Ingredients (~45 cookies)
- 2 cups (1 lb) butter, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 cups chocolate chips
Get Your Oven Ready and Cream the Butter
Preheat your oven to 330F and line 2 baking sheets with parchment paper.
In a stand mixer with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy; This takes ~2-3 minutes on medium speed.
Don’t rush this step – properly creamed butter makes a difference in texture.
Add Wet Ingredients and Flour
Pour in the condensed milk and mix until just combined.
Add the flour and baking powder all at once and mix briefly – you want to see a few flour streaks still visible.
Overmixing here makes the cookies tough, so stop as soon as it mostly comes together.
Fold in Chocolate Chips and Shape the Dough
Switch to a spatula and fold in the chocolate chips by hand.
Using a 1 tablespoon scoop, portion the dough into ~20g balls and place them on your prepared baking sheets.
Roll each portion between your hands to make them round – you can fit ~20 cookies per sheet with decent spacing.
Bake Until Set
Bake for ~14-15 minutes, until the edges just start to turn golden brown.
The centers should look set but not hard – they’ll continue cooking on the hot pan once you pull them out.
If you want perfectly round cookies, use a large cookie cutter to gently push the edges into shape while they’re still warm.
Cool and Store
Let the cookies rest on the baking sheet for ~10-15 minutes before moving them to a wire rack.
They’ll be soft when hot but firm up as they cool.
Store in an airtight container at room temperature for up to a week – though they rarely last that long.
Grandma-Style Condensed Milk Cookies
Ingredients
Ingredients (~45 cookies)
- 2 cups butter, 1 lb, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 can sweetened condensed milk, 14 oz
- 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 330F and line baking sheets with parchment paper.
- Cream butter, sugar, and vanilla in mixer until light and fluffy, about 2-3 minutes.
- Add condensed milk and mix briefly.
- Add flour and baking powder, mixing just until combined with some flour streaks visible.
- Fold in chocolate chips by hand.
- Scoop dough into 20g balls, roll between hands, and place on baking sheets.
- Bake 14-15 minutes until edges are lightly golden.
- Let cookies rest on baking sheet 10-15 minutes before transferring to wire rack.