An epicurean adventure to: The United States of America
Tired of the same old choc chip cookie recipe? Well, say hello to condensed milk chocolate chip cookies!
They are the perfect combination of crispy on the outside and chewy in the middle. So easy to make, even for the baking-challenged.
The addition of condensed milk gives them a rich, deep flavour that will have you reaching for seconds...and thirds. We're not skimping on the chocolate chips either, so you're in for a treat!
Where do chocolate chip cookies originate from?
Chocolate chip cookies originated in the United States and are believed to have been invented by Ruth Graves Wakefield in the 1930s.
They are often associated with warm memories, home baking and a sense of nostalgia. They're the classic American treat! Today, chocolate chip cookies are enjoyed worldwide as a symbol of indulgence, joy and simple pleasures.
For more chocolate chip cookie recipes, have a look at our chocolate chip cookies without brown sugar and these delectable coffee cookies.
Jump to:
- Fast facts - United States of America
- What's to love about these cookies
- Key ingredients notes and substitutions
- What does condensed milk do to cookies?
- How to make condensed milk chocolate chip cookies
- Tips for making the best condensed milk chocolate chip cookies
- Variations, serving and decoration ideas
- The cookie sizes
- Storage
- Can you freeze chocolate chip cookies with condensed milk?
- Other recipes with condensed milk you might enjoy
- More recipes from the US
- Recipe
Fast facts - United States of America
| Location | The United States of America is located in North America, bordered by Canada to the north and Mexico to the south. |
| Capital | Washington D.C. |
| Language | English is the primary language spoken in the United States. However, due to its diverse population, numerous other languages are also spoken across the country. |
| Population | Circa 331 million people. |
| Trivia | Did you know that New Mexico actually has an official state question: “Red or green?” It refers to which variety of chilli sauce you’d like served with your meal. If you answer “Christmas,” you’ll get both! |
What's to love about these cookies
- Easy to make - using simple ingredients and clear instructions, this is a great recipe for novice bakers and kids.
- Crispy on the outside - with just the right amount of crunch.
- Chewy cookies - just what you'd expect from a good chocolate chip cookie recipe.
- Versatile - Swap the milk chocolate chips for dark or white chocolate chips, or add some chopped nuts.
- Flavourful - The condensed milk adds a depth of flavour.
- No eggs.
- Use for leftover condensed milk - If you have any leftover condensed milk, this recipe is a great way to make use of it since it doesn't require using an entire can.
Key ingredients notes and substitutions
Cornflour
Also known as corn starch in the US. This gives the cookie a delicate texture and also helps give that sought-after crispy exterior.
Dark brown sugar
Dark brown sugar provides the best flavour, but you can substitute it with light brown sugar.
Unsalted butter
Using unsalted butter means you can control how much salt you would like to add to the cookies.
If you opt for salted butter, reduce the amount of salt in the recipe to half, or leave it out entirely.
Condensed milk
You will need 250g, which means you might have some leftover sweetened condensed milk in the tin. It's the perfect excuse for an iced coffee with condensed milk!
Chocolate chips
We use milk choc chips, but feel free to use white or dark chocolate chips too, or a combination thereof!
Alternatively, you can chop up a slab of chocolate which gives you larger chunks of chocolate to bite into. Which is exactly what we did in this coffee cookie recipe.
What does condensed milk do to cookies?
- Adds sweetness and moisture to cookies, which results in a softer and chewier texture.
- It can also enhance the flavour of the cookies, giving them a creamy and slightly caramelised taste.
- Lastly, it makes the dough a lot easier to work with.
How to make condensed milk chocolate chip cookies
- Line two baking sheets with parchment paper. Don't preheat the oven just yet.
- In a large bowl, thoroughly mix together the all-purpose flour, cornflour, baking powder, bicarbonate of soda and salt.
- In another large mixing bowl, cream together the softened butter (at room temperature) and the brown sugar.
You can mix the ingredients by hand or use an electric mixer or stand mixer. If using an electric mixer, start with a low speed to prevent sugar from spilling out of the bowl.
- Add the condensed milk and the vanilla extract.
- Beat again until well incorporated and creamy-looking.
- Tip in the dry ingredients. Using a rubber spatula or wooden spoon, gently fold in the dry ingredients. Scrape the sides of the bowl to ensure everything gets incorporated.
- Don't overmix and stop when you see no more dry flour.
- Add the chocolate chips.
- Fold through until you have an even distribution of chocolate chips throughout the cookie dough.
- Roll the cookie dough into equal-sized balls, roughly the size of a golf ball, or around 50g per portion.
This is a reasonably soft dough, but rolling the balls should not be a problem.
- You can put some extra chocolate chips on the surface of the cookie dough balls before baking them. This is just for aesthetics.
- Put the dough balls on the lined baking tray, leaving space between each one for the cookies to spread in the oven (around 8cm/3").
- Put the baking trays with cookies in the fridge whilst you wait for the oven to preheat. 10 minutes of chill time will be enough.
- Preheat the oven to 170℃/338℉/gas mark 3.
- Once the oven is preheated, place the first tray on the middle shelf and bake for 14-15 minutes until the cookies turn a light golden brown on top. Repeat the same process for the second tray.
- Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.
Tips for making the best condensed milk chocolate chip cookies
Don't overmix the dough
For best results, don't overmix the cookie mixture. Overmixing might lead to tougher cookies. Gently fold the ingredients together and stop as soon as everything has been incorporated.
Weigh your ingredients accurately
Using a digital scale to weigh out your ingredients will always give you more accurate results. If you haven't got a set of digital kitchen scales, consider adding it to your Christmas list.
