Chewy Chocolate Chip Cookies (with sweetened condensed milk)
User Reviews
5
Chewy Chocolate Chip Cookies (with sweetened condensed milk)
Description
The recipe for Chewy Chocolate Chip Cookies blends melted butter and brown sugar until smooth before adding egg yolks, vanilla, and sweetened condensed milk. This mixture creates a creamy base that contributes moisture and chewiness. Flour, baking soda, and salt are mixed in carefully, ensuring the dough is cool enough when incorporating chocolate chunks to preserve their shape. Chilling the dough for at least 30 minutes, ideally 24 hours, allows the ingredients to meld and the dough to firm up, resulting in cookies that hold their shape and have a tender, dense crumb.
Once baked, these cookies exhibit a chewy texture contrasted by melted chocolate pockets. The use of sweetened condensed milk differentiates them from traditional chocolate chip cookies, adding sweetness and moisture without extra liquid. Adjusting flour quantity can slightly alter thickness, allowing customization.
This cookie recipe works well for making batches in advance thanks to the dough's chill time. Baking straight from chilled dough helps maintain chewiness and chocolate chunk integrity. These cookies pair well with milk or as part of dessert selections.
Ingredients
- 1 cup butter (melted)
- 1 1/3 cups brown sugar
- 2 large egg yolks only, yolk
- 1/3 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt (if using salted butter, only add 1/2 teaspoon of salt)
- 12 ounces milk or semi-sweet chocolate, chopped
Instructions
- In a microwave-safe bowl, melt the butter in the microwave or melt iiti n a pot over medium-low heat, just until melted. Stir in brown sugar and keep mixing until the brown sugar is completely dissolved and smooth. Let sit at room temperature for 10-15 minutes. This allows it to cool slightly before adding the egg yolks (and chocolate).
- Add vanilla extract, sweetened condensed milk, and egg yolks and mix until creamy and smooth.
- Stir in the flour, baking soda, and salt. Make sure the cookie dough isn’t too warm before adding the chocolate or it will melt. If it is too warm, let the cookie dough come to room temperature.
- Fold in chocolate chunks. The dough needs to chill for at least 30 minutes but preferably 24 hours. You can chill it several ways — covered in the mixing bowl, wrap the dough in saran wrap, or portion out the dough in about 2 to 4 ounce balls and place on a parchment paper lined baking sheet and cover and place in the refrigerator.
- When ready to bake, heat the oven to 350 degrees. Place the chilled cookie dough balls on a parchment paper lined baking sheet, 2 inches apart. Bake for 11-15 minutes or until the edges are a light golden color. The cookies will continue to set up after they are removed from the oven.
Notes
- For thicker cookies, increase the flour to approximately 2 2/3 cups.
- Ensure the cookie dough is cool before adding chocolate chunks to prevent melting.
- Chilling the dough for 24 hours improves texture and flavor but at least 30 minutes is necessary.
- Use melted butter and brown sugar dissolved smoothly to create a uniform dough base.
- This recipe originates from inspiration by Food Network's Dan Langan's thick and chewy chocolate chunk cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 286mg | 12% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 366IU | 7% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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