Ever have those bakery cookies; sort of chewy and thin? These rich chocolate cookies are so decadent. Easy to pull together with pantry staples on the stove and bake in the oven. #condensedmilkcookies
Ingredients
4 tbsp butter, unsalted
14 oz can of sweetened, condensed milk (not evaporated)
12 oz pkg of semi-sweet chocolate chips or bittersweet chocolate
1/3 cup maraschino cherries, drained well and roughly chopped, chip size (optional)
1 tsp vanilla extract
pinch of salt
1 cup all-purpose flour
1 cup chopped nuts, optional
Instructions
Read Susie's Tips and Tricks below
1. In a double boiler over simmering water, melt the butter, chocolate chips, and condensed milk. Remove from heat, adding cherries (optional), vanilla, salt, flour, and nuts (optional).
2. Drop onto a greased cookie sheet. Flatten the top with your fingers; causing the dough to be about 1/2' thick. Shape all and set aside to bake as needed.
3. Bake at 350F for 10-12 minutes. Cool for a minute before removing from sheet. If your sheet is thin, it may need less time. Place on rack to cool fully.
The cookie should be somewhat fudgy.
Susie's Tips and Tricks
A double boiler is a bowl or pot placed on top of a pot of simmering water. This prevents the chocolate from scorching. Essentially, the trapped steam will gently melt the sugars, etc.
Toast the nuts so they retain a bit of bite; otherwise they turn soft.
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