These cookies are a great alternative to Holiday Fudge. (and don’t you fret, I have a winner of a fudge recipe coming up. My Grandma’s recipe called $100 Fudge. It is phenomenal.) These cookies are very fudge-like, but by adding flour and sweetened condensed milk, your teeth won’t scream from sugar overload when you bite into them.
First you melt your chocolate and butter. Some people use the microwave, and that’s just fine. I happen to have a good relationship with my microwave, but this time I am using a double-boiler. It’s a lot harder to burn chocolate if you melt it in a pan over a pan of simmering water. Here is where I learned a hard lesson today. FIRST, you get the water boiling and then turn it down to a simmer. You do not want steam wafting out from the bottom pan like a locomotive. Once you are at a simmer, add the chocolate chips and the butter cut up into chunks. And this is where everything went sideways.
EASY Fudge Cookies? I think not.
I seized up the chocolate….twice. On the second go-round, I checked the internet and JoePastry told me that I must have gotten a bit of moisture in the chocolate while it was melting in my double-boiler and that is what caused my chocolate to get all clunky. It looked pasty and had a chalky texture. The crazy solution was to add some more hot water into it and it got all silky and smooth again! No joke! It was like David Copperfield was in my kitchen.
After you have melted the chocolate, remove from heat and stir in flour, milk, and vanilla.
Once mixed in and smooth, fold in chopped nuts. I just happened to have had 1 cup of walnuts from my dear friend Myrna, so I chopped those up and folded them in. Now, you are going to want to stop there and eat the batter. It’s true. But don’t do it. It’ll be worth it.
Drop the batter by teaspoonfuls onto a silicone baking liner or greased cookie sheet. See how shiny and glossy it is?!!! I did that.
Bake for 8-10 minutes at 350 degrees. The cookies will have a very thin outer shell that will crack a bit. Ding! They’re ready!
These cookies are fudgy and decadent, soft and nutty. You could easily eat all 4 dozen cookies and why shouldn’t you? You’ve overcome the double-boiler!
Please notice the helpful hint about boiling potatoes at the bottom of this recipe. Aren’t those church ladies the best?!!
Easy Fudge Cookies
- 1 12 oz. bag of semi-sweet chocolate chips
- 1/4 c. butter
- 1 c. sweetened condensed milk
- 1 c. flour
- 1 tsp. vanilla
- 1 c. chopped nuts
- Melt the chocolate chips and butter in a double-boiler over hot water, blending well.
- Remove from the heat.
- Stir in the milk, flour and vanilla.
- Blend well until smooth.
- Fold in the nuts.
- Drop from tsp. onto greased baking sheets and bake at 350 degrees for 8 minutes.