Famous Amos Chocolate Chip
Cookie Recipe
5. Add egg and vanilla and beat on
low speed until blended.
Ingredients :
6. Add the flour mixture and mix on
low speed or stir with a wooden
spoon until just blended.
190g plain flour
30g cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
125g unsalted butter, at room
temperature (if using salted butter,
omit salt)
110g granulated sugar
95g packed light brown sugar
1 large egg
1 tsp vanilla essence
300g semi-sweet chocolate chips
(you can replace some chocolate
chips with walnuts or anything else
you want, as long as the proportion
adds up to about 300g)
7. Add the chocolate chips and the
walnuts, if using, mixing or stirring
until just blended.
8. With dampened hands, shape the
dough into small balls and place on
the baking sheets, spacing them
about 2 inches apart. (I shaped the
balls to about 2.5cm in diameter, but
you can pretty much have them in
any size you want)
9. Bake the cookies until golden
brown around the edges, about 12
minutes if you want them crunchy on
the outside and chewy on the inside.
I love my cookies crunchy all the
way, like famous amos cookies! So I
baked them till 20 mins until it is
completely golden brown on the
surface.
10 Let the cookies cool briefly on the
sheets before transferring them to
the racks to cool completely.
Methods:
1. Preheat oven to 180 degree and
have ready 2 ungreased baking
sheets.
2. Sift flour, baking powder, baking
soda and salt onto a sheet of waxed
paper, set aside.
3. In a large bowl, using an electric
mixer on high speed, cream the
butter till fluffy and pale yellow.
4. Add the sugars and continue
beating till mixture is no longer
gritty.
FA COOKIE COPYCAT
Ingredients
1/4 cup shortening
1/4 cup butter, softened (half a stick)
56.5gm
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semisweet chocolate
chips
Instructions
Preheat the oven to 350 degrees.
Line cookie sheets with parchment
paper or silpat baking mats.
Cream butter, shortening, and sugars
together in an electric mixer fitted
with a paddle attachment. Beat in
egg, vanilla, and milk. Beat in salt
and baking soda. Stir in flour and mix
until combined. Stir in chocolate
chips.
Scoop 1 tablespoon balls of dough (I
use a small cookie scoop for this)
and place onto cookie sheets. Press
the dough lightly with the palm of
your hand to flatten just a bit (about
half the thickness of the ball). Bake
for about 13 minutes, until the
cookies are slightly browned.
Remove from oven. Cool 5 minutes
on cookie sheet before removing to
rack to cool completely. They will get
crunchier as they cool.
Almost Famous Amos Cookies
Ingredients:
2 cup (300 g) self-raising flour
8 oz. (250 g) unsalted butter
softened at room temperature
3/4 cup (150 g) dark brown sugar
1/2 cup (113 g) caster sugar
1/2 tsp salt
1/2 tsp coffee oil / emulsion
1 large egg
1 tsp vanilla extract
1/4 cup (25 g) instant oats grind to
powder in blender/food processor
1/4 cup (25 g) ground almond
powder
1 cup (220 g) semi-sweet
chocolate chips
Makes 80 100 cookies
(depending on the size)
Methods:
1. Beat the egg with coffee
emulsion and vanilla extract in
a small bowl, cover with cling
wrap and let it infuse for at
least 2 hours or overnight in
fridge. Bring to room
temperature before to use.
2. Preheat oven to 160C/320F.
Beat the softened butter, salt
and sugar in a large bowl until
light and fluffy.
3. Add in egg mixture, ground
oats and ground almond. Mix
well.
4. Pour in the chocolate chips
and mix until well distributed.
Lastly, sift in the flour and fold
into the mixture.
5. For small cookies use a small
teaspoon and scoop the
dough. Drop the dough onto a
baking tray lined with baking
paper. Place them slightly
apart and bake for 20 mins or
until golden brown.
6. Drop the dough onto a baking
tray lined with baking paper.
Place them slightly apart and
bake for 20 mins or until
golden brown.
7. Once they are done, place
them on a cooling rack to cool
completely. Store in air tight
containers. They actually taste
even better the next day as
the flavors develop further.
ANTI MOLD
OXYGEN ABSORBER
