Chocolate Nut Drop Cookies

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.

   Ongeveer 5 min

2. 2

   In a medium saucepan over low heat, combine the chopped chocolate and sweetened condensed milk.

   Tip van de kok: Alternatively, melt the chocolate first in a double boiler or microwave, then stir in the condensed milk.

3. 3

   Stir the mixture constantly until the chocolate is fully melted and the mixture is smooth and begins to thicken, about 3-5 minutes.

   Ongeveer 5 min

   Tip van de kok: Do not let the mixture boil, as it can scorch.

4. 4

   Remove the saucepan from the heat.

5. 5

   Stir in the chopped pecans, vanilla extract, and salt until everything is well combined.

   Ongeveer 1 min

6. 6

   Let the cookie mixture cool at room temperature for about 20 minutes, until it's firm enough to hold its shape.

   Ongeveer 20 min

   Tip van de kok: You can speed this up by placing the bowl in the refrigerator for about 10 minutes, but don't let it get too hard.

7. 7

   Drop rounded teaspoonfuls of the mixture onto the prepared baking sheet, about 5cm (2 inches) apart.

   Ongeveer 4 min

   Tip van de kok: A small cookie scoop works perfectly for uniform sizing.

8. 8

   Bake for 8 to 10 minutes, just until the edges are set and the tops look dry.

   Ongeveer 10 min

   Tip van de kok: The cookies will still be soft in the center when they come out of the oven.

9. 9

   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   Ongeveer 5 min

   Tip van de kok: This helps them firm up so they don't fall apart when you move them.