Bite size morsels of delish…

I normally stick to a low-carb, sugar-free, gluten-free diet.  It’s just what works for me– and keeps my butt fitting into my skinny jeans.  On any given day, I’d say I much prefer a big ‘ol steak and a piece of cheese to some sort of sugary confection.  Except when it comes to chocolate chip cookies.  They are one of my favorite things in the world… I will risk allergic reactions, bloated carb regret, and sugar withdrawal to indulge every now and again in melty, chocolatey deliciousness.  I love experimenting with different recipes.  Mark Bittman’s chocolate chip cookies from How to Cook Everything are my all-time favorite. For me, chocolate chip cookie perfection is when there is a slight crunch that gives way to a soft doughy inside that is warm and oozing semi-sweet chocolate chips.

I decided to try making chocolate chip cookies using sweetened condensed milk.  This recipe requires no eggs and no added sugar, so making them is a breeze.  The don’t get very browned in the oven, but I loved how they turned out!  Super cute and bite size!  The texture is a little more biscuit-y than cookie-y which JP wasn’t a fan of.  I, on the other hand, promptly went into a self-induced carb/sugar coma that was epic.

Ingredients

1 cup butter softened (2 sticks)

1/2 cup sweetened condensed milk

2 cups flour

3 tsp baking powder

1/2 tsp kosher salt

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Directions:  Cream butter and condensed milk.  Add everything else and mix until combined.  Roll into 1-inch balls and place on a greased baking sheet.  Bake at 350 degrees for 8-10 minutes.

Like this post? Share it!
000