Chocolate Chip Cookies Using Condensed Milk

5 from 37 votes

An amazing recipe to prepare the classic chocolate chip cookies without eggs. Using sweetened condensed milk in this recipe gives these eggless chocolate chip cookies a crispy texture.

Prep Time20

Cook Time18

Cooling Time5

Total Time43

Method: Baking

Course: Cookies

Servings: 43 Cookies

Ingredients

1 cup Butter Softened
½ cup Granulated Sugar
½ cup Sweetened Condensed Milk
½ teaspoon Vanilla Extract
2 & ½ cups All-Purpose Flour See My Notes
1 teaspoon Baking Powder
1 & ¾ cups Semi-Sweet Chocolate Chips I used white chocolate chips
1 cup Walnuts chopped (optional)

Instructions

Preheat the oven to 350F (180C) for 15 minutes.
In a large bowl, sift the flour, cocoa and baking powder and combine well.
Grease baking sheets or line it with parchment paper.
Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
Pour in the condensed milk, vanilla extract and beat to combine.
Stir dry ingredient mix into the butter mixture, then add the chocolate chips, nuts (if using).
Combine it well using a spatula. Don't beat it.
Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
Let the cookies cool for 5 minutes in the baking sheet itself. Don't try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.

Notes

I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed ¼ cup of baking cocoa to 2 cups of all purpose flour, not changing the 2 and ¼ cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.
The cookies were too sweet for our liking. I would suggest reducing the chocolate chips to 1 and ¼ cups and add some chopped nuts or quick cooking oats instead if you too prefer less sweeter cookies.
If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom of the cookies does not get burnt.
The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or using brown sugar instead of the granulated sugar will help. Also you can try this eggless chocolate chip cookie recipe using flax eggs for soft and chewy cookies.

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