Condensed Milk Chocolate Chip Cookies
Say you have a craving for chocolate chip cookies and you happen to be out of eggs. If you’re anything like us, chocolate chip cookie cravings are a common occurrence in your household, and you’ve run into this particular eggless conundrum more than once. (We know we have.) But never fear, we’ve found a way to satisfy that chocolate chip cookie craving that doesn’t require a trip to the store to pick up more eggs. All it takes is a little can that most of us have hiding in the back of our pantry or cupboard – sweetened condensed milk!
It’s true. Sweetened condensed milk makes an excellent egg swap when it comes to chocolate chip cookies. While it’s not an exact replica – this and the original have some differences in taste and texture – it’s an excellent cookie in its own right, with a soft crumble and mellow, sweet flavor.
Why You’ll Love This Recipe
These Condensed Milk Chocolate Chip Cookies are perfect for satisfying your sweet tooth when you’re out of eggs. The sweetened condensed milk not only binds the cookies but also imparts a delightful, rich sweetness that pairs perfectly with the chocolate chips. Plus, these cookies have a wonderfully soft and tender crumb that makes them irresistibly good.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Electric mixer
- Separate bowl for dry ingredients
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 3/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Step-by-Step Instructions for Preparing the Recipe
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy. Add the sweetened condensed milk and vanilla extract, then mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Stir in the chocolate chips.
- Roll the dough into 1-inch balls and place them 1 1/2 inches apart on the prepared baking sheet. Flatten the balls slightly with your hand.
- Bake the cookies until the edges are slightly golden, about 10 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips for Success
For the best results, ensure your butter is softened to room temperature before starting. This helps in achieving the right cookie texture. Also, be careful not to overmix the dough after adding the flour, as this can make the cookies tough.
Additional Tips or Variations
Feel free to experiment with different types of chocolate chips, such as dark chocolate or white chocolate. You could also add nuts like walnuts or pecans for a bit of crunch. If you like a hint of spice, a pinch of cinnamon can add an interesting twist.
Nutritional Highlights (Per Serving)
Each cookie contains approximately:
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
Frequently Asked Questions (FAQ)
Can I use salted butter instead of unsalted?
Yes, you can use salted butter. If you do, consider reducing the added salt in the recipe to balance out the flavors.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Can I double the recipe?
Absolutely! Simply double the ingredients, but keep an eye on the baking time, as you may need to bake them in batches.
Conclusion
We hope you enjoy making and eating these delightful Condensed Milk Chocolate Chip Cookies as much as we do! They’re perfect for when you’re in a pinch and need to satisfy those cookie cravings without eggs. Give them a try, and don’t forget to share your experiences and any delicious variations you come up with. Happy baking!