Once these puppies came out of the oven and we had a little taste test, I thought I’d struck GOLD! EVERYONE who tasted absolutely loved them. I mean LOVED. These cookies are adored, enjoyed, and craved, at this point. They are magical – raved about.

I thought I had invented “the next best thing.” In my mind, I think I’ll continue to believe that. However, a quick Google search shows me that others have attempted this same thing. MY recipe is different, though, and I’ll take credit for that and the original thought, since I truly believe my thought process and idea was original (until Google burst my bubble).

Chocolate Chip Cookies – sans eggs or sugar. The sweetness and fluff comes from sweetened condensed milk (who knew?) and the silky softness comes from a touch of corn starch.

They appear cakey and scone-like, and resemble scoops of ice cream.
Yet, the texture is indescribable, as is the flavor.
Heaven on earth. Truly.

As a result of the appearance, texture, and flavor, I really, really struggled with what to name the recipe.

I asked for opinions:

“Ice cream scoop shaped chocolate chip cookie balls!”

“Clearly they should be called ICSSCCCB. Pronounced, ‘Ice-Skibs.’ “

“You’ll-never-believe-they -are-eggless cookies? Addiction-with-no-eggs? No-egg-chocolate-chip-silk cookies?”

“Baked cookie dough bites? Baked cookie dough cookies.”

“Scooped Cookies.”

The original plan was “Sweetened Condensed Chocolate Chip Cookies.”

I’m still unsure. What do you think?

ICSSCCCB. ‘Ice-Skibs’ Chocolate Chip Scooped Cookie Dough Cookies

1/2 cup butter, softened to room temperature
14 oz. (1 can) sweetened condensed milk
3 1/2 tsp. corn starch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. sea salt
2 cups all purpose flour
1 Tbs. heavy cream
1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 355 degrees.

Beat together the butter, condensed milk, corn starch, baking powder and soda, vanilla, and salt. Beat until smooth and creamy.

Add the flour and mix well.
Drizzle in the cream and then fold in the dark chocolate chips.

Using a melon baller (or tiny ice cream scoop), scoop little balls of dough on to parchment lined cookie sheets.

Bake for about 20 minutes, until golden brown.

Cool for at least 30 minutes, in order for the amazing texture to ensue.
Consuming right away = soft and luscious scones. Waiting that little extra bit = scooped cookie dough heaven.

Oh, and you can also scoop several spoonfuls of dough into a large ramekin and bake a birthday cookie too!