Prep 20 mins
Cook 20 mins
This is one of the few recipes of my mom's that I have in her own handwriting. My husband was scarfing these one Christmas at my parents's house, so she sent home the recipe. She states this makes 5 dozen cookies, but she made them bigger, so got about 30.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups semi-sweet chocolate chips, divided
- 1 (14 ounce) can sweetened condensed milk
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans, plus 1/2 cup
- 1 teaspoon vanilla
- Melt chocolate and butter in a saucepan.
- Remove from heat.
- Add milk and mix well.
- Add flour and salt and mix well.
- Add nuts, remaining chips,and vanilla.
- Drop by 2 tsps or whatever size you want,on greased cookie sheets.
- Bake at 325* for about 12 minutes.
Would love it give this 5 or more stars, but because I SCREWED up so bad, I don't know what they really taste like. Anyway they did taste good. Nice and chewy and best of all fudgy. Will make them again when we get back. The RIGHT WAY! They are good.
I made this delectable dessert as a bar rather than as a cookie, but I wasn't sure how much time I should of baked this in the oven. Well, I seemed to of over baked the bars, the bottom and sides the the bars were a bit hard, so the next time I decide to make these again, I won't bake them as long, and I will edit my review and rate this recipe with stars. One thing I did as another reviewer had done, was to top the bars w/chocolate chips after I took them out of the oven, then I placed them back in the oven for 1 minute, so the chips would melt and make an icing ontop. I also topped the pan with 20 pecan halves, and later cut them bars into 20 bars. This recipe certainly does have an intense chocolate flavor, which makes the cookies/bars quite rich, but I look forward to making them again in the near future.
YOWZA, truly for those who need a chocolate fix! Very good. I used the double boiler method to melt the chocolate chips and topped w/ pecan halves because I want the kids to eat all these so I don't make pig out of myself! Once the dough cools, using a cookie scoop is easy. They don't spread that much so they can be plopped close together for baking. *do not be tempted to add to the baking time. They will firm up. Also, avoid using a dark baking sheet & the lower oven rack. I used parchment paper and one batch was over done. Made in memory of MEP. RIP. Thanks to your mom, wherever she may be, for this fab recipe!