Happy Friday!!! Let’s celebrate the beginning of the weekend with some cookies!
My mom and I made these cookies a couple days before she left for Disneyland with all my sisters. I couldn’t go on this totally awesome trip with them for a few reasons and I was suuuuper bummed. Like, the only thing that could cheer me up was… chocolate. And not just any chocolate. My mom’s famous Eagle Brand Cookies.
This is not your typical chocolate cookie. Its not chocolate-flavored, or filled with chocolate chunks. Its not even a combination of those things. Its just chewy, fudgy, chocolately heaven in your mouth. It’s probably more comparable to a brownie than a cookie… but not necessarily in the brownie category either. That’s what makes this cookie so good- the mystery. (ha, just kidding.)
These have been a family favorite ever since my mom first whipped them up. They are the most requested cookie at our get-togethers, and rarely does a batch last more than oh, half an hour. So, as my mom and I made these, I worked up the courage to ask her if I could possible put this recipe up on our blog. I was both surprised AND not surprised when my mom answered, “Of course!! A recipe this good canNOT be kept a secret! All people should be able to enjoy this recipe, not just our family.”
That’s my mom for ya- she’s never been one to refuse to give out a recipe to others just to ‘keep it in the family’. Deliciousness and love are meant to be shared!
That being said, you guys are in for a treat.
The cast of characters is minimal, which scores a point in my book. Also, there are no eggs in the dough which means… snoop away, my friends. I will warn you though, once you start snooping, it’s almost impossible to stop.
These are called Eagle Brand Cookies because of the sweetened condensed milk that ties the whole thing together. That was one thing my mom taught us to always have in the baking cupboard- Eagle Brand milk. K and I would lick this stuff right out of the can- gross, I know.
Look at all that delicious melty chocolate… you can use a double boiler if you want, but its easier and less temperamental to just nuke it in the microwave with a tad of butter for 30 seconds at a time, stirring each time.
We just used good ol’ never fail Nestle semi-sweet chocolate chips- you don’t want to use milk chocolate for this recipe. I know it doesn’t seem possible, but that would just be too sweet. You need the bite of the semi-sweet!
Nuke those chips in the microwave with some butter at 30 sec intervals, stirring each break. You’ll probably need 3 rounds in the microwave. Melt ’til smooth. You should probably taste it to make sure it, uh, retained its chocolatey-ness in that microwave. For the cookie’s sake.
Then add the can of sweetened condensed milk and vanilla, and then the flour. mix that goodness all together, and then when it is all incorporated, let it chill in the fridge for about an hour. Sometimes we put it in the freezer for less time because we are impatient, but sometimes what happens then is the outside dough gets really hard and cold, and the middle stays warm. So, its best to just stick in the fridge, and daydream about how your patience will pay off beautifully in the end.
When its all chilled and you just can’t wait anymore, go ahead and roll the dough into 1-inch balls and place them on a cookie sheet. In my experience, its really hard to keep them down to one inch balls- you just naturally want to make them giant 4 inch cookies, but the overall texture of the finished cookie is just divine if you keep them smaller.
Then bake ’em, cool ’em, and eat ’em.
Simple. Now go spread the love!
Eagle Brand Cookies
2 cups semi-sweet chocolate chips
1 TBSP butter
1 can sweetened condensed milk (14 oz)
1 tsp vanilla extract
1 cup all purpose flour
Measure out 2 cups of chocolate chips and 1 TBSP butter- melt in the microwave in increments of 30 seconds, stirring as needed and melt until smooth.
Add one can of sweetened condensed milk and 1 tsp. vanilla. Once that is mixed in, incorporate 1 cup of flour and mix in until you can’t see any white streaks.
Then chill for one hour, and snoop on the dough as needed. The reason you want to chill the dough is so that the cookie holds its shape in the oven. Roll the dough into one- inch balls and bake at 325 degrees for 12-15 minutes. Let them cool on wire racks and then eat them. 🙂