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Condensed Milk Chocolate Cookies

These fudgy, chewy Condensed Milk Chocolate Cookies deliver a rich chocolate flavor with slightly crisp edges, making them irresistible.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder Use a good quality unsweetened cocoa, not a sweetened hot chocolate mix.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened 1 stick
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar Do not substitute with all white sugar.
  • 1 can sweetened condensed milk 14 oz can
  • 1 large egg, room temperature Bring egg to room temperature for best results.
  • 1.5 teaspoon pure vanilla extract
Mix-Ins
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chunks Optional but highly recommended.

Method
 

Preparation
  1. Whisk all dry ingredients together in a medium bowl for about 30 seconds until fully incorporated.
  2. In a large mixing bowl, beat the softened butter with granulated and brown sugar until fluffy (2 to 3 minutes).
  3. Add the sweetened condensed milk, room temperature egg, and vanilla extract, and mix until smooth.
  4. Combine wet and dry ingredients in two additions, folding gently to avoid over-mixing.
  5. Fold in semi-sweet chocolate chips and dark chocolate chunks.
Chill and Bake
  1. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. Scoop dough onto prepared trays, spacing about 2 inches apart, and do not press down.
  4. Bake in the preheated oven for 10 to 12 minutes until edges are set and centers appear underdone.
Cooling
  1. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

These cookies store well in an airtight container for up to 5 days and freeze beautifully for longer storage. Chill dough for at least 30 minutes before baking to achieve the best texture.