You can make these, from ingredient-measuring to the end of baking, in 40 minutes or less. Only one pot to clean. And they have a gorgeous caramelly-chewy texture.
6 ounces good-quality bittersweet chocolate, chopped*
2 tablespoons butter
1 teaspoon vanilla extract
1 1/4 cups flour
1 can sweetened condensed milk
At least two cookie sheets
Preheat oven to 350F/175C.
1. Melt chocolate and butter together in a large saucepan over very low heat.
2. Add condensed milk and vanilla and stir well.
3. Add flour, a little at a time, and stir until you have a fairly thick dough.
4. Drop by teaspoons, well-spaced, onto greased cookie sheets.
5. Bake for 10-12 minutes, watching them carefully so they don’t burn. They will look underdone when you remove them: that’s okay.
6. Allow to cool 5 minutes on the cookie sheets, then remove them to a rack to finish cooling.
Makes about 30 cookies.
* You should use the darkest and best chocolate you can find, otherwise these will not be chocolaty enough. Forget about store-brand baking chocolate or chips: most of them don’t even have real chocolate in them, they’re just cocoa-flavored shortening. Considering the negligible cost of the other ingredients, splurge on Valrhona, Lindt, Scharffen Berger, or another quality choc brand. You won’t regret it.