Prep 15 mins
Cook 10 mins
These cookies are soft and chewy and will satisfy the chocolate lover.
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup baking cocoa
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips, divided
- 1⁄3 cup butter or 1⁄3 cup margarine
- 1 can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- Preheat oven to 350 degrees.
- Lightly grease cookie baking sheets.
- Combine flour, cocoa, and baking soda in medium bowl.
- Melt 1 cup chocolate chips and butter in heavy duty saucepan over low heat.
- Stir in sweetened condensed milk, egg, and vanilla extract.
- Mix well.
- Stir in dry mixture.
- Stir in nuts and remaining chocolate chips.
- Drop dough by rounded teaspoons onto prepared cookie sheets.
- (Dough will be very soft.) Bake at 350 degrees for 8-10 minutes or until edges are set.
- Centers may be slightly soft.
- Cool on cookie sheet for 2 minutes.
- Remove and cool completely.
These are very good cookies. They aren't overly sweet, but still full of chocolate. I'm not sure how that works. I made them as listed and everyone loved them. I think I'd like to add a touch of cinnamon, just because I like it with my chocolate. Made and Reviewed for PAC Fall 2009.
These are the best. I have been making thses since I found the recipe on Zaar soon after it was posted. I do a lot of baking for my parish and other organizations, so I must have literally made thousands over the years. People love them. They have a brownie like texture. Sometimes I add cinnamon and/or a teaspoon of instant coffee, which boosts the chocolatey flavor. Thanks so much for sharing this recipe.
These cookies are very soft and chewy. Real good. They weren't sweet enough for me, so for the remaining batches I rolled the dough into balls and covered them in sugar before baking. That gave them just the right amount of sweetness for me. It helps to cut the butter into pieces. The chips were melting faster than the butter and I was afraid the chocolate would burn. Also, I put the dough in the fridge for a few minutes to make it a bit less sticky and easier to work with. I had a hard time figuring out when they were done so I took them out when the tops started to crack which seemed to work.