Chocolate Chip Cookies :: Aussie-Style

Every once in a while I get a hankering for a spoonful of sweetened-condensed milk straight from the can. My husband thinks its gross, and maybe it is, but I love the creamy sweetness of it. Afterward, I have almost a whole can left, so what to do? Sometimes, it goes in the fridge to be added to coffee, Vietnamese-style, or sometimes I’ll make a dessert with it, like 7-layer bars. But this last time I wondered about adding sweetened condensed milk to chocolate chip cookies. Turns out the Australians beat me to it, and they are delicious (both the Australians and the cookies). 🙂

In this recipe, the sweetened condensed milk acts as a substitute for eggs, and turns out a cookie with a finer crumb, more crispy than crunchy, with good flavor. The original recipe can be found here on Nestle’s site, but I’ve adapted it below the way I made it, with American-style measurements. I used my favorite Trader Joe’s organic sweetened condensed milk.

Australian Chocolate Chip Cookies
(about 36 cookies)

15 Tbs butter, softened
1/3 cup sugar
1/2 cup sweetened condensed milk
1 1/2 cups flour
3 teaspoons baking powder
pinch of salt
1 1/3 cup semi-sweet chocolate chips (basically 4 big handfuls)

1. Preheat oven to 350°F. Line oven trays with parchment paper.

2. Cream butter and sugar together and then then beat in the sweetened condensed milk.

3. Mix the flour, baking powder and salt together in a separate bowl and then mix it into the above mixture until combined.

4. Add in the chocolate chips.

4. Spoon rounded tablespoons of mixture onto prepared trays, allowing room to spread.

5. Bake for 15 minutes until lightly browned around the bottom edges and golden on top.

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