SUNDAY IN THE PARK CHOCOLATE COOKIES (or chewy fudge cookies) (Adapted from The Atlanta Journal)

1 (14-ounce) can sweetened condensed milk
4 TBSP (1/2 stick) unsalted butter
1 (12-ounce) package semisweet chocolate chips
1 cup all-purpose flour
1 tsp vanilla extract
Pecan halves

Preheat oven to 350 degrees F. Lightly grease two cookie sheets.

In a large glass bowl, combine condensed milk, butter and chocolate chips.

Heat in microwave for two minutes at medium power. Remove from microwave and stir. If not completely melted, heat for 30 seconds and stir again. Add flour and vanilla and stir until completely combined.

Drop by heaping tablespoonfuls onto cookie sheets, 24 cookies to a sheet. Press a pecan half on each cookie.

Bake for 5 minutes, then reverse position of sheets and bake about 5 minutes more until they look “done.” Do not overbake. Remove from oven and cool slightly on cookie sheet before moving to cooling rack. May be made up to four days ahead.

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