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12 oz dark or semisweet chocolate chips
4 tbsp sugar
1 stick (1/2 cup) butter
1 14 oz. can sweetened, condensed milk
1 cup all-purpose flour
3 tsp vanilla
1 cup pecans, chopped
Stir first four ingredients in double boiler, or in a heavy saucepan over low heat, until melted and smooth. Remove from heat and stir in flour, vanilla, and pecans. Drop by heaping teaspoonfuls on cookie sheet. Bake at 350 degrees for 8-9 minutes.
Makes 24 cookies
These freeze great after baking and cooling completely. Pull out of freezer to thaw at least 4 hours before serving.
4 tbsp sugar
1 stick (1/2 cup) butter
1 14 oz. can sweetened, condensed milk
1 cup all-purpose flour
3 tsp vanilla
1 cup pecans, chopped
Stir first four ingredients in double boiler, or in a heavy saucepan over low heat, until melted and smooth. Remove from heat and stir in flour, vanilla, and pecans. Drop by heaping teaspoonfuls on cookie sheet. Bake at 350 degrees for 8-9 minutes.
Makes 24 cookies
These freeze great after baking and cooling completely. Pull out of freezer to thaw at least 4 hours before serving.
