Ingredients for Smith College Cookies Chewy Chocolate Cookies
- Chocolate Chips
- 1/2 cup (1 stick) unsalted butter
- Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup chopped pecans
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How to Make Smith College Cookies Chewy Chocolate Cookies
- Melt 1 cup of semi-sweet chocolate chips and 1/2 cup (1 stick) of unsalted butter in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Remove from heat and stir in 1 (14-ounce) can of sweetened condensed milk and 1 teaspoon of vanilla extract.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour.
- Gradually pour the hot chocolate mixture into the flour, beating with an electric mixer on medium speed until well combined. The dough will be thick.
- Stir in 1 cup of chopped pecans.
- Let the dough rest for 10 minutes to allow the flour to fully hydrate.
- Preheat oven to 350°F (175°C). Grease your baking sheets.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9 minutes, or until the edges are set and the centers are still slightly soft and shiny. Do not overbake!
- Let the cookies cool on the baking sheets for about 2 minutes before carefully transferring them to a wire rack to cool completely.
- Enjoy approximately 60 delicious cookies!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
12g
Carbs
3g