Condensed Milk Chocolate Chip Cookies

These condensed milk chocolate chip cookies are a fun simple twist on traditional chocolate chip cookies.

They are soft, chewy, and filled with puddles of melty gooey chocolate.

Paired with a glass of cold milk these cookies will satisfy all of your chocolate chip cookie cravings.

Adding condensed milk to these cookies eliminates the need for eggs and makes them softer and chewier than a standard chocolate chip cookie.

Love condensed milk desserts? Try these condensed milk brownies this condensed milk bread pudding, or one of these other sweetened condensed milk desserts.

Make them even better by popping a cookie into the microwave for 15 seconds. You will be rewarded with a warm chocolate chip cookie.

Looking for more cookie recipes? Specifically varieties of chocolate chip cookies, which I can't seem to get enough of. Try these Fresh Mint Chocolate Chip Cookies, these Bacon Bourbon Chocolate Chip Cookies, Salted Pecan Chocolate Chip Cookies, or these Amaretto Chocolate Chip Cookies.

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Why You Will Love This Recipe

• Condensed milk adds a subtle milky flavor to these cookies.
• Like most chocolate chip cookies these cookies freeze really well. Mix up a batch and freeze them so that you can enjoy a freshly baked cookie or two anytime.
• Because there are no eggs, this recipe can easily be halved if you don't need a big batch of cookies.

Ingredients

These cookies are made with simple ingredients that are found in nearly every pantry. Scroll to the recipe card below for exact quantities.

All-Purpose Flour: No special flours are needed for these cookies. For accuracy, the best way to measure the flour is by using a digital scale.

If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a cutter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.

Kosher Salt: I prefer to bake with Kosher salt, Morton brand specifically. If you use Diamond Kosher salt it is less salty than Morton and you will need to double the amount.

Baking Soda: Provides the leavening for the cookies.

Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.

Brown and White Sugar: Because condensed milk is already sweetened, we do not need to add as much sugar. This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.

Sweetened Condensed Milk: Sweetened condensed milk adds additional fat, sweetness, and moisture. It's also one of those ingredients that people tend to have half a can left over. These cookies are a great way to use up leftover sweetened condensed milk.

Condensed milk also happens to be an excellent egg swap when baking cookies.

What if you don't have sweetened condensed milk? You can make your own at home with just sugar and milk. Double this recipe for sweetened condensed milk from Bigger Bolder Baking to ensure you have enough for the brownies.

Vanilla: When baking I prefer pure vanilla extract rather than imitation.

Semi-Sweet Chocolate Chips: Use your favorite chocolate chips or chop up a bar of semi-sweet chocolate. For a sweeter cookie use milk chocolate. For a less sweet cookie use darker chocolate. You could even try white chocolate chips.

Flaky Sea Salt: Flaky sea salt provides a nice contrast to these sweet chocolate chip cookies. Maldon sea salt is one of the best.

Go to the recipe card below for a full list of ingredients.

Equipment

Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.

A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.

This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.

Stand Mixer: I have a stand mixer from KitchenAid. My mom and brother bought it for me for my birthday almost 15 years ago. I use it weekly and it still works just like it did when it was brand new. It makes so many kitchen tasks easier and comes with a variety of attachments.

Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.

My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.

Directions

In a medium bowl whisk together the flour, salt, and baking soda. Set aside.

In the bowl of your stand mixer, cream together the softened butter, and sugars with the paddle attachment on medium speed until smooth.

Lower the mixer speed to low speed and add in the condensed milk and vanilla extract. Mix until thoroughly combined, about 30 seconds.

Stir the dry ingredients into the wet ingredients until just combined.

Fold in the chocolate chips with a spatula.

Wrap the cookie dough in wax paper and refrigerate for at least 3 hours. The chill time allows the dough to firm up and allows the flour to fully hydrate.

Preheat the oven to 325 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats.

These cookies are a bit sticky. Lining your baking sheets will make removal easier.

Roll the dough into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.

