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?
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.
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.
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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.
sukhbir says
hellow this is one of the best eggless cookies recipe..but for some reason my cookies tend to harden the next day what should i do
Madhuram says
Thanks Sukhbir. Did you store it in an air-tight continer?
ryan says
AWESOME THANKS A LOT XX
deepa says
how long should i preheat the oven?
Madhuram says
For 15 minutes.
Rudolph Mecardo says
hello How are YouI amamazingi adore your weblog
ryan says
WELL THANKS I MADE IT MYSELF
Madhuram says
Thanks for trying it Ryan.
Nithya says
How long can i store this yummy cookies?
Madhuram says
I think it should be fine for a week if stored in an airtight container.
Sunita says
Best cookies I have ever tasted, Madhu! I used dark chocolate chips and added cashews. Looks and tastes divine 🙂
Madhuram says
Thanks for trying the recipe Sunita.
Paula says
Hi, I'm super interested in making these cookies for my little girl who has a severe egg allergy. Only issue is, we live in Australia and here they dont sell sticks of butter. If possible could somebody please tell me the weight of these sticks of butter or how much is needed for the recipe? Thanks.
Madhuram says
Hi Paula, check the following link for the conversion of sticks to gms: http://www.egglesscooking.com/baking-101/baking-measurements/
Krsna Jivani says
No words can define how we love this recipe!
My kids eat this cookies as if there's no tomorrow!
Thanks so much for sharing! ^^
Madhuram says
Thank you very much Krsna.
nisha says
hi..i would like to know the weight of 1 stick of butter as we do not get butter in the form of sticks here in malaysia....thanx
Madhuram says
Hi Nisha, check the following page for butter measurements.
http://www.egglesscooking.com/baking-101/baking-measurements/
rani says
hi madhrum
how r you? i have Quick Question my dad is diabetic and i wanna make this cookies for him and i would like to use splenda how can i do that on the recipes it says half cup sugar. so i don't know how much splenda should i use. i will wait for your e-mail.
thanks so much.
Rani, I don't think these cookies are good enough for a diabetic to consume. You have to watch out for the sugar in condensed milk and the chocolate chips too. I have not baked with Splenda, so check out the following link: http://www.splenda.ca/cooking-baking.aspx
Manu says
Is there any reason why butter is used instead of olive oil? If I chide to go with oil (a lot easier) how do I convert? Thanks. I love this site. Manu
Thanks Manu. Most of the chocolate chip cookie recipes use either shortening or butter or a combination of both. That being said its not impossible to bake it with oil, but I wouldn't know the exact measurements unless I try it myself. So if you want to try a chocolate chip cookie recipe with oil, try the following oats and brown rice flour chocolate chip cookies but with all purpose flour. It uses Ener-G egg replacer though. If that's not available may be you could substitute it with 4-7 tablespoons of milk depending upon the consistency of the cookie dough. Again this is my guess to because I have not tried that recipe with milk.
http://www.egglesscooking.com/oats-brown-rice-flour-chocolate-chip-cookies/
shivani says
hi,
i want to make these, but would it be possible to give me the
Flour, Butter and Condensed milk amounts in grams please?
Thanks you
Kind regards
Shivani, check the following link. It has detailed US cup to grams conversion table.
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Nirvana says
I just made these!!!
And they are fabulous!!! just like real cookies!!! thanks so soo much!!! love ur recipes 🙂
You're welcome Nirvana.
Raechel says
we have a question.... what do you preheat the oven to? 🙂
The empty oven at 350F/180C for 15 minutes as mentioned in the recipe.
Devina says
Hello.
I must add hearty congratulations for creating this valuable resource for us 'wannabe masterchefs.'
I did try the recipe without cocoa and the cookies tasted great BUT I made the mistake of flattening them a little too much as I was trying to make GIANT cookies for our mela on Sunday. So they came out too thin and crispy. Will persevere!
Thanks again,
Devina
London.
You're welcome Devina. Thank you very much for taking the time to record your feedback.
MITA says
WHAT IS ALL PURPOSE FLOUR? UNDER WHAT NAME IS IT SOLD IN INDIA?
Its nothing but plain Maida, Mita.
shibani says
hi Madhuram
I made this cookies today. It was awesome and really fantastic . I made them chewy and used 1/2 whole wheat flour. Thanks for posting amazing recipes.
You're welcome Shibani.
Geetha says
How many grams is a stick of butter? I am from Malaysia. Down here the butter comes in 250gms block.
Hi Geetha check the following page for butter measurement/conversion.
http://www.egglesscooking.com/baking-101/baking-measurements/
Krishna Jivani says
I made it twice in the same day! 😯 My children simply loved, ate everything and ask for more!!!
Thank you very much for this wonderful site!!!
Wow! That's some enthusiasm you have got. You're welcome Krishna Jivani.