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INGREDIENTS

Ingredients
2 1/2 cups (18 ounces) chocolate chips
14 ounces sweetened condensed milk
3 tablespoons (1 1/2 ounces) butter
2 cups (8 1/2 ounces) flour
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon espresso powder (optional ; for enhanced chocolate flavor)
1 egg
1 teaspoon vanilla extract
1/2 cup (2 ounces) chopped toasted nuts (optional)
1/2 cup (2 ounces) cacao nibs (optional)

INSTRUCTIONS

Fudgy Condensed Milk Cookies

MAKES about 7 dozen small cookies

Ingredients

2 1/2 cups (18 ounces) chocolate chips

14 ounces sweetened condensed milk

3 tablespoons (1 1/2 ounces) butter

2 cups (8 1/2 ounces) flour

1/2 teaspoon baking soda

pinch of salt

1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)

1 egg

1 teaspoon vanilla extract

1/2 cup (2 ounces) chopped toasted nuts (optional)

1/2 cup (2 ounces) cacao nibs (optional)

Directions

In a medium saucepan, combine the chocolate, condensed milk, and butter. Cook over medium heat, stirring occasionally, until the chocolate is fully melted.

Turn off the heat and add the flour, baking soda, salt, espresso powder (if using), egg, and vanilla. Stir to combine well.

Add the nuts and cacao nibs, if using. These are nice additions for crunch but not necessary!

Let the dough cool, and then chill it for about 20 minutes in the refrigerator. Once chilled, divide the dough into four equal portions (or three, if you want larger cookies). Roll each portion into a log, about 2" wide, and wrap tightly in plastic wrap.

Chill the logs for at least 2 hours, or you can pop them in the freezer for 20 minutes if you're in a rush. You just want them to be firm and easy to slice.

When you're ready to bake, preheat the oven to 325 degrees F, and line your baking sheets with parchment paper.

Working with one log of dough at a time, slice the logs into thin slices (about 1/4" to 1/2" each)—the thicker the slice, the chewier the cookies will be.

Place the cookies on the prepared baking sheets—you don't have to leave too much space, as they don't spread much.

Bake the cookies for 12 minutes. They'll look underdone, but that's okay, take them out anyway. They'll firm up as they cool. Repeat with the remaining logs (you can also keep the dough frozen for up to a month before using).

Ingredients

2 1/2 cups (18 ounces) chocolate chips

14 ounces sweetened condensed milk

3 tablespoons (1 1/2 ounces) butter

2 cups (8 1/2 ounces) flour

1/2 teaspoon baking soda

pinch of salt

1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)

1 egg

1 teaspoon vanilla extract

1/2 cup (2 ounces) chopped toasted nuts (optional)

1/2 cup (2 ounces) cacao nibs (optional)

AUTHOR NOTES

This intriguing cookie recipe, adapted from one I found in the Eagle Brand recipe archives, uses a can of condensed milk rather than a classic butter/sugar blend. They're a bit chewy, a bit crisp, and wonderfully chocolate-y. Since they don't spread much on the baking sheet, you can make a very large batch; or freeze some logs of dough to have at the ready for the next month. —Posie (Harwood) Brien

NOTES

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Fudgy Condensed Milk Cookies

Ingredients 
2 1/2 cups (18 ounces) chocolate chips 
14 ounces sweetened condensed milk 
3 tablespoons (1 1/2 ounces) butter 
2 cups (8 1/2 ounces) flour 
1/2 teaspoon baking soda 
  pinch of salt 
1/2 teaspoon espresso powder (optional for enhanced chocolate flavor)
1  egg 
1 teaspoon vanilla extract 
1/2 cup (2 ounces) chopped toasted nuts (optional) 
1/2 cup (2 ounces) cacao nibs (optional)

Fudgy Condensed Milk Cookies
MAKES about 7 dozen small cookies

Ingredients
2 1/2 cups (18 ounces) chocolate chips
14 ounces sweetened condensed milk
3 tablespoons (1 1/2 ounces) butter
2 cups (8 1/2 ounces) flour
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)
1 egg
1 teaspoon vanilla extract
1/2 cup (2 ounces) chopped toasted nuts (optional)
1/2 cup (2 ounces) cacao nibs (optional)

Directions
In a medium saucepan, combine the chocolate, condensed milk, and butter. Cook over medium heat, stirring occasionally, until the chocolate is fully melted.
Turn off the heat and add the flour, baking soda, salt, espresso powder (if using), egg, and vanilla. Stir to combine well.
Add the nuts and cacao nibs, if using. These are nice additions for crunch but not necessary!
Let the dough cool, and then chill it for about 20 minutes in the refrigerator. Once chilled, divide the dough into four equal portions (or three, if you want larger cookies). Roll each portion into a log, about 2" wide, and wrap tightly in plastic wrap.
Chill the logs for at least 2 hours, or you can pop them in the freezer for 20 minutes if you're in a rush. You just want them to be firm and easy to slice.
When you're ready to bake, preheat the oven to 325 degrees F, and line your baking sheets with parchment paper.
Working with one log of dough at a time, slice the logs into thin slices (about 1/4" to 1/2" each)—the thicker the slice, the chewier the cookies will be.
Place the cookies on the prepared baking sheets—you don't have to leave too much space, as they don't spread much.
Bake the cookies for 12 minutes. They'll look underdone, but that's okay, take them out anyway. They'll firm up as they cool. Repeat with the remaining logs (you can also keep the dough frozen for up to a month before using).
Ingredients

2 1/2 cups (18 ounces) chocolate chips

14 ounces sweetened condensed milk

3 tablespoons (1 1/2 ounces) butter

2 cups (8 1/2 ounces) flour

1/2 teaspoon baking soda

pinch of salt

1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)

1 egg

1 teaspoon vanilla extract

1/2 cup (2 ounces) chopped toasted nuts (optional)

1/2 cup (2 ounces) cacao nibs (optional)

AUTHOR NOTES
This intriguing cookie recipe, adapted from one I found in the Eagle Brand recipe archives, uses a can of condensed milk rather than a classic butter/sugar blend. They're a bit chewy, a bit crisp, and wonderfully chocolate-y. Since they don't spread much on the baking sheet, you can make a very large batch; or freeze some logs of dough to have at the ready for the next month. —Posie (Harwood) Brien

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Nutrition

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Serving Size: 1 (515g)
Recipe Makes: 1

Calories: 2100
Calories from Fat: 1139 (54%)

Amt Per Serving		% DV

	Total Fat 126.6g	169 %
	Saturated Fat 80.1g	400 %
	Monounsaturated Fat 33.5g
	Polyunsanturated Fat 4.8g
Cholesterol 379mg		117 %
Sodium 1313.2mg		45 %
Potassium 1506mg		40 %
Total Carbohydrate 216.5g		64 %
	Dietary Fiber 0g	0 %
	Sugars, other 216.5g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2100

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