15 May 2012

Running Foodie's Chocolate Chip Cookies

running foodie chocolate chip cookies

Just in time for National Chocolate Chip Day. Actually, I didn't plan that at all - I'm the last to know about all these ancillary food holidays, and I'd go crazy trying to blog recipes for all of them. 

Running Foodie Chocolate Chip Cookies

Instead, I choose to repeat recipes with variations to keep myself from being bored. I suppose I could make a more complex cookie except that I've had this lazy streak I can't seem to shake. I have plans, though. Plans that look eerily similar to a baguette. Plans that remind me of granola bars. Things like that.

running foodie chocolate chip cookies

These cookies, though. They're thick, chewy, full of flavor, and incredibly simple to make. What makes them unique isn't the use of brown butter. It's not the ground coffee. It's the sweetened condensed milk. I looked around the internet and found a recipe that uses condensed milk, though their version creams the butter like a traditional cookie and doesn't use any other sweetener. I'm stuck on chocolate cookies with brown sugar because it has a caramelized toffee flavor. The texture is unbeatable, too. After my first test, I knew I struck gold.

Because the butter is melted you don't need to bust out a mixer. Just whisk the cooled butter with the brown sugar, then whisk in condensed milk, egg, and the remaining ingredients. You do need to refrigerate the dough overnight, but whatever. Except for having to wait a day to bake them (a hour or two might suffice, though I haven't tried it), these are great for spur of the moment baking impulses.

The key to thick cookies is using a lot of dough per ball. (That's not anything you don't already know.) These aren't the biggest cookies, but they're bigger than I normally make. Each ball uses 1/4 cup of dough, and I don't shape them into balls - I press chilled dough into a measuring cup, then pop it out with a spoon which creates a perfect disc of dough. You do need to press it down a little, about 3/4", so that the dough cooks evenly. If it's too thick, it won't spread as nicely. If you press it too much, it will be too thin. Get it? It's a little easier and less messy than rolling them into balls, too.

running foodie chocolate chip cookies

Print this recipe
it's best to copy/paste into a word doc 



  1. 1) You'll do almost anything to avoid buying a stand-mixer.

    2) Mrs. Fields strongly admonishes her users from using melted butter in cookie recipes. Instead, she advises people to use softened butter.

  2. these sound yummy! i made chocolate chip cookies yesterday- didn't even know it was chocolate chip day til i saw this post. funnnn!

  3. Jogger -
    1. I don't need a Kitchen Aid mixer!
    2. Mrs. Fields needs to get with the times.

    Sounds about right, Tiffers.

    Nice timing, Sarah, haha!

  4. I love a good thick chocolate chip cookie and these look just perfect in that respect!

  5. These turned out fantastic! They were quick and easy to make. I let thm chill about six hours but they definitely need to be chilled. I did them more like a drop cookie, compacting the dough with my hands. Worked great.

    Super yummy! Thanks Christina, I'll be trying more of your recipes.


  6. Joanne, that was my goal with these and thankfully, it worked! Success is so sweet.

    Jan, thank you for trying them! Your cookies looked wonderful and made me want to make them again, haha. Thanks for your tips!

  7. I just made these: substituted more chocolate chips for the walnuts... and guessed on a few measurements because i was lazy. But they turned out amazing! So many different layers of flavors... I'm definitely going to make them again.

  8. Well it was the best cookie dough I ever et.


Thanks for taking the time to comment. Your thoughts are appreciated! ^,^


Blogger Template Created by pipdig