Condensed milk chocolate chip cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Preheat/fridge time:
10 mins
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Total Time
50 mins
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Servings
16 cookies of 50g each
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Calories
244 kcal
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Cuisine
International
Condensed milk chocolate chip cookies
Description
This recipe begins by mixing the dry ingredients: all-purpose flour, cornflour, baking powder, bicarbonate of soda, and salt. Butter and brown sugar are creamed together until fluffy before adding condensed milk and vanilla extract, which lend moisture and sweetness. The dry ingredients are combined with the wet mixture gently to avoid overworking the dough, preserving tenderness.
Chocolate chips are folded in by hand to distribute them evenly without overmixing. Dough balls are portioned onto parchment-lined baking sheets spaced to allow spreading without flattening, as the cookies spread naturally in the oven. Baking at 170°C (338°F) produces cookies with soft centers and slightly crisp edges.
The gentle mixing technique helps maintain a soft texture by avoiding gluten development, while the condensed milk contributes to moistness. Oven temperature and timing are important for achieving the right doneness, with extra baking time added cautiously if needed. These cookies suit anyone looking for a soft, chewy cookie with rich chocolate flavor in a slightly different form from classic recipes.
Ingredients
- 200 grams all-purpose flour
- 50 grams cornflour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 120 grams butter room temperature, unsalted
- 50 grams brown sugar
- 250 grams condensed milk
- 2 teaspoons vanilla extract
- 250 grams chocolate chips
Instructions
- Line two baking sheets with parchment paper. Don't preheat the oven just yet.
- In a bowl, use a fork to thoroughly combine the all-purpose flour, cornflour, baking powder, bicarbonate of soda and salt.
- In a separate large bowl, cream together the butter and the brown sugar until light and fluffy. We prefer using an electric hand mixer.
- Add the condensed milk and vanilla extract, then beat until well combined.
- Next, add the dry ingredients all at once.
- Beat on low speed until just combined. Be careful not to overmix. Stop as soon as the flour is fully incorporated.
- Lastly, add the chocolate chips and fold them in by hand until evenly distributed throughout the dough. A wooden spoon or spatula works great.
- Use a cookie scoop, ice cream scoop, or large spoon to place balls of dough onto the lined baking sheet. Leave about 8 cm (3 inches) of space between each ball to allow for spreading.
- Preheat the oven to 170℃/338℉/gas mark 3.
- Place the baking sheets in the fridge while the oven preheats.
- Once the oven is preheated, bake the first tray on the middle shelf for 14-15 minutes, or until the cookies are a very light golden brown around the edges.
- Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.
Notes
- Mix ingredients gently to avoid tough cookies caused by overmixing.
- Use a digital scale for accurate measurements of ingredients.
- Do not flatten dough balls; cookies will spread appropriately during baking.
- Adjust baking time slightly if cookies are not fully cooked after the recommended 15 minutes, watching closely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies of 50g each
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 158mg | 7% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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