Super Fudgey Chocolate Cookies
There’s fudgy, then there’s super-fudgy. For the kid in all of us.
Prep Time: 15 minutes plus chilling and baking time
Preheat To: 350ºF (180ºC)
Serving: about 5 dozen
2 ½ cups (625 mL) semi-sweet chocolate chips
3 tbsp (45 mL) butter
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
2 cups (500 mL) all-purpose flour
½ tsp (2.5 mL) baking soda
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) coarsely chopped nuts (optional)
1. In heavy saucepan, over low heat, melt chocolate chips and butter with Eagle Brand.
2. Remove from heat; stir in remaining ingredients; mix well.
3. Divide dough into thirds; shape each into an 8" (20 cm) roll. Wrap in wax paper. Chill until firm (about 2 hours). Cut into ¼ inch (.5 cm) slices; place on ungreased or parchment paper-lined baking sheets.
4. Bake in a preheated 350°F (180°C) oven, 7 to 9 minutes or until tops are slightly crusted. Cool 2 minutes on baking sheets, then on wire racks. Store tightly covered at room temperature.