I know I’m not the only one who occasionally gets a craving for chocolate, only to find that there is none in the house. Okay, okay, I did have a bag of chocolate chips, but I wanted something that I could really sink my teeth into. Enter this old recipe for Chocolate Dulces and I’m in business.
I’ve had this recipe forever, but never made it, so as I am wont to do, changed things up a bit by adding a tiny bit of cinnamon, and made things easier by melting the chocolate in a microwave instead of a double boiler. I also used parchment-covered cookie sheets, which made it very easy to slide the cookies off to cool. Because I find dropping cookies to be tedious, I used a disposable pastry bag to pipe mine. This made the job much faster and easier. The recipe claims that it makes 50 cookies. Umm, no. Piping a teaspoon for each cookie, I finally stopped at 178. That is not a typo. They are small bites, very chewy and chocolaty, and very good, so you can eat a number of them and still feel virtuous. (That's my story and I'm sticking to it.)
2 cups semisweet chocolate chips
1/4 cup sugar
1 14-oz. can sweetened condensed milk
1/2 cup butter
1 cup flour
1 cup finely chopped pecans
1 t. Mexican vanilla extract
A whisper of cinnamon
Preheat oven to 350°F.
Mix chocolate chips and sugar together in a large microwave-safe bowl and microwave on high at 30-second intervals, stirring after each, until melted, 1-2 minutes. Add condensed milk and butter, stirring until blended. Stir in flour, nuts, vanilla, and cinnamon, until combined. Let stand for 10 minutes. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake for exactly 10 minutes. Remove at once to a sheet of waxed paper to cool.
This post is linked to: Inspire Me Tuesday, Tuesdays At Our Home, Two Cup Tuesday, Celebrate Your Story, Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else