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Eggless Crispy Chocolate Chip Cookies using Condensed Milk
September 2nd, 2008 Madhuram Posted in Cookies | 
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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.
Yield: 43 cookies
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.
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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January 2nd, 2009 at 11:33 am
Hi Madhu, Season’s Greetings!
I accidently came across your site today while searching for an eggless bread recipe and boy am I glad I did! Actually I am not like the other women here who have commented, I am a guy who just loves cooking sometimes, I find it very therapautic. I occasionally cook a meal for my wife and 2 year old kid.
I am surely gonna try out one of your recipes tommorow. Just one request though, could you please also mention the Indian measures in your recipes, its difficult understanding some of them here in India.
Oh and BTW, before I forget, I normally visit the below 2 sites for some of my other recipes. Hope you’ll like some of the stuff they have here.
http://www.iskconbangalore.org/contents/recipes/intro.asp
http://recipes.iskcondesiretree.info/
Cheers and God Bless.
Thank you very much Hridesh. Reg. the measurements, I will add a conversion table shortly. Since I live in US I use the cup measurements which is easy for me. Meanwhile you can try this table.
December 22nd, 2008 at 2:40 pm
I baked these cookies and ate quite a few, right out of the oven.
Thank you for the wonderful recipes – I’ll try the pudding mix ones too.
Thank you very much for the feedback Ruchi. Yes, you should try the pudding cookies too, but let me warn that the taste is addictive.
December 4th, 2008 at 12:48 pm
For Diane,
My Grandson is deadly allergic to eggs and as a result, I’m in the middle of creating a cookbook for “Allergic Kids”.
All profits of the book will go to UNICEF’s clean water program.
Stay tuned for more details.
Anne-Marie
December 3rd, 2008 at 12:49 pm
I have a son who is allergic to eggs. Are you aware of any cookbooks I can purchase to help with meal preparation and baking?
Hi Diane, as far as I know there are no specific books for only egg allergy. But there are some books which have recipes for all allergies, nut allergy, egg allergy, dairy allergy etc. all in one book. So each chapter will be dedicated for each allergy and you can find quite a few recipes. One such book is “Cooking Free” by Carol Fenster. Or your other option is getting any vegan cookbook. You may simply use the egg substitute mentioned in the recipe and can substitute the non-dairy ingredients with dairy products itself. That’s how I bake these days. If you have a library nearby just borrow the book and take copies of the recipes you are interested. For vegan baking I would recommend The Joy of Vegan Baking. Some other vegan books are Veganomicon, Sinfully Vegan, Vegan Italiano. Note that most of the ingredients mentioned in Sinfully Vegan are not available in the regular grocery store, atleast not near my house. You have to go to Whole Foods or other health stores or order online.
October 16th, 2008 at 1:03 am
hope you like it
October 15th, 2008 at 6:51 am
i baked it
i had to add more flour and sugar though ( i didn’t have chocolate chips). it was crispy and tasted v.v. good. thanks for the recipe. but how come your cookies are dark brown. you haven’t mentioned the use of cocoa powder though i added it . i added chocolate essence instead. actually, my cookies look very very diff from yours. i have noted the butter measurement. will be trying out the italian nut chocolate recipe soon. 
i suggest you try this coconut biscuit recipe that tastes awesome.
maida- 3/4 cup, shredded coconut- 3-4 tbsp, powdered sugar (powder and then measure) – 1/2 cup,butter- 1/3 cup. that’s it. only 4 ingredients.
Hi Cherry, thanks for trying the recipe and I’m glad that it came out well. Reg. the use of cocoa powder, I have mentioned it in the My Notes section (1st point). I have also indicated about it in the ingredients list next to all purpose flour. I think you missed it.
Also thanks for the coconut cookies recipe, I’ll surely try it. I think baking it at 350F for 8-10 minutes would be enough.
cream butter and sugar and add rest of the ingredients.mix well. and bake.(makes 6 biscuits)
October 15th, 2008 at 12:48 am
thanks a lot for clarifying. the butter which i use has grams written on it. so i won’t have any problem now in measuring the butter. i guess 1 cup is slightly less than 200 gms. am i right? i plan to make this cookie today. will let you know how it turns out. thanks for the recipe and for clarifying my doubts.
You’re welcome, Cherry. 1 cup of butter is 225gm. If you have already baked the cookies, I think it will not be as crispy at is has to be because of using less butter.
October 14th, 2008 at 8:39 am
could you pls tell me how much is 2 sticks of butter in cup? thanks
Cherry, two sticks is 1 cup butter, which is also 1/2 pound. Usually there are markings on the wrapper of the butter itself. If the butter you are using does not have these markings let me know, I’ll tell you another method to measure the butter.
September 28th, 2008 at 10:59 am
Thanks for the ideas!
September 17th, 2008 at 12:13 pm
Hi,
(I live in Riyadh)…
Could u please give me the measure of butter to be used in this recipe in grams/cups…I have no idea of how much it weighs in sticks in U.S.
Mathu, I will try. The recipe is from a library book I borrowed and I returned it. I’ll send you a mail.