Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as eggless ice cream or apple puran poli.
Jump to:
Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings).
Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.
With a beautiful climate and abundant sunshine, I did not want to waste the day, when my husband and myself always complaint that we don't have enough sunlight to take good pictures. So I decided to try another recipe in spite of the "not-so-good-result" in the morning. This time I did not want to experiment anything on my own, so went with a recipe from the book "Cookies" by Pippa Cuthbert and Lindsay Cameron Wilson.
The condensed milk chocolate chip cookies is the first recipe in the book and is also eggless, so I didn't have to modify anything at all. As always I test baked 3 cookies first and was waiting eagerly to see how it turns out. As I have not used all purpose flour alone as mentioned in the recipe, I was not able to check for the golden brown color, to take it out from the oven.
I checked the cookies after 17 minutes and it felt right. When I touched it in the middle, it did look like it was not baked, but once I left it in the baking sheet itself for 5 minutes, it became hard. It had the proper shape, thickness and looked like store bought cookies. (Now at 2024 this note reminds me that I had baked these eggless chocolate chip cookies back in 2008 during my first year of baking/starting this blog. After 16 years of baking and especially the most I have baked are cookies the note looks elementary but also proud at the same time to look back how long I have come)
Why these eggless chocolate chip cookies?
These chocolate chip cookies without eggs taste amazingly delicious. This is a simple recipe to bake and most of all you don't have to look for special egg substitutes like EnerG egg replacer or flaxseed meal to make flax eggs. Crisp on the outside, chewy on the inside, but little sweet for our taste. I think the sweetness was because of the white chocolate chips I used. I can't wait to try the original recipe (with all purpose flour and semi sweet chocolate chips) to duplicate the traditional chocolate chip cookies, but without eggs.
Ingredients & Substitutions
- Softened Butter Softened (I Used Smart Balance 50/50 Blend. Use vegan alternative for dairy free chocolate chip cookies.)
- ½ Cup Granulated Sugar (I recently read that using brown sugar yields soft and chewy cookies)
- ½ Cup Sweetened Condensed Milk (use vegan alternatives if you want to bake vegan chocolate chip cookies)
- ½ Teaspoon Vanilla Extract
- 2 and ¼ Cups All-Purpose Flour (You can also use whole wheat pastry flour or gluten-free baking flour mix for gluten-free chocolate chip cookies).
- 1 Teaspoon Baking Powder (always make sure that it's fresh and not past the expiry date)
- 1 and ¾ Cups Semi-Sweet Chocolate Chips/Chunks (go easy on the chocolate chips if you prefer less sweeter cookies. Vegan chocolate chips can be used as well.)
- Nuts (Any nuts of your choice. I used chopped walnuts)
How to bake eggless chocolate chip cookies?
1. In a bowl, sift the flour, cocoa and baking powder and combine well.
2. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
3. Pour in the condensed milk, vanilla extract and beat to combine.
4. Stir the dry ingredient mix from step-1 into the butter mixture. Combine it well using a spatula. Don't beat it.
5. Add the chocolate chips, nuts (if using). Combine more with spatula.
6. Chocolate chip cookie dough is ready!
7. Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
8. 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).
9. 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.
10. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
If you tried this Chocolate Chip Cookies Using Condensed Milk recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Chocolate Chip Cookies Using Condensed Milk
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.
My 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.
Hridesh says
Hi Madhu, Season's Greetings!
I accidently came across your site today while searching for an eggless bread recipe and boy am I glad I did! Actually I am not like the other women here who have commented, I am a guy who just loves cooking sometimes, I find it very therapautic. I occasionally cook a meal for my wife and 2 year old kid.
I am surely gonna try out one of your recipes tommorow. Just one request though, could you please also mention the Indian measures in your recipes, its difficult understanding some of them here in India.
Oh and BTW, before I forget, I normally visit the below 2 sites for some of my other recipes. Hope you'll like some of the stuff they have here.
http://www.iskconbangalore.org/contents/recipes/intro.asp
http://recipes.iskcondesiretree.info/
Cheers and God Bless.
Thank you very much Hridesh. Reg. the measurements, I will add a conversion table shortly. Since I live in US I use the cup measurements which is easy for me. Meanwhile you can try this table.
Ruchi says
I baked these cookies and ate quite a few, right out of the oven.
Thank you very much for the feedback Ruchi. Yes, you should try the pudding cookies too, but let me warn that the taste is addictive.
anne-marie says
For Diane,
My Grandson is deadly allergic to eggs and as a result, I'm in the middle of creating a cookbook for "Allergic Kids".
