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)
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)
- 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.
- Pour in the condensed milk, vanilla extract and beat to combine.
- 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.
- Take a tablespoonful of dough, roll it and flatten it using your fingers.
- Grease the tablespoon, so that the dough will fall off easily.
- 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.
- 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.
- 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