These condensed chocolate chip cookies are chewy, have the right amount of chocolate chip, and have no eggs. I promise you will not miss the eggs and will enjoy every bite.
These Condensed milk cookies recipe is not my creation. I made a few modifications to the original recipe since it had a lot of sugar. I got this recipe from the back of a condensed milk can, so I'm not taking all the credit.
These cookies are frequently baked in my house. You don't need a stand mixer to make these cookies. It's a blend of shortbread and cookie dough. In my opinion, these are the best eggless chocolate chip cookies ever.
🥘 INGREDIENTS YOU'LL NEED
The main ingredients are so simple, and these cookies come together in no time, so let's look.
All-purpose flour: I always use all-purpose flour in my baking, and it goes well with making these cookies, but you can go for cake flour too.
Condensed milk: Use the plain one, not the one with flavor.
Butter: Go for unsalted butter of good quality, and we will cream it with sugar.
Chocolate chips: I love using semi-sweet chocolate chips, but you can choose dark chocolate chips.
🔪 HOW TO MAKE
Straightforward steps to follow. Let's make these delicious sweetened condensed milk cookies.
Sift the flour with salt and baking powder, and keep aside.
Melt the butter and then refrigerate it for an hour. Place it in a large mixing bowl, add the sugar and beat for three minutes, then add the condensed milk and beat the mixture for a minute.
Add the flour and mix for a few seconds until combined. Add the chocolate chips and fold the dough gently, don't forget to scrape the sides of the bowl.
Cover the dough and refrigerate for 20 minutes.
Take a tablespoon from the dough or roll a cookie scoop into a ball. Place it on a baking sheet lined with parchment paper. Gently press down the balls with the bottom of a glass.
Bake the cookies in an oven for 18 minutes until the edges are light brown. Leave the cookies on the baking sheet for 4 minutes before placing them on a cooling wire rack.
💭 COOKING TIPS
- If you want the cookies to be less chewy, do not melt the butter, but use soft, at room temperature butter.
- Always preheat the oven for the cookies to bake evenly. Baking these cookies is not a hot oven that makes them spread.
- Instead of sugar, you can add honey. Keep the measurement the same as the sugar.
- Use dark chocolate chips or white chocolate chips.
- It is important to place the cookie dough in the fridge for 20 minutes.
- There is no vanilla extract in this recipe; you don't need it but if you are used to the smell of vanilla in your cookie recipe, add one teaspoon.
📖 DELICIOUS VARIATIONS
- Use butterscotch chips instead of chocolate chips.
- Add toasted chopped nuts.
- Add almond extract or mint extract to the dough.
- Serve these cookies with ice cream.
💬 FREQUENTLY ASKED QUESTIONS
Condensed milk can stay in the fridge for up to two weeks.
They taste just like regular chocolate chip cookies.
Yes. This recipe is so flexible and forgiving you can make many variations.
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🌡️ STORING CONDENSED MILK CHOCOLATE CHIP COOKIES
These cookies can be placed in an airtight container and left on the kitchen counter for two days.
Refrigerate: Place the cookies in an airtight container and place them in the fridge for a week.
Freeze: It is best to freeze these cookies if you have made batches. It's best to place them in a Ziplock bag and freeze them for up to a month.
Thawing: Place the cookies on the kitchen counter for a few minutes or pop them in the microwave for a few seconds.
Condensed Milk Cookies
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 tablespoons unsalted butter
- 1 tablespoon sugar
- ¼ cup sweetened condensed milk
- ½ cup semi sweet chocolate chips
- Whisk or sift flour with baking powder and salt. Keep it aside.
- Melt the butter and then refrigerate for an hour before using it in the recipe.
- In a different bowl, beat the butter and sugar until lighter in color.
- Add the condensed milk and beat until well combined.
- Add the flour mixture and mix slowly until it's combined. Add the chocolate chips and mix gently.
- Cover the cookie dough and refrigerate for 20 minutes.
- Preheat oven to 180C/350F and line your baking tray with parchment paper.
- Take a tablespoon from the dough, roll into a ball, place on the parchment paper and flatten with your fingers or with the bottom of a glass.
- Bake for 8 – 10 minutes. 12 minutes of baking will result in a more crunchy cookie if that what you want to go for.
- Take out the cookies from the oven but leave them on the baking sheet for 4 minutes and then place them on a cooling rack.
- If you are using salted butter, omit the salt from the recipe.
- Use dark chocolate chips or even white chocolate chips if you wish.
- You can refrigerate the cookie dough overnight and bake it the next day.
- If you want less chewy cookies, use butter at room temperature and not melted.