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 eggless ice cream or apple puran poli.
Jump to:
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 in spite 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 eggless, so I didn't have to modify anything at all. 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. (Now at 2024 this note reminds me that I had baked these eggless chocolate chip cookies back in 2008 during my first year of baking/starting this blog. After 16 years of baking and especially the most I have baked are cookies the note looks elementary but also proud at the same time to look back how long I have come)
Why these eggless chocolate chip cookies?
These chocolate chip cookies without eggs taste amazingly delicious. This is a simple recipe to bake and most of all you don't have to look for special egg substitutes like EnerG egg replacer or flaxseed meal to make flax eggs. 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 duplicate the traditional chocolate chip cookies, but without eggs.
Ingredients & Substitutions
- Softened Butter Softened (I Used Smart Balance 50/50 Blend. Use vegan alternative for dairy free chocolate chip cookies.)
- ½ Cup Granulated Sugar (I recently read that using brown sugar yields soft and chewy cookies)
- ½ Cup Sweetened Condensed Milk (use vegan alternatives if you want to bake vegan chocolate chip cookies)
- ½ Teaspoon Vanilla Extract
- 2 and ¼ Cups All-Purpose Flour (You can also use whole wheat pastry flour or gluten-free baking flour mix for gluten-free chocolate chip cookies).
- 1 Teaspoon Baking Powder (always make sure that it's fresh and not past the expiry date)
- 1 and ¾ Cups Semi-Sweet Chocolate Chips/Chunks (go easy on the chocolate chips if you prefer less sweeter cookies. Vegan chocolate chips can be used as well.)
- Nuts (Any nuts of your choice. I used chopped walnuts)
How to bake eggless chocolate chip cookies?
1. In a bowl, sift the flour, cocoa and baking powder and combine well.
2. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
3. Pour in the condensed milk, vanilla extract and beat to combine.
4. Stir the dry ingredient mix from step-1 into the butter mixture. Combine it well using a spatula. Don't beat it.
5. Add the chocolate chips, nuts (if using). Combine more with spatula.
6. Chocolate chip cookie dough is ready!
7. Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
8. 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).
9. 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.
10. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
If you tried this Chocolate Chip Cookies Using Condensed Milk recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Chocolate Chip Cookies Using Condensed Milk
Ingredients
- 1 cup Butter Softened
- ½ cup Granulated Sugar
- ½ cup Sweetened Condensed Milk
- ½ teaspoon Vanilla Extract
- 2 & ½ cups All-Purpose Flour See My Notes
- 1 teaspoon Baking Powder
- 1 & ¾ cups Semi-Sweet Chocolate Chips I used white chocolate chips
- 1 cup Walnuts chopped (optional)
Instructions
- Preheat the oven to 350F (180C) for 15 minutes.
- In a large bowl, sift the flour, cocoa and baking powder and combine well.
- 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.
- Stir dry ingredient mix 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.
My Notes
- 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 ¼ cup of baking cocoa to 2 cups of all purpose flour, not changing the 2 and ¼ 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 too sweet for our liking. I would suggest reducing the chocolate chips to 1 and ¼ cups and add some chopped nuts or quick cooking oats instead if you too prefer less sweeter cookies.
- 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 of the cookies 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 using brown sugar instead of the granulated sugar will help. Also you can try this eggless chocolate chip cookie recipe using flax eggs for soft and chewy cookies.
Jyothi Mcminn says
I use 1pkg. of betty crockers yellow cake mix, 1 stick of butter, 1 cup of nuts, 1 cup of white and choc.chips, 1/2cup of oil. Mixtogther to make a soft dough. roll into balls and put on Pams sprayed baking pan and bake in preheated oven for 7-12 minutes at 350. It is great.
That's a great recipe Jyothi. Thank you very much.
Rebecca says
These chocolate chip cookies were excellent, thank you SO much. I have a son who is allergic to eggs, so we were both able to enjoy these. 🙂
You're welcome Rebecca.
freya shah says
i really think these cookies are going to be tasty ,i am sure they will be really tasty, thank you
Thanks Freya.
Veena says
Hi, I truly appreciate your site, coming from a eggless home myself and applaud you for the effort that goes into keeping it going. But all that i was trying to say was that when i print a recipe off a site i would like to be able to believe that i have everything that i need to know on the page in front of me. often times you dont use the recipe till much later and it is difficult to recall what you might have read in a page long post and make the adjustments when you begin baking. It would really help if the list of ingredients matched the instructions on procedure to be followed. thanks.
Hi Veena, when you take a print out from here, the My Notes section also will be printed. I was slightly offended by the tone of your comment. Anyways I'll do the necessary changes in the appropriate place to make it more clear. Thanks.
Veena says
Hey I just went through what i thought was a very exciting recipe and was looking forward to baking with my daughter, when i noticed a total disconnect between the ingredients and the step by step procedure! hello how can you guys claimed to have tried it and go on to recommend it if the two do not match up 😕
Hi Veena, I think you have not read the My Notes section. The original recipe calls for 2 and 1/4 cups of all purpose flour but I have used 2 cups of all purpose flour and 1/4 cup cocoa instead which I have mentioned it very clearly in the 1st point in the Notes. I think you are talking about this only. I wish you had read the post completely.
Nayna says
I just read through this blog and realised the answer to my question so thanks in advance.
Nayna says
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.
Sukshma says
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
Sukshma says
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.
Tina says
your cookies are yummy! I think they were super light, yet very tasty!
Thanks Tina.
Nanki says
Hello ~ thank you sooo much for this wonderful recipe ! Its marvelously delicious ! And your website layout is amazing 😀
Regards,
Nanki
You're welcome Nanki.
pragya says
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.
shalini says
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.
shalini says
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.
Indian Recipe Video's says
Love your blog and so pleased you're updating again. Looking forward to checking out your new recipes
Supriya Nair says
🙂 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.
Humphrey Clan says
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.
Sharon F says
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.
Aastha says
can i use oil instead of butter??
i live in india, n we dont get butter in sticks here! Ive noted the cup measure of butter, but was wondering if i could use oil?
lemme knowthanx.
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.
abc says
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.