Earlier this month, one of my favorite food bloggers, Anna from Cookie Madness, had her first cookbook published. It’s called The Daily Cookie and has a recipe for every day of the year.
There’s a holiday or recognition day or an anniversary of some big thing every single day. Some have more than one. Anna took a fun approach in her book by finding appropriate cookies for days like National Cookie Day (December 4th) and the anniversary of the founding of ASPCA (April 10th).
These cookies are for International Left Handers Day (August 13th, if you’re keeping track). I am not left-handed, or I might have previously known that this day exists. In her book, Anna calls these Left-Handed Chocolate Cookies because they are so simple that you could make them using your opposite hand. She also mentions other aliases for these, and I picked my favorite (and Anna’s) – Dulces.
The beauty of these cookies is that they can be made using only a saucepan and a spoon. The dough is combined on the stovetop and then scooped and baked in the oven. Cooking the condensed milk and brown sugar gives the cookies just a hint of caramel flavor combined with all of that chocolate and toasted pecans.
If you’re a big chocolate fan, these are for you. They are over-the-top chocolate, and that’s just fine with me any day.
Ingredients
- 1/2 cup unsalted butter
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup firmly packed light brown sugar
- 14 ounces sweetened condensed milk
- 1 & 1/4 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt*
- 1 cup toasted pecans, coarsely chopped
Instructions
Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
Place butter in a 3-quart saucepan. Melt over medium heat. Reduce heat to low and add chocolate chips and brown sugar. Cook, stirring constantly, over medium-low heat until mixture is smooth. Stir in condensed milk until blended.
Remove from heat. Stir in vanilla, flour, and salt just until combined. Stir in pecans. Let sit for about 5 minutes, or until mixture is thick enough to scoop.
Drop dough by rounded teaspoonfuls and place about 2 inches apart on prepared baking sheets. Bake, one sheet at a time, for 10 minutes. The centers should still be slightly soft. Do not overbake.
Cool on baking sheets for 3 minutes. Then, transfer to wire racks to cool completely.
Notes
*I added salt to the cookies as a personal preference. You may omit it, especially if you are using salted pecans.
Recipe adapted from The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life.
November 13th, 2012 at 2:11 pm
Mmmm these sound fantastic! I love the idea of cooking everything on the stove. I have to give this a try
November 13th, 2012 at 2:36 pm
Got to try these .. look/feel really yummy!!! Thank you for sharing.
November 13th, 2012 at 3:29 pm
Mmm love this idea! I need to find that cookbook.
November 13th, 2012 at 9:41 pm
Just made these! Had everything on hand and the fact that it required only on pot made it even better.
The cookies are delicious! Mine didnt flatten like yours but they taste wonderfully chewy and chocolatey. I added chopped walnuts instead of pecans.
November 16th, 2012 at 9:09 am
These look so good! I’m going to have to get my hands on a copy of that cook book!
January 28th, 2013 at 7:44 pm
Thanks for the recipe. These cookies are fantastic. My colleagues asked me the recipe. I have bought the cookbook and the cookbook THE BACK IN THE DAY BAKERY COOKBOOK at Amazon. I look forward to receiving these books.