Don't flatten the cookies
Don't be tempted to press the dough balls flatter before putting them in the oven. The initial shape of the dough also contributes to the crispy outside and chewy middle.
Trust that the cookies will reach the perfect thickness by the time they are baked.
Not all ovens are alike
The age and brand of the oven you use may be slightly different to the oven we use. If by 15 minutes the cookies don't look done, give it an extra minute or two, but keep a close eye on it.
Variations, serving and decoration ideas
Serve warm: Chocolate chip cookies are often enjoyed best when they are still warm and fresh out of the oven. Allow them to cool slightly before serving just so they don't fall apart easily if they're still too warm.
Milk and cookies: Serve the cookies with a glass of cold milk, a classic combination loved by one and all!
Ice cream sandwich: Place a scoop of your favourite ice cream between two chocolate chip cookies, making an ice cream sandwich.
Drizzle with chocolate: Melt some chocolate (either milk, dark, or white) and drizzle it over the cooled cookies.
Dust with powdered sugar: Sprinkle powdered sugar over the cookies for a simple and attractive decoration.
Add sprinkles: Before baking the cookies, you can press colourful sprinkles into the tops to give them a festive look.
Stack and wrap as gifts: If you want to share your cookies, stack them neatly and wrap them in clear cellophane or place them in a decorative tin or box to create a lovely homemade gift.
Add pecans: Swap half the chocolate with chopped-up pecan nuts or other nuts of your choosing.
Half-dip: Dip half of each cookie in chocolate.
Add salt: Sprinkle a pinch of flaky sea salt on top of each cookie before baking. The salt enhances the overall flavour and provides a pleasant contrast to the sweetness.
M&M's or candy-coated chocolates: Instead of or in addition to chocolate chips, you can mix in colourful M&M's or other candy-coated chocolates like Smarties
Caramel or toffee bits: For a caramel flavour, stir in caramel or toffee bits into the cookie dough. The bits will melt and create pockets of gooey sweetness.
Cinnamon and spices: Add warmth and depth by including a pinch of cinnamon, nutmeg or other spices to the cookie dough.
Stuffed cookies: Make stuffed cookies by placing a small piece of your favourite chocolate, caramel or nutty filling inside each dough ball before baking. As they bake, the filling melts and creates a surprise centre.
Glaze or frosting: Drizzle a simple glaze or frosting over the cooled cookies. You can make a simple glaze using powdered sugar/icing sugar and milk.
The cookie sizes
We like to weigh out each dough ball to ensure all the cookies are the same size - This is not a requirement!
50g is a good weight for a standard-sized cookie and will yield circa 16 cookies from this recipe. You can make these into giant chocolate chip cookies by doubling the weight to 100g per cookie.
If you don't feel like weighing the dough, you can simply eyeball it and shape the dough into balls based on your intuition.
Storage
These cookies have a good shelf life and can be stored in an airtight container for up to three weeks.
Can you freeze chocolate chip cookies with condensed milk?
Yes! You can batch-bake them and store them in the freezer for up to 6 months.
Alternatively, you can freeze the dough before baking. Wrap it thoroughly in plastic wrap before placing it in the freezer.
To defrost, place the frozen cookie dough in the fridge overnight. The next day, roll into balls and bake following the same instructions as for the recipe.
Other recipes with condensed milk you might enjoy
Tinginys - Lithuanian Lazy Cookies
Easy peanut butter microwave fudge
Sequilhos - Brazilian cornflour cookies
More recipes from the US
Learn how to make the Classic American Club Sandwich
Gigi Hadid Pasta - The Viral Spicy Vodka Pasta Recipe
Raspberry and white chocolate blondies
Chocolate chip cookies - Without brown sugar
Perfect 4-ingredient banana bread
Old Fashioned Peanut Butter Cookies recipe (eggless)
How to make marshmallow fluff without corn syrup
Recipe
Condensed milk chocolate chip cookies
Ingredients
- 200 grams plain flour
- 50 grams cornflour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 120 grams unsalted butter - soft, room temperature
- 50 grams dark 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, thoroughly mix together the flour, cornflour, baking powder, bicarbonate of soda and salt.
- In another large mixing bowl, cream together the softened butter (at room temperature) and the brown sugar.You can mix the ingredients by hand or use an electric mixer. If using an electric mixer, start with a low speed to prevent sugar from spilling out of the bowl.
- Add the condensed milk and the vanilla extract and beat again until well incorporated and creamy-looking.
- Tip in the dry ingredients. Using a rubber spatula or wooden spoon, gently fold in the dry ingredients. Scrape the sides of the bowl to ensure everything gets incorporated.Don't overmix and stop when you see no more dry flour.
- Add the chocolate chips and fold through until you have an even distribution of choc chips throughout the cookie dough.
- Roll the cookie dough into equal sized balls, roughly the size of a golf ball, or around 50g per portion. You can put some extra chocolate chips on the surface of the cookie dough balls before baking them. This is just for aesthetics.
- Put the dough balls on the lined baking tray, leaving space between each one for the cookies to spread in the oven (around 8cm/3").
- Put the baking trays with cookies in the fridge whilst you wait for the oven to preheat. 10 minutes chill time will be enough.
- Preheat the oven to 170℃/338℉/gas mark 3.
- Once the oven is preheated, place the first tray on the middle shelf and bake for 14-15 minutes until the cookies turn a light golden brown on top. Repeat the same process for the second tray.
- Allow the cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack, or wire rack.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Leave a Reply