Sweetened Condensed Milk Chocolate Chip Cookies
These Sweetened Condensed Milk Chocolate Chip Cookies are soft, chewy, and loaded with milk chocolate chips! I skipped the eggs and went with a sweetened condensed milk which makes the cookies rich and tender.
Servings: 21 cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter room temperature
- ½ cup packed light brown sugar
- ⅓ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a large bowl, add the 1 ½ cups all-purpose flour, 1 cup semi-sweet chocolate chips, ½ teaspoon salt, ½ teaspoon baking soda, and ½ teaspoon baking powder. Whisk until combined and set aside.
- In a separate large bowl, add the ½ cup salted butter, ½ cup packed light brown sugar, ⅓ cup sweetened condensed milk, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed until combined. Scrape down the sides of the bowl and mix in any remaining bits.
- Add the dry ingredients to the butter mixture in increments and beat on low speed until combined in between each addition. Don’t overmix.
- Use a 1 1/2 tablespoon cookie scoop and scoop the dough.
- Place the dough balls on the prepared cookie sheet leaving one inch in between each cookie.
- Place the in the preheated oven and bake for 10-11 minutes until the bottom of the cookies and the edges are golden.
- Allow the cookies to cool for 1-2 minutes on the cookie sheet before transferring them to a cooling rack to cool completely.
- Store in an airtight container at room temperature.
Notes
Storage: Once the cookies are cooled, store them in an airtight container or storage bag at room temperature for up to 5 days.
Freezing Cookies: Let the baked cookies cool completely before placing them in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw at room temperature.
Freezing Cookie Dough: Scoop the cookie dough out onto a parchment lined baking sheet. Freeze the cookie dough for 1 to 2 hours until firm, before poping them in a freezer bag to freeze for up to 3 months.
When you're ready to bake, pop the frozen cookie dough balls 1 inch apart on a parchment lined cookie sheet and bake as directed. You may need to bake for 1 to 2 additional minutes since they're baking from frozen.
Nutrition
Calories: 157kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 125mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 152IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
