Salted Chocolate Fudge Cookies

1) In a medium sized microwave safe bowl melt the butter and chocolate chips in 30 second increments until smooth and melty. Make sure to stir between heating intervals.

2) Stir in the sweetened condensed milk and vanilla until completely incorporated.

3) Mix in the flour until well blended, don’t forget to scrape the bottom of the bowl! The mixture gets thick and sticky and it’s easy to miss that extra flour.

4) Toss in a few pinches of the Australian Pink Salt for good measure.

5) Scoop out dough onto parchment lined cookie sheets using either a cookie dough scoop or a regular tablespoon that isn’t completely filled. I usually get 12 cookies per sheet.

6) Sprinkle the cookies with a healthy amount of salt. The cookies will flatten quite a bit so a few minutes before they are done baking you may want to add more salt.

7) Bake in a 325 degree F oven 8-10 minutes.

8 ) Try not to fall over and drool on your kitchen floor after tasting a warm delicious sample.

*Note: These cookies are very sweet, don’t be afraid of the amount of salt. The first few times I made these cookies I played around with the amount on each cookie and also the type of salt I used. Fleur de Sel works just fine but after receiving Australian Pink Salt from Williams Sonoma for Christmas it’s all I use. It’s a sharper salt flavor than the delicate Fleur de Sel.

**Variations: Not a fan of salt? Leave it out! Try adding your favorite extracts instead of vanilla… mint, caramel, orange, cherry. Maybe soak some Craisins in Gran Marnier and mix those babies in! Try nuts, cayenne for a spicy sweet treat, or crush up your favorite candy bar and toss it in! Be creative and see what happens!