Place the balls on the lined baking tray leaving at least 2 inches in between each cookie. Sprinkle each one with sea salt.

For more photogenic cookies you can add extra chocolate chips to the tops of the cookie dough balls.

Bake in a preheated oven for 12 - 14 minutes or until the edges are golden brown. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.

Baking Tip: My mom's trick for evenly baked cookies is to rotate the cookies while they bake. Place the first baking sheet of cookies on the lower rack of the oven and bake until they begin to spread out (usually the same amount of time it takes me to divvy out the dough on to the second baking sheet.) Move the first baking sheet of cookies to the top rack and rotate 180-degrees to finish baking and place the second baking sheet of cookies on the bottom rack. Continue this process until all of the cookies have been baked.

Variations

Make these cookies your own by varying the mix-ins you add.

Cocoa Powder: Add 2 tablespoons of unsweetened cocoa powder to the flour mixture to create a chocolate cookie dough.

Caramel: Stuff the cookies with a piece of caramel to create caramel-filled chocolate chip cookies. Check out my peanut butter chocolate chip caramel cookies for detailed instructions.

Chocolate Chips: Vary the type of chocolate chips you use or substitute butterscotch or caramel chips.

candy: Chop up your favorite candy bars like snickers or Reese's. Or stir in M&M's.

Nuts: Add your favorite nuts along with the chocolate chips. Try adding almonds, cashews, peanuts, pecans, or walnuts.

Coconut: Stir in shredded coconut with the chocolate chips.

Tips

• Because there are no eggs, this recipe can easily be halved if you don't need a big batch of cookies.
• Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture.
• Do not swap evaporated milk for sweetened condensed milk. They are two different things. Condensed milk is both sweeter and thicker than evaporated milk.
• Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Alternatively, you could cut the block of cookie dough into even pieces with a knife.
• My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
• Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
• Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These cookies are so soft and gooey that they may fall apart if you try to move them too soon.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days.

Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.

Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months.

Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.

When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.

Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.

Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.

Thaw frozen cookies overnight in the refrigerator or on the counter.

Frequently Asked Questions

If you have ever struggled with dry crumbly cookie dough you will want to check out my tips on how to fix it.

Continue to Content

📖 Recipe

Yield: 40 Cookies

Condensed Milk Chocolate Chip Cookies

Print

These soft and chewy condensed milk chocolate chip cookies are eggless and filled with puddles of melty gooey chocolate.

Prep Time 15 minutes

Cook Time 14 minutes

Additional Time 3 minutes

Total Time 32 minutes

Ingredients

• 2 ¼ cups (270g) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup (226g) room-temperature unsalted butter
• ¼ cup (53g) brown sugar
• ¼ cup (50g) white granulated sugar
• 7 ounces sweetened condensed milk
• 2 teaspoons vanilla
• 1 cup (170g) of semi-sweet chocolate chips
• flakey sea salt for sprinkling

Instructions

1. In a medium bowl whisk together the flour, salt, and baking soda. Set aside.
2. In the bowl of your stand mixer, cream together the butter, and sugars with the paddle attachment on medium speed until smooth.
3. Lower the mixer speed to stir and add in the condensed milk and vanilla extract. Mix until thoroughly combined, about 30 seconds.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Fold in the chocolate chips and chopped pecans with a spatula. Wrap the cookie dough in wax paper and refrigerate for at least 3 hours to firm up the dough and allow the flour to fully hydrate.
6. Preheat the oven to 325 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Roll the dough into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
8. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Sprinkle each one with sea salt.
9. Bake for 12 - 14 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.

• Do not swap evaporated milk for sweetened condensed milk. They are two different things. Condensed milk is both sweeter and thicker than evaporated milk.

• Line your baking pan with parchment paper. In case some of the caramel does ooze out clean-up will be much easier.

• Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
• Alternatively, you could cut the block of cookie dough into even pieces with a knife.
• These are my favorite baking sheets for cookies. I consider them one of my secrets to perfectly baked cookies.

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 55Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 86mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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