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Eggless Crispy Chocolate Chip Cookies using Condensed Milk

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

Eggless Chocolate Chip Cookies

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 Click here for a bigger view.

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
(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.

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.

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

Pages: « 4 3 2 [1] Show All

  1. 10
    Riya Says:
    September 4th, 2008 at 5:16 pm

    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.

  2. 9
    Lubna Karim Says:
    September 4th, 2008 at 5:23 am

    :razz: Looks yummy.

    Welcome Lubna.

  3. 8
    Uma Says:
    September 3rd, 2008 at 6:21 pm

    Happy Vinayaka Chaturthi Madhu! :smile:

  4. 7
    shri Says:
    September 3rd, 2008 at 9:11 am

    Yummy Cookies.Got something for you in my blog

  5. 6
    Ramya's Mane Adige Says:
    September 2nd, 2008 at 8:28 pm

    oh, these cookies look so good….. Just checked your coconut macaroons. Loved them as well!!!!

  6. 5
    Uma Says:
    September 2nd, 2008 at 2:53 pm

    Awesome ccc. Love the display. Yum!

  7. 4
    Bharti Says:
    September 2nd, 2008 at 12:52 pm

    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.

  8. 3
    DivyA Vikram Says:
    September 2nd, 2008 at 12:48 pm

    looks perfect madhu! :razz:

  9. 2
    SS Says:
    September 2nd, 2008 at 11:18 am

    Neat, I think I will try this one ..

  10. 1
    kamala Says:
    September 2nd, 2008 at 9:14 am

    I have bookmarked this Madhu..Looks so perfect.

Pages: « 4 3 2 [1] Show All

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