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.
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Servings: 16 cookies of 50g each
Calories: 244kcal
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
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