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  • Writer's pictureMelissa Maria

OG Chocolate Cookies

Updated: May 27, 2020

I found this recipe in my grandmother's notes for her local cooking show on Tampa's Channel 13 back in the day. The original recipe below was for Christmas, which makes total sense after slaving over all the dishes you just want an easy, simple dessert. I love that it was typed and that she mentions Silver Dollars. This is also the perfect recipe for Valentine's Day. It is a great gift and quick/easy.

1 can condensed milk (Eagle brand)

6 Tablespoons butter (3/4 stick)

1 12-ounce package semi-sweet chocolate

1 1/4 cups all-purpose flour ( preferably unbleached)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 Tablespoon vanilla

1 generous cup chopped pecans or walnuts (optional)

1/4 cup shredded coconut (optional)

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.

Add flour, baking powder and salt. Mix thoroughly. Now add vanilla and nuts. Stir well. Drop from a teaspoon onto two greased cookie sheets. I made mine much larger! These will not spread; therefore, may be dropped close together. Halfway through batter, add the coconut. Mix well and continue until all batter is used. Baked in a preheated 375 oven for 10 minutes. Cool a few minutes, then with a spatula, remove from cookie sheet to flat surface covered with waxed paper. Allow to cool completely before storing in a cookie jar with a screw top cover.

Makes five dozen cookies, more or less, according to size.

I recommend making the cookies the size of a silver dollar - remember the silver dollar?

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