Chocolate Nut Drop Cookies
These simple drop cookies are incredibly easy to make with just a few ingredients. Melted chocolate and condensed milk create a rich, chewy base, studded with crunchy nuts for a delightful texture. They come together quickly and are naturally gluten-free.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 449 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 90 gunsweetened chocolate, chopped
- 397 gsweetened condensed milk
- 120 gpecan, chopped
- 1 tspvanilla extract
- 1 pinchsalt
Equipment
teaspoon · saucepan · wire rack · spatula · baking sheet · parchment paper · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.
About 5 min
- 2
In a medium saucepan over low heat, combine the chopped chocolate and sweetened condensed milk.
Cook’s note: Alternatively, melt the chocolate first in a double boiler or microwave, then stir in the condensed milk.
- 3
Stir the mixture constantly until the chocolate is fully melted and the mixture is smooth and begins to thicken, about 3-5 minutes.
About 5 min
Cook’s note: Do not let the mixture boil, as it can scorch.
- 4
Remove the saucepan from the heat.
- 5
Stir in the chopped pecans, vanilla extract, and salt until everything is well combined.
About 1 min
- 6
Let the cookie mixture cool at room temperature for about 20 minutes, until it's firm enough to hold its shape.
About 20 min
Cook’s note: You can speed this up by placing the bowl in the refrigerator for about 10 minutes, but don't let it get too hard.
- 7
Drop rounded teaspoonfuls of the mixture onto the prepared baking sheet, about 5cm (2 inches) apart.
About 4 min
Cook’s note: A small cookie scoop works perfectly for uniform sizing.
- 8
Bake for 8 to 10 minutes, just until the edges are set and the tops look dry.
About 10 min
Cook’s note: The cookies will still be soft in the center when they come out of the oven.
- 9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: This helps them firm up so they don't fall apart when you move them.
Per serving
Nutrition
- Calories
- 448.9kcal
- Protein
- 9.6g
- Carbs
- 43.5g
- Fat
- 28.2g
- Fibre
- 4.5g
- Sugar
- 27.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
These cookies are best enjoyed at room temperature.
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