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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

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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

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

Pages: « 4 [3] 2 1 » Show All

1. 30
   Nanki Says:
   August 1st, 2009 at 3:04 am

   Hello ~ thank you sooo much for this wonderful recipe ! Its marvelously delicious ! And your website layout is amazing

   Regards,
   Nanki

   You’re welcome Nanki.

2. 29
   pragya Says:
   July 17th, 2009 at 1:37 pm

   hi! i would love to try this recipe! but i dont know how much 2 sticks butter is?? can u tell me in grams?

   2 sticks is 1 cup or approximately 225 gms, Pragya.

3. 28
   shalini Says:
   June 19th, 2009 at 12:19 pm

   Thanks for your suggestions I will try this the next time I bake them …it is a great eggless recipe …they baked perfect except for the fact that they are thin like dosas Thanks for having this wonderful blog I have been searching so long for eggless recipes as My daughter is allergic to eggs and we banned any egg containing items from our house.Now I can bake cookies and cakes and what not with the recipes from your website.Thanks a ton!!!!

   You’re most welcome Shalini.

4. 27
   shalini Says:
   June 18th, 2009 at 9:55 pm

   My cookies sort of melted in the oven as a result they were thin after they baked..they tasted ok as I removed them after 7-8 mins of baking….still I am wondering what I did wrong..I followed the recipe to the T.
   
   Shalini, thanks for trying the recipe. There are couple of reasons why cookies spread very much. 1) If the butter is very soft. Keeping it at room temperature for 30-40 minutes should be fine. If you press your index finger on the stick of butter, you should be able to leave a fingerprint and slight indentation on the stick but shouldn’t be soft in appearance. 2) Also if you use a warm baking sheet the cookies will spread very much. The very first time I baked choc. chip cookies, I had placed the empty baking sheet on the oven while it was preheating and when I dropped the batter and kept it in the oven the cookies became like dosa/crepes.

   Also it’s advisable to test one cookie first. If you think it’s spreading, keep the dough in the fridge for about 30 minutes and then bake, it should be fine.

5. 26
   Indian Recipe Video's Says:
   May 20th, 2009 at 11:28 pm

   Love your blog and so pleased you’re updating again. Looking forward to checking out your new recipes

6. 25
   Supriya Nair Says:
   May 16th, 2009 at 9:00 am

   Hi there…you are a messiah for me in the world of eggless baking…Wonderful and simple treats in store on this space..Thank you

   Thanks Supriya.

7. 24
   Humphrey Clan Says:
   March 18th, 2009 at 8:02 pm

   After years of searching for a chocolate chip cookie recipe that cooks well and tastes great, we are thankful. We have a child who has a life threatening egg allergy and thought we would try this recipe. It is a keeper. We plan to visit this site again for egg-free recipes. Thanks.

   Thank you very much Humphrey for trying the recipe and for the feedback.

8. 23
   Sharon F Says:
   March 9th, 2009 at 5:11 pm

   Hello Madhuram!

   I Love your site very much. I stumbled upon it looking for an eggless oatmeal raisin cookie and found that and so much more. Thanks.

   This comment is actually for Diane Penning who wanted other Egg Free cookbooks. The one I use and find indispensable (other than Madhuram’s site of course) is this one: “Bakin’ Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family” by Rosemarie Emro and Kevin Emro

   The recipes are easy and the ingredients are primarily those on hand in a kitchen already. Hope this helps everyone.

   Sharon, thank you very much for your kind words of appreciation and for the info. on the book.

9. 22
   Aastha Says:
   February 22nd, 2009 at 9:29 am

   can i use oil instead of butter??
   i live in india, n we dont get butter in sticks here! I’ve noted the cup measure of butter, but was wondering if i could use oil?
   lemme know…thanx.

   Hi Aastha, recently I tried a cookie recipe with oil (substituting for margarine called for in the original recipe) and was not satisfied with the results. So I’m not sure, how these cookies would come if using oil.

10. 21
    abc Says:
    February 10th, 2009 at 1:54 pm

    Which all purpose flour should be used? Bleached or Unbleached?

    I have used both interchangeably, so I don’t remember which one I used for this recipe.

Pages: « 4 [3] 2 1 » Show All

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