An epicurean adventure to: The United States of America
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.
We’ve included plenty of chocolate chips for a bit of an indulgence. Plus, they’re a great way to use up leftover condensed milk and are completely egg-free.
Jump to:
- Fast facts - United States of America
- What's to love about this recipe?
- Key ingredient notes and substitutions
- What does condensed milk do to cookies?
- Step-by-step instructions
- Top Tips
- The cookie sizes
- Storage
- Can you freeze them?
- Recipe
- Other recipes with condensed milk you might enjoy
- More recipes from the US
For more chocolate chip cookie recipes, have a look at our chocolate chip cookies without brown sugar and these delectable coffee chocolate chip cookies.
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 this recipe?
- Condensed milk adds depth and an irresistible X-factor.
- Soft, chewy and light in colour.
- Swap milk chocolate chips for dark or white chocolate.
- Ideal for using up leftover condensed milk.
- Egg-free.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Cornflour (cornstarch)
This gives the cookies a delicate, chewy texture, reminiscent of classic New York chocolate chip cookies.
Brown sugar
Brown sugar provides the best flavour, but you can substitute it with light brown sugar.
Unsalted butter
Make sure your butter is at room temperature before you begin - soft enough to dent but not too squishy.
If you opt for salted butter, reduce the amount of salt in the recipe to half, or leave it out entirely.
Condensed milk
You'll need 250g, so there might be some leftovers in the tin - perfect for treating yourself to an iced coffee with condensed milk!
Chocolate chips
We use milk chocolate chips, but feel free to mix it up with white or dark chocolate chips or even a blend of all three!
Alternatively, chopping up a chocolate bar gives you bigger, more indulgent chunks - just like we did in this coffee chocolate chip cookie recipe.
What does condensed milk do to cookies?
- Adds sweetness and moisture, resulting in a softer, chewier texture.
- Provides a hint of caramelised flavour.
- Makes the dough easier to handle.
Step-by-step instructions
1. Line two baking sheets with parchment paper. Don't preheat the oven just yet.
2. In a bowl, use a fork to thoroughly combine the all-purpose flour, cornflour, baking powder, bicarbonate of soda and salt.
3. In a separate large bowl, cream together the butter and the brown sugar until light and fluffy. We prefer using an electric hand mixer.
4. Add the condensed milk and vanilla extract, then beat until well combined.
5. Next, add the dry ingredients all at once.
6. Beat on low speed until just combined. Be careful not to overmix. Stop as soon as the flour is fully incorporated.
7. Lastly, add the chocolate chips and fold them in by hand until evenly distributed throughout the dough. A wooden spoon or spatula works great.
8. 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.
9. Preheat the oven to 170℃/338℉/gas mark 3.
10. Place the baking sheets in the fridge while the oven preheats.
11. 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.
12. Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.
Top Tips
Avoid overmixing
Gently beat the ingredients until just combined. Overmixing can result in tougher cookies.
Weigh ingredients accurately
Use a digital scale for precise measurements. If you don’t have one, consider adding it to your wishlist.
Don’t flatten the cookies
Keep the dough balls as they are. Flattening them can affect the texture. The cookies will spread to the right thickness on their own.
Adjust for your oven
Ovens vary, so if cookies aren’t done after 15 minutes, add an extra minute or two while monitoring closely.
The cookie sizes
We like to weigh each dough ball to keep all the cookies the same size, but it’s totally optional!
For standard cookies, aim for 50g each to make around 16 cookies.
If you're craving bigger cookies, go for 100g per ball.
If you’re not up for weighing, just shape the dough balls by eye
Storage
These cookies have a good shelf life and can be stored in an airtight container for up to three weeks.
Can you freeze them?
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.
Recipe
Condensed milk chocolate chip cookies
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.200 grams all-purpose flour, 50 grams cornflour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, ½ teaspoon 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.120 grams unsalted butter, 50 grams brown sugar
- Add the condensed milk and vanilla extract, then beat until well combined.250 grams condensed milk, 2 teaspoons vanilla extract
- 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.250 grams chocolate chips
- 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
Avoid overmixing
Gently beat the ingredients until just combined. Overmixing can result in tougher cookies.Weigh ingredients accurately
Use a digital scale for precise measurements. If you don’t have one, consider adding it to your wishlist.Don’t flatten the cookies
Keep the dough balls as they are. Flattening them can affect the texture. The cookies will spread to the right thickness on their own.Adjust for your oven
Ovens vary, so if cookies aren’t done after 15 minutes, add an extra minute or two while monitoring closely.**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
Other recipes with condensed milk you might enjoy
Tinginys - Lithuanian Lazy Cookies
Easy peanut butter microwave fudge
Sequilhos - Brazilian cornflour cookies
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Chocolate chip cookies - Without brown sugar
Perfect 4-ingredient banana bread
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