0 from 165 votes
Condensed milk chocolate chip cookies
If you’re craving a twist on the classic, these condensed milk chocolate chip cookies are definitely worth your time! They are perfectly soft, chewy, rich and buttery with an undeniable X-factor. They’re so easy to make - even for the baking-challenged.
Prep Time
10 mins
Cook Time
10 mins
Preheat/fridge time:
10 mins
Total Time
50 mins
Servings: 16 cookies of 50g each
Calories: 244 kcal
Course:
Dessert , Snacks
Cuisine:
International
Ingredients
- 200 grams all-purpose flour
- 50 grams cornflour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 120 grams unsalted butter room temperature
- 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.
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Notes
- Gently beat the ingredients until just combined. Overmixing can result in tougher cookies.
- Use a digital scale for precise measurements. If you don’t have one, consider adding it to your wishlist.
- Keep the dough balls as they are. Flattening them can affect the texture. The cookies will spread to the right thickness on their own.
- Ovens vary, so if cookies aren’t done after 15 minutes, add an extra minute or two while monitoring closely.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
5mg
(2%)
Sodium
158mg
(7%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
42IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies of 50g each
Amount Per Serving
Calories 244
% 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.