Famous Amos Chocolate Chip Cookie Recipe

 

2014-04-02 23.30.55


Famous Amos Chocolate Chip Cookie Recipe
Adapted and modified from source

Ingredients :
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)

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.
5. Add egg and vanilla and beat on low speed until blended.
6. Add the flour mixture and mix on low speed or stir with a wooden spoon until just blended.
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.

 



And there they are! Cookies that are crunchy and yummy with every bite! Here’s a zoom in shot, so you can see and kind of feel the kind of texture these cookies have. It’s not those type of breaded cookies like Chips Ahoy. As the name goes, its just like famous amos. So so so good. Definitely one of my top recipes! My beloved jonny boy couldn’t stop eating them, and my kids at shuqun secondary loved it!

2014-04-02 23.31.01 2014-04-02 23.31.37
Cookies so good, even the arabs would approve haha.
{till then, stay hungry people}


31 thoughts on “Famous Amos Chocolate Chip Cookie Recipe

  1. Hi. tried baking these twice. Both turned out perfect! All in my family love it so much! Getting the cookies ready for CNY! Thanks for the easy and awesome recipe 😀

  2. Tweaked your recipe. Substituted some butter with shortening and added coffee oil. Think it taste almost 80% like the real thing.

  3. Just want to ask, however my cookies always seem to turn out to be very sandy and crumbly and it seems all my cookies are like that. The only thing I’ve substituted is margerine to butter, which I think may be the main culprit. But just for curiosity sake, I’ve read up on the problems of sometimes flour being too low in protein content thus making is sandy. So just asking but what brand of plain flour do you use? Thanks X)

    1. Hello! I always try to use butter for my bakes because its actually healthier! Anyways, I just checked, it’s Prima brand 🙂 Hope it turns out well!

  4. Hi, these cookies are amazing! We added pecan nuts and it was perfect! Just wondering if we use honey instead of brown sugar, will the taste be different? Thank you!

  5. never had a success with chocolate chip cookies. decided to try this recipe for Christmas after seeing HH comment. Plus, those cookies in the pictures really do look amazing. It-turns-out-so-unbelievably-perfect! 98% taste like famous amos after adding coffee emulco. I made it bite size, 180C for 13-15 mins is enough. even my super picky hubby who does not like sweet snacks finished one pack himself. Thank you qiuqiu so much for sharing 😀

  6. Hi. My chocolate chips tend to melt. After baking, dont see chocolate chips anymore. How do you bake without melting the chocolate chips?

    1. Hi there! A good tip would be to put the chocolate chips into the fridge and only take it out and pour straight into the mixture before popping it into the oven! 🙂

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