These gobs of chocolate are a cross between a cookie and fudge.
12 oz semisweet chocolate chips or a mixture of bittersweet and semisweet
1/2 stick unsalted butter
1 can sweetened condensed milk
1 t vanilla extract
1 T bourbon (optional)
1/2 t salt
1 c flour
2 1/4 c toasted pecans, broken into large pieces
Maldon Salt flakes
Preheat oven to 350.
Melt chocolate and butter on low setting, in 1 minute intervals in microwave, stirring at each interval with wooden spoon, until fully melted. Stir until smooth. Stir in condensed milk, vanilla and bourbon. Stir in flour and toasted pecans.
Using a rounded teaspoonful, place dough on parchment or Silpat lined sheets. Sprinkle with salt, if you’d like. Bake 7 minutes. These will look glossy and wet and totally unbaked. Don’t worry. Let them cool completely. Transfer to wire rack until bottom is dry. I keep them sealed in a giant Zip-Lock and they have tasted great for 5 days.
Give some to your Salvation Army truck driver in hopes he will take your TV.
Keywords: cookies. chocolate fudge cookies, drop cookies, baking, fudge, chocolate, Maida Heatter