Crispy Chocolate Chip Cookies

These lovely chocolate chip cookies are crispy and very tasty.
They are made with Sweetened Condensed milk which works as an egg replacer in this recipe.

Yields: 30 cookies
Preparation Time: 20 minutes
Cooks: 15-20 minutes (depending on your oven – Mine were done after 17 minutes)

Ingredients:
1 Cup Butter (Softened to room temperature)
1/2 Cup Granulated Sugar
1/2 Cup Sweetened Condensed Milk (1 Can)
1/2 Teaspoon Vanilla Extract

2 Cups All Purpose Flour
1/4 Cup Cocoa Powder
1 Teaspoon Baking Powder

1.5 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
Optional Nuts (I Used Chopped Walnuts For 1 Batch)

Procedure:

  • Preheat the oven to 180C  (350F) for 15 minutes.
  • Grease baking sheets or line it with parchment paper.
  • Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
  • In a separate bowl, sift the flour, cocoa and baking powder and combine well.

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  • Pour in the condensed milk, vanilla extract and beat to combine.

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  • Stir dry ingredients into the butter mixture, then add the chocolate chips and nuts (if using).
  • Combine it well using a spatula. Don’t beat it.

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  • Take a tablespoonful of dough, roll it and flatten it using your fingers.
  • Grease the tablespoon, so that the dough will fall off easily.

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  • Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
  • Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
  • After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.

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Notes:

  1. If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
  2. The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.

The original recipe was found at www.egglesscooking.com

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