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This chewy chocolate chip cookie recipe is made with a secret, special ingredient, sweetened condensed milk, that gives it the perfect chewy texture and caramel notes. This is an easy sweetened condensed milk chocolate chip cookie recipe!
Some would say that I have eaten a fair share of chocolate chip cookies in my days. There isn’t a method I won’t try or a unique ingredient that I won’t give a shot. I love experimenting with chocolate chip recipes!
The first recipe I ever posted was my Levain Bakery Chocolate Chip Cookie Recipe and of course I have shared my Best Chocolate Chip Cookie Recipe, and my Browned Butter Chocolate Chip Cookies…but I had to try this chocolate chip cookie recipe with a secret ingredient — sweetened condensed milk.
Anytime I hear the words “sweetened condensed milk,” I perk right up because it is one of my go-to baking ingredients. I can just eat it by the spoonful! So when there’s a chance to make a chocolate chip cookie with sweetened condensed milk, I am SO IN!
I have actually made a chocolate chip cookie recipe with sweetened condensed milk before and named it — 100K Chocolate Chip Cookies. I have been making chocolate chip cookies with sweetened condensed milk since the 1990’s. However, the 100K cookie recipe is made with vanilla malt powder and sweetened condensed milk so you get some malt flavor paired with milk chocolate. This recipe is different as we add more sweetened condensed milk to make the chewiest chocolate chip cookies!
But we kept things simple with this recipe. We are adding sweetened condensed milk to a classic chocolate chip cookie recipe and the result is a perfectly chewy chocolate chip cookie with caramel notes. As the sweetened condensed bakes, it creates caramel toffee notes in the cookies. Absolutely delicious!
I was inspired by Food Network Star, Dan Langan, and his debut cookbook, Bake Your Heart Out and his recipe for thick and chewy chocolate chunk cookies. I love his creativity!
Ingredients:
Here’s what you need for this chewy chocolate chip cookie recipe. It is a unique recipe since it calls for melted butter, only brown sugar and no granulated sugar, egg yolks only, sweetened condensed milk, and chocolate chunks instead of chips.
- Butter (melted): You can melt the butter in a microwave-safe dish or in a pot on the stove. You don’t need to brown the butter but just melt it.
- Brown Sugar
- Egg Yolks
- Sweetened Condensed Milk: You can find this in the baking aisle of your local grocery store. Make sure to get sweetened condensed milk and NOT evaporated milk.
- Vanilla Extract
- Flour
- Baking Soda
- Salt
- Chocolate Chunks (milk chocolate or semi-sweet or a mix of both): I like to chop up chocolate bars since they melt so beautifully into the chocolate chip cookies. I like to buy the Pound Plus Bars from Trader Joe’s or any good quality chocolate and use a mix of milk chocolate and semi-sweet.
How to make Chocolate Chip Cookies with sweetened condensed milk:
It is so easy to whip up a batch of these special ingredient chocolate chip cookies. I love that you make everything in one bowl and don’t even need a mixer, just like my One Bowl Chocolate Chip Cookie Recipe. We love an easy chocolate chip cookie recipe!
- In a microwave-safe bowl, melt the butter in the microwave or melt in a pot over medium-low heat, just until melted. Stir in brown sugar and keep mixing until the brown sugar is completely dissolved and smooth. Let sit at room temperature for 10-15 minutes.
- Add vanilla extract, sweetened condensed milk, and egg yolks and mix until creamy and smooth.
- Stir in the flour, baking soda, and salt. Make sure the cookie dough isn’t too warm before adding the chocolate or it will melt. If it is too warm, let the cookie dough come to room temperature.
- Fold in chocolate chunks. The dough needs to chill for at least 30 minutes but preferably 24 hours. You can chill it several ways — covered in the mixing bowl, wrap the dough in saran wrap, or portion out the dough in about 2 to 4 ounce balls and place on a parchment paper lined baking sheet and cover and place in the refrigerator.
- When ready to bake, heat the oven to 350 degrees. Place the chilled cookie dough balls on a parchment paper lined baking sheet, 2 inches apart. Bake for 11-15 minutes or until the edges are a light golden color. The cookies will continue to set up after they are removed from the oven.
How to Know When Cookies Are Done Baking:
The trick to perfect cookies is pulling them out of the oven at the right moment. I always suggest undertaking rather than overbaking and risking burning the cookies. Here’s how to tell:
- The edges are a light golden color: The edges should look set and slightly golden brown.
- The centers look slightly underbaked: The centers will continue to cook as the cookies cool on the baking sheet.
FAQ’s:
Why is it important to chill the chocolate chip cookie dough?
I suggest chilling the dough for at least 30 minutes but ideally for 24-48 hours. Chilling the cookie dough is a game-changer for a few reasons:
Improves Texture: Chilled dough has a firmer consistency, leading to a perfect balance of crispy edges and soft centers.
Prevents Spreading: Cold dough spreads less in the oven, giving you thicker, chewier cookies.
Enhances Flavor: Resting the dough allows the ingredients to meld together, deepening the flavor.
Can I freeze the sweetened condensed milk chocolate chip cookie dough?
Absolutely! Scoop the dough into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra 1 minute to the baking time.
I hope you love this special chocolate chip cookie recipe made with sweetened condensed milk. Happy Baking, my friends!
Popular Chocolate Chip Cookie Recipes:
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Chewy Chocolate Chip Cookies (with sweetened condensed milk)
Ingredients
- 1 cup Butter (melted)
- 1 1/3 cups Brown Sugar
- 2 large Egg Yolks (yolks only)
- 1/3 cup Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- 2 1/2 cups Flour *
- 1/2 teaspoon Baking Soda
- 1 1/4 teaspoons Salt (if using salted butter, only add 1/2 teaspoon of salt)
- 12 ounces Milk or Semi-Sweet Chocolate, chopped)
Instructions
- In a microwave-safe bowl, melt the butter in the microwave or melt iiti n a pot over medium-low heat, just until melted. Stir in brown sugar and keep mixing until the brown sugar is completely dissolved and smooth. Let sit at room temperature for 10-15 minutes. This allows it to cool slightly before adding the egg yolks (and chocolate).
- Add vanilla extract, sweetened condensed milk, and egg yolks and mix until creamy and smooth.
- Stir in the flour, baking soda, and salt. Make sure the cookie dough isn’t too warm before adding the chocolate or it will melt. If it is too warm, let the cookie dough come to room temperature.
- Fold in chocolate chunks. The dough needs to chill for at least 30 minutes but preferably 24 hours. You can chill it several ways — covered in the mixing bowl, wrap the dough in saran wrap, or portion out the dough in about 2 to 4 ounce balls and place on a parchment paper lined baking sheet and cover and place in the refrigerator.
- When ready to bake, heat the oven to 350 degrees. Place the chilled cookie dough balls on a parchment paper lined baking sheet, 2 inches apart. Bake for 11-15 minutes or until the edges are a light golden color. The cookies will continue to set up after they are removed from the oven.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious….I to am an addict of Sweetened Condensed Milk. I have even put it in my coffee once or twice…I can’t wait to try these cookies they look so good. One day when you have the time give us your recipe for the cookies with the Malted powder in them. They sound good too. I hope you had a Great Thanksgiving Day, I can only imagine what your table looked like. I bet it was Beautiful.