Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Eggless Crispy Chocolate Chip Cookies using Condensed Milk

September 2nd, 2008 Madhuram Posted in Cookies |  Print This Recipe | 35 Comments »

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 this one or this one. 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 inspite 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 egg less, so I did’nt have to modify anything at all. Good for me! 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. It tasted amazingly delicious. 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 taste the traditional chocolate chip cookies, but egg less.

• Ingredients
• Step-By-Step Procedure
• My Notes

Ingredients

Butter, softened – 2 sticks (I used Smart Balance 50/50 Blend)

Granulated Sugar – 1/2 cup

Sweetened Condensed Milk – 1/2 cup (I used Eagle Brand Fat Free Milk)

Vanilla Extract – 1/2 teaspoon (Not mentioned in the original recipe, but I included it)

All Purpose Flour – 2.25 cup (See My Notes)

Baking Powder – 1 teaspoon

Semi-sweet Chocolate Chips/chunks – 1.75 cups

Nuts – Optional (I used chopped walnuts for 1 batch)

Yield: 43 cookies

Step-By-Step Procedure >>

Step-By-Step Procedure

(Click on the thumbnails for a bigger view)

1. Preheat the oven to 350F (180C).
2. Grease baking sheets or line it with parchment paper.
3. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
4. Pour in the condensed milk, vanilla extract and beat to combine.
5. In a separate bowl, sift the flour, cocoa and baking powder and combine well.
6. Stir into the butter mixture, then add the chocolate chips, nuts (if using).
7. Combine it well using a spatula. Don’t beat it.
8. 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. 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).
10. 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.
11. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.

<< IngredientsMy Notes >>

My Notes 1. 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 1/4 cup of baking cocoa (Dorste) to 2 cups of all purpose flour, not changing the 2.25 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.

2. The cookies were very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.

3. 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 does not get burnt.

4. The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.

<< Step-By-Step Procedure

 Print This Recipe

• 

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Tags: all purpose flour, Baking Cocoa Powder, baking powder, butter, Chopped Walnuts, granulated sugar, Nuts, semi sweet chocolate chips, Smart Balance Baking Blend, sweetened condensed milk, Vanilla Extract, white chocolate chips

Related Recipes

35 Responses to “Eggless Crispy Chocolate Chip Cookies using Condensed Milk”

Pages: [4] 3 2 1 » Show All

1. 35
   Nayna Says:
   November 12th, 2009 at 6:29 am

   I just read through this blog and realised the answer to my question so thanks in advance.

2. 34
   Nayna Says:
   November 12th, 2009 at 5:34 am

   Two sticks of butter equals to how much butter? Would these work in a microwave, I do not have an oven

   Nayna, 2 sticks of butter is 1 cup, which is around 225gms. Sorry, I don’t use microwave oven for baking.

3. 33
   Sukshma Says:
   November 7th, 2009 at 2:33 pm

   Is it okay to substitute All Purpose flour with Self Rising flour? What’s the difference? Also what’s the deal with baking soda and baking powder? Aren’t both used in baking?
   
   Self rising flour is all purpose flour plus baking powder and salt. So a recipe using self rising flour will not call for additional salt and baking powder. It is sometimes used instead of all purpose flour while baking egg free to give the lift that eggs would give. But I’m pretty sure that simply substituting that for all purpose flour and omitting the eggs in the recipe will not give the desired results. I have not experimented this.

   You can substitute one with the other but you would have to adjust the quantity of baking powder accordingly.

   Baking powder and baking soda are different and cannot be used interchangeably. Check the following for exact details.
   http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

4. 32
   Sukshma Says:
   November 6th, 2009 at 2:46 pm

   Looks good… I was searching for some eggless recipes and accidentally came across this website.I will surely try making these cookies with my daughter over the weekend!

   Thanks!

   Welcome to my blog Sukshma. Please try the recipe and let me know if you liked it.

5. 31
   Tina Says:
   October 5th, 2009 at 8:23 pm

   your cookies are yummy! I think they were super light, yet very tasty!

   Thanks Tina.

Pages: [4] 3 2 1 » Show All

If you have a website and would like to link to this recipe, simply copy (Ctrl + C) and paste the code below. It will look like this: Eggless Crispy Chocolate Chip Cookies using Condensed Milk