Quick and easy to make thanks to baking mix, these chocolate chocolate chip condensed milk cookies live up to their name. Creamy melted chocolate and chocolate chips combine for decadently divine cookies.
When making my double chocolate chip cookie recipe the other day, I received the loftiest praise I could ever hope for. My precious 5-year-old took one bite of her chewy cookie and said, “Ma, you are the goodest cooker EVER!”. My heart melted… and these cookies with melt in your mouth 😉.
She went on to add in all of her five-year-old wisdom: “I even think you might be a better cooker than me!” So when you wanna be the “goodest” girlfriend, boyfriend, husband, wife, mother, grandmother, grandfather, employer, employee, coworker, neighbor, etc? These double chocolate chip cookies will help you reach that goal. They’ll most likely put you over the top and then some.
This double chocolate condensed milk cookie recipe is all about streamlined ingredients. We’re taking a shortcut here and there, but the best part is, it’ll still result in the best cookies ever. The rich chocolate flavor is just the right amount of decadence and the texture is just the right amount of chewy.
To make them, you’re gonna need lots of chocolate chips, an egg, melted butter, vanilla, baking mix (secret ingredient #1), and condensed milk (secret ingredient #2). We melt the chocolate first, then combine that with the remaining ingredients to make our cookie batter. The final step is to fold in some chocolate chips before baking. About 10 minutes of prep and 12 minutes of cooking, and you’ll have yourself a batch of chocolate chocolate chip condensed milk cookies. YUM!
- Baking mix
- Sweetened condensed milk
- Vanilla extract
- Melted butter
- Semi-sweet chocolate chips
How to Make Chocolate Chocolate Chip Condensed Milk Cookies
Pour your package of chocolate chips into a mixing bowl and heat those in the microwave for 30-second intervals.
Stir after each until they’re melted, smooth, and creamy.
Place your baking mix in a separate large mixing bowl.
Add your sweetened condensed milk.
If my blood sugar would let me I could drink a can of this a day. As it is, I settle for licking the spatula after I scrape it all out of the can. Calories don’t count when you’re cooking, ya know.
Crack your egg into the bowl.
Add your vanilla and stir.
Now we take our smooth and creamy chocolate…
And add that to the cookie batter.
Add in melted butter.
Now we need to mix that up with an electric mixer until smooth and well-blended.
Now we are gonna pour the additional cup of chocolate chips into the well-mixed batter and mix those up again until well blended.
Drop spoonfuls of the soft dough onto an ungreased cookie sheet.
To make life easy, use a cookie dough scoop.
Now, a moment for these cookie sheets
I love these cookie sheets. They’re called Airbake and you can get them at Walmart and many other places, including Amazon. They’re insulated with a layer of air in between two sheets of metal and if you get them, you’ll have perfect cookies every time. You can also scrub them since there is no nonstick coating. I reckon I’ve had these for about 10 years or so.
Bake them at 350 for 10-12 minutes.
You want to cook them until the tops are nicely cracked like this.
You don’t want to over bake them so be sure not to let them go past 12 minutes unless you know your oven isn’t heating as it should.
Remove them from the baking sheet and cool on wire racks before serving.
Enjoy your deeply decadently chocolaty and chewy cookie (or should I say cookies 😉).
- Store leftover sweetened condensed milk cookies in an airtight container at room temperature for up to 1 week.
- You can also freeze unbaked chocolate chip cookie dough balls or baked cookie leftovers for up to 3 months. Bake them from frozen or thaw them at room temperature before serving.
- You can use Bisquick baking mix if you don’t have Pioneer. I prefer Pioneer because the container just makes so much more sense! It’s handy to be able to put that lid on and place it neatly on my shelf.
- Unsalted butter or salted butter both work well for these sweetened condensed milk cookies, depending on what you prefer.
- I like semi-sweet chocolate chips, but you can use milk chocolate chips, white chocolate chips, or dark chocolate chips. You can also use chocolate chunks instead.
- To balance the sweetness, sprinkle each baked cookie with sea salt flakes.
- Instead of chocolate chips, you can add a different mix-in (or do half a cup of each):
- Peanut butter chips
- Butterscotch chips
- Coconut flakes
- Chopped nuts, like chopped pecans, chopped walnuts, or toasted almonds.
You may also like these chocolate cookie recipes:
- 2 cups baking mix
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce package semi-sweet chocolate chips
- 1 additional cup semi-sweet chocolate chips
- 1 egg
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- Pour the package of chocolate chips into a mixing bowl and heat them in the microwave at 30-second intervals, stirring after each, until smooth and creamy.1 12-ounce package semi-sweet chocolate chips
- In a large mixing bowl, place all other ingredients (except for the additional cup of chocolate chips). Mix until well blended.2 cups baking mix, 1 14-ounce can sweetened condensed milk, 1 egg, 1 teaspoon vanilla extract, 4 tablespoons melted butter
- Fold in additional chocolate chips and mix again until they're just incorporated.1 additional cup semi-sweet chocolate chips
- Drop spoonfuls of the soft dough onto an ungreased baking sheet and bake at 350 for 10-12 minutes.
- Remove them from the cookie sheet and place them onto wire racks to cool before serving.
If you decide to purchase those cookie sheets, Southern Plate will get a small commission to be put toward updating recipes and providing new ones. Thank you kindly if you do.
Believe your beliefs, doubt your doubts
but never doubt your beliefs or believe your doubts.
Submitted by Vicky