Have you ever woken up to thoughts of food? No? Maybe? Yes? Well, that’s pretty much what I wake up to every day. I wake up thinking about food. It’s a wonderful way to wake up. Today, I wanted something with condensed milk and chocolate. I then thought of mixing two of my recipes to produce another entirely. This is what I created: Condensed milk chocolate chip cookies!
14 tbs of butter (almost two sticks, softened)
1 1/2 C of all-purpose flour
1 tsp of baking soda
2 tbs of milk
1 C of semi-sweet chocolate chips
5 oz of Condensed milk
1/4 C of white sugar
These cookies are the epitome of buttery goodness. They are not overly sweet but are sweet enough to hit the spot.
1. Preheat the oven to 35o degrees.
2. In a large bowl, add the softened butter, sugar, and condensed milk. Mix these ingredients until they are lusciously creamy. However, do not fret if there are some bits of butter not completely creamed. You’ll get those guys later.
3. To this creamy mixture you will add the dry ingredients. You know? You’ll add the flour and baking soda! Now, this is where things start to get a bit rough. The mixture will begin to fight you with it’s denseness. Teach it a lesson by adding two tbs of milk! That should do it! The dense mixture will magically transform into a smooth well-humored batter.
4. After the batter has become a kind and well-behaved substance, reward it by adding the chocolate chips. This will finish the batter and you could eat as is. Seriously, you don’t have to bake these cookies. This batter egg-less and you can just stuff your face with it.
Here is where you choose your path if you ate the batter, you no longer need the rest of the instructions. If you did not, let me break it down for you.
a) Roll the cookie batter into the size of your preference and bake for 8-10 minutes.