Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened salted butter and granulated sugar together with a mixer on medium speed for 2 to 3 minutes, until the mixture is light and fluffy.
- Add the vanilla extract and the entire can of sweetened condensed milk to the bowl. Mix until the batter is even and smooth.
- Gently stir in the all-purpose flour and baking powder, mixing just until incorporated.
- Fold in the chocolate chips so they are distributed throughout the dough.
- Scoop out dough by the tablespoon and place each portion onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake for 10 to 12 minutes, or until the tops are set and the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
For best results, avoid overmixing the flour to keep the cookies tender. The cookies start out soft and chewy and become more shortbread-like over several days. Store in an airtight container at room temperature for up to five days, or freeze baked cookies or unbaked dough balls for up to three months. You can bake the dough straight from the freezer; just add 1–2 additional minutes to the bake time. Substitute unsalted butter if needed, adding a pinch of salt to the dough. These cookies are excellent for sharing, lunchboxes, or pairing with coffee or ice cream.