FAMOUS AMOS Style Chocolate Chips美式朱古力曲奇饼干

These cookies are crisp and crunchy. These cookies are probably 75% comparable to FAMOUS AMOS Cookie. 

If you wish to take it closer, my suggestion would be to increase the amount of sugar in your recipe which will help with both that caramelized flavour and scent. 

The pictures of the cookies  I shared below were baked on the same day. They chilled in the refrigerator for 30 minutes before baking. I baked 1/3 of the dough and kept the remaining dough in the refrigerator overnight.  So, I can compare the cookie, which have better taste and crispness.😉

If you preferred tiny shaped cookie, just measure 3/4 tsp of dough per cookie. And be aware of that when portioning the dough as bigger dough balls will take longer to bake through.

*** I uploaded some pictures of the remaining cookie dough which they were in the refrigerator overnight. For medium (1tsp) cookie dough baked for 14 minutes. For small (3/4 tsp) cookie dough baked for 12 minutes.

👆Small size cookies😘

They are also airy and light. 👆If you flip a cookies over and have a look at the base, you will see tiny air pockets that shows how aerated they are. These are making the cookie light and crunchy.

Just gently shape them 👆 to be slightly tall in shape for when they bake.

👆These are medium size cookies.😊

                            👇👆These are small size cookies.😊

                  

Result (if compared with the 1st batch of baking): The flavor and aroma are much more better if you keep dough in the fridge overnight. The dough in the fridge overnight to create deeper chocolate flavor and sweeter cookies.Trust me!😘 

FAMOUS AMOS Style Chocolate Chips美式朱古力曲奇饼干

Inredients:

250g     Salted Butter 

150g     Brown Sugar

130g     Caster Sugar

1tsp      Vanilla  Essence

1pcs      Egg

315g     All Purpose Flour

65g       Tapioca Flour/Corn Flour 

1tsp       Baking Powder

5g         Baking Soda 

1/2tsp   Salt ( If use unsalted butter)

150g     Chocolate Chips

Method:

1. Mix butter, brown sugar and caster sugar,  and beat in medium low speed until all are incorporated.

2. Beat in 1 egg and vanilla extract, continue to beat at medium low speed for 1 minute.

3. Mix flour, corn flour, baking powder,  baking soda and mix well.

4. Add in flour in two batches and beat in low speed.

5. Finally, add in chocolate chips and stir well.

6. Cover the bowl or Wrap it with plastic wrap and put it in the refrigerator chill for 24 hours/48 hours/72 hours (the taste after refrigeration is more crispy, rich and chewy).

7. After refrigerating, use a small teaspoon to scoop chocolate soft dough, shape it to be slightly tall in shape, and then put it straight on the baking tray.

8. First preheat the oven, 170C, bake for 13-15 minutes.

9. After cooling, the cookies will be hard.

10. Store the cooled chocolate chip cookies into the jar immediately.

Notes:

• Do not overmix the dough once you’ve added the flour.
• Chill the dough to get better shape cookie and the taste too.
• Baking time and oven temperature may vary based on your oven. Please adjust accordingly.
• Please take note that the baking time depends on the size of the cookie dough. KEEP YOUR EYE ON IT!!!

Happy Baking!