There are two types of people in this world: those who love soft, chewy cookies and those who love crunchy cookies. If you belong to the latter, chances are you’ve been a fan of Famous Amos for a long time coming.
This recipe gives you bite size cookies which have crunchy, airy textures and a nice caramalised taste. While not 100% similar (shoot us an email if you think you have the perfect recipe), it’ll do a great job at satisfying your next Famous Amos cookies craving.
You’ll notice that there is Nestum added in the recipe but don’t worry, you’ll hardly be able to taste it at all. The addition simply helps to make the cookies crunchier.
We highly recommend chilling the dough for 24 hours in the fridge so that you’ll get a more flavourful cookie.
Makes 100 small cookies
250 grams self-rising flour
1/2 teaspoon baking soda
160 grams unsalted butter (softened)
120 grams brown sugar
100 grams caster sugar
Pinch of salt
1/4 teaspoon chocolate emulco
1/8 teaspoon coffee emulco
30 grams original Nestum
120 grams semisweet chocolate chips
1/2 teaspoon vanilla extract
- Preheat oven to 160 degrees.
- Sift flour and baking soda together. Set aside.
- Cream together butter, brown sugar, caster sugar and salt in mixing bowl.
- Add in the egg and mix until well-blended. Next, add in the chocolate and coffee emulcos.
- Incorporate the flour, baking soda and Nestum to the wet mixture and mix well. Lastly, fold in the chocolate chips.
- Scoop dough with a small ice cream scoop or melon baller onto baking tray.
- Bake for 20 minutes or until the cookies become a beautiful brown. Allow to cool for 5 minutes on the tray. Transfer to cooling rack to cool completely.
- Store in an airtight container at room temperature for up to a week. You can also store unbaked dough in the freezer for up to three months. Simply thaw it in the refrigerator overnight.
Recipe adapted from Joey Foo.