Condensed milk chocolate chip cookies
Tired of the same old choc chip cookie? 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 don't skimp on the chocolate chips either, so you're in for a treat!
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Servings: 16 cookies of 50g each
Calories: 244kcal
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
Calories: 244kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 158mg | Potassium: 171mg | Fiber: 1g | Sugar: 21g | Vitamin A: 42IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg