Pecan Fudgies
Chocolate pecan cookies made with condensed milk for a rich, soft texture, with no additional sugar needed.
Ingredients
chopped pecans (6 ounces)
1 1/2 cups
semisweet chocolate morsels (12 ounces, divided)
2 cups
unsalted butter (1/2 stick)
1/4 cup
sweetened condensed milk (14 ounces)
1 can
vanilla extract
1 1/2 teaspoons
salt
1 pinch
all-purpose white flour
2/3 cup
shredded or flaked sweetened coconut (about 3 ounces, optional)
1 cup
large egg
1
Instructions
1
Step 1
Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper or coat with nonstick spray.
2
Step 2
Spread the pecans in a small baking pan and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until nicely browned; be careful not to burn. Immediately turn out into a small bowl and let cool; set aside.
3
Step 3
In a large, microwave-safe bowl, microwave 1 3/4 cups of the chocolate morsels and the butter on 100-percent power for 1 1/2 minutes. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a large, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
4
Step 4
Thoroughly stir the condensed milk, egg, vanilla, and salt into the chocolate mixture until well blended. Stir in the flour, pecans, remaining 1/4 cup chocolate morsels, and coconut, if using, until evenly incorporated.
5
Step 5
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 inches apart.
6
Step 6
Bake the cookies, one sheet at a time, in the middle of the oven for 6 to 8 minutes, or until barely firm when pressed in the centers; be careful not to overbake.
7
Step 7
Reverse the sheet from front to back halfway through baking to ensure even browning.
8
Step 8
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 5 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
9
Step 9
Store in an airtight container for up to 4 days or freeze for up to 1 month.
