Chocolate Fudge Cookies from Clarita's Cocina

May 27, 2020
0 Ratings
Photo by ClaritasCocina
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 5 Dozen
Author Notes

A long time ago my grandmother, Clarita created this recipe for her local Tampa cooking show. After a long day of preparing the Christmas meal, these "Christmas Cookies" as she called them were the perfect last minute, no work dessert. Read the recipe and you can easily see why. Minimal mess and delicious. Whenever I bake these, I remember eating them with my mom and grandmother. This recipe is flexible. It can be prepared with or without walnuts and/or coconut. It is perfect for ANY occasion or holiday. I am excited to share it with Food52! —ClaritasCocina

What You'll Need
  • 1 can condensed milk (Eagle brand)
  • 6 tablespoons butter (3/4 stick)
  • 12 ounces package semi-sweet chocolate (1 package)
  • 1 1/4 cups all-purpose flour ( preferably unbleached)
  • 1/2 teaspoon teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1 cup chopped pecans or walnuts (optional)
  • 1/4 cup shredded coconut (optional)
  1. In top pan of double boiler, combine first three ingredients. Place pan over boiling water and cook until ingredients are blended into a rich thick chocolate sauce. Remove pan from water.
  2. Add flour, baking powder and salt. Mix thoroughly.
  3. Now add vanilla. Nuts and coconut (optional). Stir well. Drop from a teaspoon onto two greased cookie sheets.
  4. These will not spread; therefore, may be dropped close together.
  5. Mix well and continue until all batter is used.
  6. Bake in a preheated 375 oven for 10 minutes.
  7. Cool a few minutes, then with a spatula, remove from cookie sheet to flat surface covered with waxed paper.
  8. Allow to cool completely before storing in a cookie jar with a screw top cover.

See what other Food52ers are saying.

0 Reviews