I’m not much of a sweet tooth. I would almost always reach for seconds of my dinner instead of dessert. My love for the savory shows up in the food I try to cook. I rarely bake, and when I do, my favorite thing to bake is bread. Sometimes, though, a good cookie can pull me over to the sweet side. Especially if the cookie is more like an gooey, fudgy brownie in disguise.
This recipe originally came from “America Cooks,” a staple in our kitchen, but I’ve tweaked it a tiny bit and added explanations and tips to the instructions.
Recipe: Flourless Chewy Chocolate Brownie Cookies
(Makes 24-30 cookies)
- 2 1-ounce squares unsweetened chocolate
- 14-ounce can condensed milk
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- pecan halves
- mini marshmallows
- Preheat oven to 350Â°F. Line one or two baking sheets with parchment paper.
- Cook chocolate in metal bowl over saucepan of hot water until melted (or use a double boiler if you have one).
- Add the condensed milk; keep bowl over hot water, stirring frequently, until very thick. If you dip a spoon in it and hold the spoon up a few inches, it should stick or drip very slowly off.
- Once thick enough, remove from heat and stir in vanilla and walnuts.
- Scoop mixture by teaspoons (blobs about 1 inch in diameter – these cookies should be small) onto parchment papered baking sheets roughly 2 inches apart. Put pecan half and 2 mini-marshmallows on top of each cookie (I tried to make them look like faces).
- Bake in preheated oven for 10 to 12 minutes.
- Allow to cool and solidify for about 5 minutes. Carefully remove from parchment and allow to cool on a plate or cooling rack.
These will come out glossy and smooth, not sticky, on the outside but will have the texture of very rich walnut brownies on the inside. They are delicious while still warm from the oven, but no less chewy at room temperature.