Chocolate Chip Condensed Milk Cookies (Walang Itlog, 10 Minuto na Paghahanda)

mga ito Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Chocolate Chip Condensed Milk Cookies

mga ito Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Prep Time: 10 minuto min

Magluto Oras: 12 minuto min

Kabuuang Oras: 22 minuto min

Kurso: Dessert

Cuisine: Amerikano

Servings: 14 cookies

Mga Calorie: 181 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 maaari Gatas na may Kondensada ng Niyog - 11.25 ounces / 325g (note 1)
• ▢ ⅓ tasa Peanut butter - (tala 2)
• ▢ 1 ½ tasa Flour ng Lahat-Lyong - (tala 3)
• ▢ ½ kutsarita Baking soda
• ▢ 1 kutsarita Paghurno Powder
• ▢ ⅓ tasa Chocolate chip
• ▢ 1 kutsarita Vanilla Extract

Optional – for very sweet cookies

• ▢ ½ tasa Brown Sugar - (tala 4)

tagubilin

• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Slightly oil the paper with cooking oil spray.
• In a large mixing bowl, stir the coconut condensed milk, peanut butter, flour, baking soda, baking powder, vanilla extract, and sugar if added.
• Stir until a smooth cookie dough forms – it will be sticky, that's normal.
• Ihalo ang chocolate chips at haluin para maihalo.
• Scoop 1 1/2 tablespoons of batter and drop on the baking sheet, leaving 2 inches of space between each cookie. I bake 7 cookies on a baking sheet. They grow and spread a little.
• Bake on the center rack of the oven at 350°F (180°C), one pan at a time, for 11-12 minutes. Keep the other pan at room temperature while the first one is baking.
• Let the cookies cool down for 5 minutes on the pan at room temperature, then transfer to a cooling rack for 30 minutes.
• Sprinkle salt on top of the cookies, if you like, before serving.

Mga Tala

Tandaan 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk is 11.25oz (325g). You can swap for classic condensed milk using the same amount if you use dairy in your kitchen.

Tandaan 2: You can also use almond butter or cashew butter. For a nut-free option, use sunflower seed butter or tahini.

Tandaan 3: Use my gabay sa pagpapalit na walang gluten para gawin silang gluten-free.

Tandaan 4: I usually don’t add more sugar, but it makes the cookies sweeter, closer to the sweetness and chewiness of a classic cookie.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Imbakan: Store the cookies at room temperature for up to 4 days in a sealed cookie box.

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Pagkain

Paglilingkod: 1cookie | Mga Calorie: 181kcal | Carbohydrates: 26.9g | Protina: 4.6g | Taba: 6.5g | Saturated fat: 2.7g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 2.1g | Sosa: 124.9mg | Potassium: 146.2mg | Hibla: 0.7g | Asukal: 15.6g | Vitamin A: 60.8IU | Bitamina B12: 0.1Pg | Bitamina C: 0.6mg | Bitamina D: 0.05Pg | Calcium: 89.6mg | Iron: 0.8mg | magnesiyo: 19.4mg | Posporus: 99.2mg | Zinc: 0.5mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Gatas na may Kondensada ng Niyog – This is the primary liquid and sweetener in the recipe, and it gives the cookies their unique chewy texture. You can also use canned oat or soy condensed milk.
• Peanut butter – This adds a creamy, nutty flavor and a rich texture to the dough. It also works as a binder. You can use any nut or seed butter you like, like almond butter, cashew butter, or for a nut-free option, sunflower seed butter or tahini.
• Flour ng Lahat-Lyong – The flour provides structure to the cookies. I use my gabay sa pagpapalit na walang gluten para gawin silang gluten-free.
• Baking soda – This helps the cookies spread as they bake, creating a softer texture.
• Paghurno Powder – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Chocolate chip – These provide classic chocolate flavor and little pockets of melted chocolate throughout the cookie. You can also use chopped walnuts, pecans, or mix both for a different flavor.
• Vanilla Extract – A small amount of vanilla extract enhances all the other flavors in the cookies.

Paano Gawin ang mga Ito sa mga Larawan

Mga Tip sa Pagbe-bake ni Carine

Let me share a few more tips for perfect condensed milk cookies.

• Ingat sa Temperatura – Keep the second pan of unbaked cookie dough at room temperature while the first one is baking. This prevents the cookies from spreading too much.
• Don’t Over-Mix – Stir the ingredients just until a smooth dough forms. Over-mixing can make the cookies tough.
• Palamigin ang Masa – If the cookie dough feels too sticky to handle, you can chill it in the fridge for 20-30 minutes before scooping. This makes it easier to work with.
• Slightly Oil the Parchment – The dough is sticky, so a little cooking oil spray on the parchment paper will make it much easier to transfer the cookies after baking.
• Try Different Chocolate – Swap out the chocolate chips for white chocolate chips, chopped dark chocolate bars, or even butterscotch chips for a twist on the classic flavor.

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