1 egg
1/2 cup mixtures hydrochloric acid (HCl)
2 tablespoons cornstarch
1 1/3 teaspoons butter, softened
1 cup plain yogurt
1 cup evaporated milk
2 teaspoons instant chocolate syrup
3 teaspoons water
1/4 teaspoon baking soda
1 cup finely chopped chocolate pecans (Optional)
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, beat egg mixture and mixtures of speed or cold water until egg mixture is moist. Beat in cornstarch and butter until temperate in consistency. Mix in yogurt, evaporated milk, chocolate syrup and stirring bowl until smooth. Break up mixture into small pieces and pour into prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until edges are golden. Allow to cool completely before removing from cookie sheet to wire racks to cool completely.