Chocolate Fudge Cookies (Print Version)
# Ingredients:
01 -
12 oz semisweet chocolate chips or a mixture of bittersweet and semisweet
02 -
½ stick unsalted butter
03 -
1 can sweetened condensed milk
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon bourbon (optional)
06 -
½ teaspoon salt
07 -
1 cup all-purpose flour
08 -
2 ¼ cups rough chopped toasted pecans
09 -
Maldon salt flakes for sprinkling
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Place chocolate and butter in a microwave-safe bowl. Heat on a low setting in 1-minute intervals, stirring with a wooden spoon after each interval, until fully melted and smooth.
03 -
Stir in the sweetened condensed milk, salt, vanilla extract, and bourbon (if using).
04 -
Using a rubber spatula, fold in the all-purpose flour and toasted pecans. Scrape the sides of the bowl as needed to fully combine.
05 -
Using a rounded teaspoon, drop cookie dough balls onto parchment-lined or Silpat-lined baking sheets, spacing them evenly.
06 -
Bake in the preheated oven for 7 minutes. The cookies should appear glossy, slightly wet, and not fully baked. This ensures a fudgy texture.
07 -
Allow the cookies to cool completely on the baking sheets. Then transfer them to a wire rack until the bottoms are dry.
08 -
Place cookies in an airtight container or seal in a large zip lock bag. They can be kept for up to 5 days at room temperature or frozen for later use.
# Notes:
01 -
For extra flavor, sprinkle cookies with Maldon salt flakes before baking, or dust with powdered sugar or cocoa powder after baking.