Condensed Milk Chocolate Chip Cookies
Condensed milk stands in for eggs and some of the sugar in these easy chocolate chip cookies.
Servings 24
Cost 5
Ingredients
- 2 cups all-purpose flour (weigh or spoon flour into cup and level) (260 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt (reduce to ¼ if using salted butter)
- ⅛ teaspoon cinnamon
- 8 tablespoons unsalted butter, softened
- ½ cup packed dark brown sugar (110 grams)
- ⅔ cup condensed milk (198 grams)
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips or chunks (9 oz)
- ¼ teaspoon smoked sea salt or Maldon salt, optional
Instructions
- In a medium size bowl, mix together flour, baking powder, baking soda, salt and cinnamon.
- Put the mixer bowl on a scale and add the 196 grams (7 oz or half a can) of condensed milk along with the softened butter, brown sugar and vanilla.
- Beat with an electric mixer for 2 minutes or until lightened.
- Add the flour mixture and stir until blended, then stir in the mini chocolate chips.
- Divide the dough into 4 pieces. On a large sheet of plastic wrap, shape one piece into a rope about 14-15 inches long. Roll in plastic and set on a flat tray or something you can fit into the freezer. Repeat with remaining dough. Keep logs frozen while you preheat the oven.
- Preheat oven to 325F Line a large baking sheet with parchment paper.
- Working one rope at a time, slice into ½ inch rounds. You should get around 36 dough pieces per rope. Arrange on sheet spacing only about ¾ of an inch apart at most and sprinkle with sea salt if desired.
- Bake for about 15 to 18 minutes.If your cookies are coming out too dark at 325, you can bake them at 300F for longer time. The bake time might involve a little trial and error. I accidentally over baked some at 375 and still liked them even though they were obviously overdone.
- Transfer the minis to a wire rack to cool and crisp.