Eggless Crispy Chocolate Chip Cookies using Condensed Milk

Madhuram — Tue, 02 Sep 2008 09:12:01 +0000

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

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.

Note: There is a print link embedded within this post, please visit this post to print it.

Mini Chocolate Pizzas for BFB

Madhuram — Mon, 14 Apr 2008 10:53:37 +0000

Happy Puthandu and Vishu wishes to all of you!

A couple of months back I saw Giada preparing chocolate pizzas in her Food TV show, Everyday Italian. It looked so delicious that I wanted to try it. To make the pizza I used the store bought refrigerated pizza dough. First I thought of cutting a big circle using a plate, then I got an idea of making it into bite sized pizzas, so I used a cookie cutter and cut out 6 small circles. With the rest of the dough, I tried to form it into one big circle (which was a bit difficult) and baked a regular vegetable pizza.

Ingredients:
Click here for the entire list of ingredients and recipe.

Stage 1:
Unroll the pizza dough and cut it into the desired shape.

Stage 2:
Place it in a lined baking sheet, make indentations throughout the dough and brush it with melted butter. If you are doing the mini version like mine just bake it for 6-8 minutes at 450 F or until the crust is crisp and golden brown. If you are making a big one, follow the instructions in the original recipe.

Stage 3:
Remove the sheet from the oven apply nutella immediately and sprinkle the chocolate chips and put it back in the oven just enough for the chocolate to melt, which is about 1 minute.

Stage 4:
Take the pizzas out and sprinkle with hazelnuts and enjoy. It’s SIMPLY DELICIOUS!

My Notes:
This is a fun food idea to do with the kids. This is also a good idea for a “make your own pizza” party, where a pizza bar can be set up with a variety of nut butters, toppings like butterscotch chips, peanut butter chips, vanilla chips etc and different kinds of nuts, sprinkles etc so children can have fun creating their own pizzas.

This is my entry to Holly’s blogging for babies event.

Direct Link: http://www.marchforbabies.org/personal_page.asp?w=81000739&u=hhanks

FUNDRAISER PARAGRAPH:

Want to know more about Little Wonders March for Babies Team? Fantastic!! Any amount that you can sponsor is extremely appreciated. Please, please help spread the word and sponsor Little Wonders if you can! Thank you!

EgglessCooking.com | Eggless Recipes | Eggless Baking » white chocolate chips

Eggless Crispy Chocolate Chip Cookies using Condensed Milk

Mini Chocolate Pizzas for BFB