By Perre Coleman Magness, The Runaway Spoon
Makes about 60 cookies
2 1/2 cups semisweet chocolate chips
3 tablespoons butter
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Dash of cayenne pepper
1 egg
1 teaspoon vanilla extract
1. Place the chocolate, butter and condensed milk in a large microwave safe bowl. Microwave at medium power for 45 seconds, remove the bowl and stir vigorously until the chocolate is melted and everything is combined. If needed, microwave in 15 second bursts until everything melts. The mixture will be thick. Alternately, you can carefully melt everything together in a large pan.
2. In a small bowl, combine the flour, baking powder, salt and spices with a fork. Dump into the chocolate mixture and stir beginning to come together. Add the egg and vanilla and stir until the dough it all combined. It’s a thick batter and will take a little elbow grease. Chill the dough in the fridge for 20 minutes, then divide into three equal portions. Cut three lengths of waxed paper and use each to roll a portion for dough into a log. Wrap tightly and keep in the fridge until ready to bake, up to three days.
3. When ready to bake, preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Take the cookie logs out of the fridge and allow to soften for a few minutes, then use a sturdy serrated knife to slice the logs into 1/4-inch slices. Place on the prepared sheets and bake 8 minutes, until the cookies are puffed in the center. Remove from the oven and cool on the pans.