All profits of the book will go to UNICEF's clean water program.
Stay tuned for more details.
Anne-Marie
Diane Penning says
I have a son who is allergic to eggs. Are you aware of any cookbooks I can purchase to help with meal preparation and baking?
Hi Diane, as far as I know there are no specific books for only egg allergy. But there are some books which have recipes for all allergies, nut allergy, egg allergy, dairy allergy etc. all in one book. So each chapter will be dedicated for each allergy and you can find quite a few recipes. One such book is "Cooking Free" by Carol Fenster. Or your other option is getting any vegan cookbook. You may simply use the egg substitute mentioned in the recipe and can substitute the non-dairy ingredients with dairy products itself. That's how I bake these days. If you have a library nearby just borrow the book and take copies of the recipes you are interested. For vegan baking I would recommend The Joy of Vegan Baking. Some other vegan books are Veganomicon, Sinfully Vegan, Vegan Italiano. Note that most of the ingredients mentioned in Sinfully Vegan are not available in the regular grocery store, atleast not near my house. You have to go to Whole Foods or other health stores or order online.
cherry says
hope you like it 🙂
cherry says
i baked it 🙂 i had to add more flour and sugar though ( i didn't have chocolate chips). it was crispy and tasted v.v. good. thanks for the recipe. but how come your cookies are dark brown. you haven't mentioned the use of cocoa powder though i added it . i added chocolate essence instead. actually, my cookies look very very diff from yours. i have noted the butter measurement. will be trying out the italian nut chocolate recipe soon. :)i suggest you try this coconut biscuit recipe that tastes awesome.
maida- 3/4 cup, shredded coconut- 3-4 tbsp, powdered sugar (powder and then measure) - 1/2 cup,butter- 1/3 cup. that's it. only 4 ingredients.
Hi Cherry, thanks for trying the recipe and I'm glad that it came out well. Reg. the use of cocoa powder, I have mentioned it in the My Notes section (1st point). I have also indicated about it in the ingredients list next to all purpose flour. I think you missed it.
Also thanks for the coconut cookies recipe, I'll surely try it. I think baking it at 350F for 8-10 minutes would be enough.
cream butter and sugar and add rest of the ingredients.mix well. and bake.(makes 6 biscuits)
cherry says
thanks a lot for clarifying. the butter which i use has grams written on it. so i won't have any problem now in measuring the butter. i guess 1 cup is slightly less than 200 gms. am i right? i plan to make this cookie today. will let you know how it turns out. thanks for the recipe and for clarifying my doubts.
You're welcome, Cherry. 1 cup of butter is 225gm. If you have already baked the cookies, I think it will not be as crispy at is has to be because of using less butter.
cherry says
could you pls tell me how much is 2 sticks of butter in cup? thanks
Cherry, two sticks is 1 cup butter, which is also 1/2 pound. Usually there are markings on the wrapper of the butter itself. If the butter you are using does not have these markings let me know, I'll tell you another method to measure the butter.
Half Assed Kitchen says
Thanks for the ideas!
Mathu says
Hi,
Could u please give me the measure of butter to be used in this recipe in grams/cups...I have no idea of how much it weighs in sticks in U.S. 😯 (I live in Riyadh)...
Mathu, I will try. The recipe is from a library book I borrowed and I returned it. I'll send you a mail.
Riya says
Hi Madhu,
Can you tell me where you get Smart Balance butter? I searched in Safeway and many other stores(I live in CA) and could only find the salted spread like ones and not in stick form. Thanks so much.
Riya.
Hi Riya, I found it in the refrigerated butter/margarine section in my grocery store (Giant). Even I had to search it for a while before I could locate it, but it was there. It's the Smart Balance, 50/50 Blend, Unsalted sticks, suitable for baking, which has fewer fat gms and calories than regular butter. If you are not able to locate it you can ask the store people to help you. They will definitely assist you.
Lubna Karim says
😛 Looks yummy.
Welcome Lubna.
Uma says
Happy Vinayaka Chaturthi Madhu! 🙂
shri says
Yummy Cookies.Got something for you in my blog
Ramya's Mane Adige says
oh, these cookies look so good..... Just checked your coconut macaroons. Loved them as well!!!!
Uma says
Awesome ccc. Love the display. Yum!
Bharti says
Looks great..I usually use the energy egg replacer for cookies but I always love versions where there is no replacement involved! Thanks for posting Madhuram.
DivyA Vikram says
looks perfect madhu! 😛
SS says
Neat, I think I will try this one ..
kamala says
I have bookmarked this Madhu..Looks so perfect.