Who doesn’t like an easy chocolate cookie???
Back in the winter, I made these easy Fudge Cookies when we had some friends over for a small gathering. One of the young ladies, Cynthia, raved about them at the time, and has mentioned them to me since then.
Well, today is Cynthia’s birthday, so I thought I’d make these cookies, take some to her at church tonight, and give her the recipe. I had told her how easy they were when I first made them.
I found the recipe for these Fudge Cookies in a cookbook I purchased at a tearoom in Eureka Springs, Arkansas many years ago.
The Victorian Sampler Tearoom in Eureka Springs . . .
For years, my mother and daddy, my sister, and my children and I would go to Eureka Springs, Arkansas during the spring. We would stay at various motels so the children could swim, but we would always eat at certain tearooms in that quaint little mountain town.
One of the tearooms we would go to was the Victorian Sampler Tearoom. As I recall, it was painted blue with white trim. It had a large porch that went around the house. If you are familiar at all with Eureka Springs, there are MANY Victoria style homes there that date back to the late 1880’s. This home was built in 1879.
The last time we went there, I bought their cookbook, “The Victorian Sampler Tearoom Cookbook”. It is filled with wonderful recipes, including the one for these Fudge Cookies!
The Fudge Cookies Recipe . . .
This has to be the absolute easiest cookie recipe I have ever made! It only has 5 ingredients! It is super simple to mix together and the result is a delicious chewy chocolate cookie.
The recipe says to bake these cookies only 10 minutes. I baked mine a little longer because I’m not sure my oven temp is accurate. But if you bake them too long, they will be hard and dry. Remember, as my daughter tells me, the cookies will continue to bake after you take them out of the oven.
Once you mix your ingredients together, the instructions say to “drop by tablespoons on a greased cookie sheet”. Two things:
- The batter is so thick, I rolled the tablespoons into balls, placed them on a baking mat, then pressed them down a little. They aren’t going to flatten out much in the baking process.
- I used a baking mat, but you can grease a baking sheet or use non-stick cooking spray.
The cookies, once baked, are slightly crisp on top, but chewy in the center. The pecans add a tasty crunch to the cookie.
Do you have a favorite chocolate cookie recipe?
Fudge Cookies Recipe
(From Victorian Sampler Tearoom Cookbook)
- 1 1/2 cups chocolate chips
- 2 tablespoons butter
- 1 cup flour
- 1 cup chopped pecans
- 1 (14-ounce) can sweetened condensed milk
- Preheat oven to 325 degrees.
- Melt chocolate chips and butter in a double boiler until soft enough to blend. (I just put mine in a saucepan on low, stirring occasionally until the chips were melted.) Set aside and cool to lukewarm.
- Add flour, pecans, and sweetened condensed milk. Mix well. Batter will be fairly thick.
- Drop by tablespoonfuls on greased cookie sheet. ( As I stated above, I rolled the heaping tablespoons of batter into a ball, then flattened slightly.)
- Bake for 10 minutes.
- Remove from oven and immediately transfer to wire racks to cool.
Yield: 3 dozen cookies (Mine only made about 30 cookies . . . I guess I made mine too large:))