This is the thirty-sixth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Chewy, fudgey, and crunchy. This chocolate cookie recipe has been a family favorite on my mom’s side since she was a little girl. In the 1970s, while my grandfather was serving with the army in Korea, my grandma, mom, and aunt had just moved to Fort Leavenworth, Kansas. A sweet next door neighbor brought these cookies over, and my grandma asked for the recipe. Since then, the tradition has continued of sharing these mouthwatering chocolate cookies everywhere my family goes.
Growing up as a military kid, I moved around every few years and was forced to adjust to new schools and meet new people. What a better way to make friends than by bringing over a plate of ooey gooey chocolate cookies? Whether in Texas, South Carolina, Colorado, or Virginia, we knocked on neighbor’s doors with these treats. They were always a big hit and gave me comfort by making a new place feel more like home.
When I was younger, my brother and I often sat at the top of the stairs, listening to my mom clanging pots and spoons, anticipating our job in the cookie baking process—licking the chocolate spoon. After the chocolate chips, butter, and milk were melted, my mom called us down to help “clean up” the mixing tools. Over the years, making these cookies myself has become my go-to whether for bringing in dessert for a birthday at school or just baking with friends. People always ask for the recipe, and it’s so fun to be able to share such an easy dessert with family and friends!
These cookies are so delicious because they are almost brownie-like, making them perfect for chocolate fanatics. Their deep chocolate flavor isn’t too rich, and each bite leaves you excited for the next. The chopped nuts add a nice crunch but are optional for a nut-free choice. Personally, I recommend pecans, but you can use walnuts, almonds, or whatever you prefer. Enjoy!
- 1 12 oz. package of semi-sweet chocolate chips
- 1 14 oz. can of sweetened condensed milk
- 6 tablespoons butter
- 1 tablespoon vanilla
- 1 cup chopped nuts (optional)
- 1 ¼ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
First, preheat the oven to 375 degrees Fahrenheit. Fill up the bottom pot of a double boiler with approximately 3 inches of water and place the top pot inside. If you don’t have a double boiler, it is very easy to create a make-shift one! One way to do so is to place a heat-safe mixing bowl inside a pot, making sure that the bottom of the bowl does not touch the bottom of the pot.
Next, turn on the stove to medium-high heat. When the water in the bottom pot begins to boil, mix the chocolate chips, sweetened condensed milk, and butter in the top pot of the double boiler. Continuously stir until a smooth, melted mixture forms. Turn off the stove, remove the top pot, and set aside. Then, add the vanilla and the chopped nuts to the melted mixture.
In a separate bowl, whisk the flour, baking powder, and salt together. Add the dry ingredients to the melted chocolate mix and stir until it is well mixed. Next, lightly grease a cookie tray with cooking spray. Use a scooper to scoop out teaspoon-size balls of batter. Drop the gooey chocolate balls onto the tray, and place the tray into the oven. Bake for 10 minutes, or until the cookies are crisp on the outside, and remove from the oven. Let the cookies cool for 2-3 minutes, then serve.
This recipe makes about 2 and a half dozen cookies. Enjoy!