicious! I would so love to try some. I am sure it tastes great.
January 8, 2013 at 3:43 PM
Post a Comment

Popular posts from this blog

Palm Beach Brownies with Chocolate Covered Mints

Palm Beach Brownies with Chocolate Covered Mints Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. viii. I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty. When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild. The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to ...
9 comments
Read more

Mulattoes

Mulattoes Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 199. Of the hundreds of Maida Heatter cookie recipes, this may be the most famous. These are chunky but soft, extremely chocolaty,  full of nuts and chocolate chips. Sinfully delicious! They are easy to make. The trickiest part may be the baking time. After making them numerous times, I have learned to only bake them 10 or 11 minutes at the most, then remove them and allow them to sit on the hot baking pan for about 5 minutes. They will be extremely soft to the touch but eventually they firm up nicely.  I just use my hand mixer for these. Although the recipe states that it makes 18 large cookies, I find that the yield is slightly higher, even when making them fairly large. I use a tablespoon scoop to form the cookies. 2 oz. unsweetened chocolate 6 oz. semi-sweet chocolate 3 oz. (3/4 stick) butter 1/4 cup sifted all-purpose flour 1 tsp. baking pow...
12 comments
Read more

Frozen Chocolate Mousse

Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 228. Here is a dessert sure to make any chocoholic swoon. Silky and decadent, this frozen mousse is like a rich chocolate ice cream. It is really easy to make - all the folding required will give you a workout but it is worth it! The crust can be made with crushed wafer cookies or you could even buy a ready-made crust. If doing your own, the instructions say to apply the crumbs around the sides of the pan (use a springform pan) but I did not do this - I just made a bottom layer. You will have to run a sharp knife around the pan before releasing the catch on the pan. The mousse is soft (even after freezing) and it will need to be put back in the freezer as soon as possible after serving. Maida Heatter recommends covering the mousse with either whipped cream, strawberries or chocolate leaves. I did not do either, it looks lovely without a topping. Crust 8 oz. choc...
5 comments
Read more