Eggless Chocolate Chip Cookies Recipe | #ratingval# from #reviews# reviews | |
Prep time: 20 Mins
Cook time: 18 Mins
Yields: 43 Cookies
An amazing recipe to prepare the famous chocolate chip cookies without eggs, but using sweetened condensed milk instead.
- 1 cup Butter Softened (I Used Smart Balance 50/50 Blend)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Sweetened Condensed Milk (for 2 eggs and I Used Eagle Brand Fat Free Milk)
- 1/2 Teaspoon Vanilla Extract (Not Mentioned In The Original Recipe But I Included It)
- 2.25 Cup All Purpose Flour (I Used 2 Cups Flour And 1/4 Cup Cocoa Powder Instead, See My Notes)
- 1 Teaspoon Baking Powder
- 1.75 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
- Optional Nuts (I Used Chopped Walnuts For 1 Batch)
- Preheat the oven to 350F (180C) for 15 minutes.
- Grease baking sheets or line it with parchment paper.
- Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
- Pour in the condensed milk, vanilla extract and beat to combine.
- In a separate bowl, sift the flour, cocoa and baking powder and combine well.
- Stir into the butter mixture, then add the chocolate chips, nuts (if using).
- Combine it well using a spatula. Don't beat it.
- Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
- 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).
- 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.
- After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
- 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.
- 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.
- 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.
- 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.