I grew up loving Famous Amos cookies and this is a decent dupe that has become a family favourite especially during seasonal festivities like Eid! This is a foolproof recipe that’ll guarantee you buttery, crispy and crumbly chocolate chip cookies.
INGREDIENTS
- 250g butter (room temperature)
- 1 cup soft brown sugar
- 1 tsp vanilla essence
- 1 egg
- 1/4 cup cooking oil
- 2 cups dark chocolate chip cookies
Dry items (to be sifted together)
- 2/12 cups all purpose flour
- 1/3 cup corn flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- A pinch of salt
HOW TO MAKE IT
- Pre-heat oven to 150 degrees celcius.
- In a mixing bowl, beat together using a wooden spoon, butter and soft brown sugar until sugar dissolves and batter is slightly lighter in colour.
- Add vanilla essence, egg and cooking oil. Gently mix until well combined.
- Add in sifted dry ingredients and gently fold (do not beat/mix to avoid over-mixing) until dry items are well-incorporated. It’s okay if there are still streaks of flour.
- Finally, add chocolate chips and gently fold in as well. Store in the fridge for 2 hours.
- After 2 hours, line a baking tray with baking paper.
- Using two teaspoons, mould each cookie into small dough balls and arrange on the baking tray. The amount of cookie dough needed per cookie is only around 1/2 a teaspoon. Make sure the dough is always cold – if it’s back to room temperature, pop it back in the fridge.
- Bake in the oven for 20 mins or until golden and crispy.
- Cool on a wire rack and store in an airtight jar/container.
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