These chocolate cookies are excellent and very easy to make. The texture is like a brownie, and the sweetness is subdued beneath a rich chocolate flavour.
Since I am a woodworker and not a professional food blogger, I won’t tell you some long-winded story about my journey to the perfect cookies. The recipe is right here, near the top where it belongs!
- Preparation Time
20 minutes - Baking Time
14 minutes - Oven Temperature
350°F - Difficulty
Easy
Ingredients
- 2 cups semisweet chocolate chips
- 1/4 cup butter (salted)
- 1 can (300 ml) sweetened condensed milk
- 1/4 cup white sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 1/2 cup chopped pecans
Instructions
- Combine first 6 ingredients in a heavy saucepan and melt over low-medium heat, stirring continually.
- Mix in flour and nuts.
- Remove from heat.
- Scoop onto greased heavy-gauge cookie sheets. With a 15 ml scoop you should have about 42 cookies.
- Bake in pre-heated oven at 350°F for 13-14 minutes.
Helpful Hints
- Cookies should fit on 2 medium-sized cookie sheets.
- Scoop quickly while the dough is still hot, trying not to burn your fingers too badly. Cookie drops can be pressed down lightly with you thumb, but do not flatten them.
- Once the first sheet is in the oven, give the remaining dough a good stir before scooping the rest – this will help maintain a shine on the finished product. Don’t be surprised if the cookies on the first sheet come out shinier than those on the second.
- Use a Danish dough whisk to mix in your flour.
