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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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September 2nd, 2008 at 9:14 am
I have bookmarked this Madhu..Looks so perfect.
September 2nd, 2008 at 11:18 am
Neat, I think I will try this one ..
September 2nd, 2008 at 12:48 pm
looks perfect madhu!
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.
September 2nd, 2008 at 2:53 pm
Awesome ccc. Love the display. Yum!
September 2nd, 2008 at 8:28 pm
oh, these cookies look so good….. Just checked your coconut macaroons. Loved them as well!!!!
September 3rd, 2008 at 9:11 am
Yummy Cookies.Got something for you in my blog
September 3rd, 2008 at 6:21 pm
Happy Vinayaka Chaturthi Madhu!
September 4th, 2008 at 5:23 am
Welcome Lubna.
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.
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.
September 28th, 2008 at 10:59 am
Thanks for the ideas!
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.
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 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 16th, 2008 at 1:03 am
hope you like it
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.
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 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.
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.
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.
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.
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.
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.
May 16th, 2009 at 9:00 am
Thanks Supriya.
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
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.
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.
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.
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.
October 5th, 2009 at 8:23 pm
your cookies are yummy! I think they were super light, yet very tasty!
Thanks Tina.
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.
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
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.
November 12th, 2009 at 6:29 am
I just read through this blog and realised the answer to my question so thanks in advance.