One Bowl Chocolate Dulces
And easy cookie that might be described as 5-Minute Fudge in cookie form. It's a great way to use up half a condensed milk. Double Nuts are optional and you can add extra chocolate as needed.
Servings 22
Cost 5
Ingredients
- 1 cup Ghirardelli bittersweet chocolate chips (170 grams)
- 2 tablespoons brown sugar (25 grams)
- 4 tablespoons butter (salted) (56 grams)
- ½ can of a can of condensed milk (210 grams)
- ½ cup all purpose flour (65 grams)
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped pecans, toasted
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or Silpats.
- Place chocolate chips, brown sugar and butter in a 2 quart microwave-safe bowl. Microwave on high for 30 seconds. Stir to disperse heat, then microwave again for another 30 seconds. Stir until mixture is melted and smooth.
- Place bowl on scale and pour in 7 ounces of condensed milk. Alternatively, you may forego the scale and eyeball half a can. Add flour and stir until incorporated. Stir in vanilla and toasted pecans.
- Drop dough by rounded teaspoonfuls onto prepared cookie sheets. Bake each sheet for 10 minutes. Cool on cookie sheet for 3 minutes, then transfer to wire rack to cool.
Notes
I use a digital scale so that I can be precise with my condensed milk measurement. Condensed milk is kind of tricky to eyeball.
To toast the pecans, I spread them on a paper towel and microwave them for 2 to 2 ½ minutes. If you'd prefer to do it the old fashioned way, just spread the nuts on a cookie sheet and toast for 8 minutes or until fragrant. You'll want your nuts to be cool and crisp before you add them to the batter, so toast them first.