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Thursday, January 24, 2013

Famous Amos Double Chocolate Chips Cookies Copycat

It's time of the year when my mind is filled with cookies. What about you?
Let me start with what I have been craving the most (among many more LOL) - chocolate chips cookies

I am a chewy cookies follower, but strangely I've been having a craving for crunchy chocolate chips cookies
What could be better than a recipe which can give result close to the famous cookies by Mr Amos? :)

So, I searched for the recipe, found and bookmarked some
The first recipe I decided to try was from Cooking Crave
And yes, it didn't disappoint me at all
Tasty and crunchy. I kept them in an airtight container and they were still crunchy a few days later til the last piece was taken :)

These cookies of mine were fat cookies
I used 1 tbsp for each drop cookie, I guess 1 heaped tsp would be the best size :)





 
What you need:
 
150g butter
100g sugar
30g brown sugar
1 egg
220g plain flour
50g corn flour
1 tsp vanilla essence
1 tsp baking soda
1/2 tsp salt
100g walnut (I didn't use)
50g chocolate chips (I used 150g since I omitted the walnut)
30g cocoa powder
 
Method:
  1. Sieve flour, corn flour, cocoa powder and baking soda together, set aside
  2. Cream butter with sugar and brown sugar til creamy
  3. Add in egg and mix well
  4. Add in salt and vanilla essence
  5. Fold in the sieved flour til it forms dough and mix in the walnut (if used) and chocolate chips
  6. Spoon and drop the dough (1 heaped tsp will be the best size for me) onto a lined baking pan
  7. Bake in preheat oven at 180degC for 20 minutes
 
I’m submitting this post to Chinese New Year Delights 2013 hosted by Sonia from Nasi Lemak Lover
 
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74 comments:

  1. Esther@thefussfreechefJanuary 24, 2013 at 10:49 PM

    Alice, famous amos cookies are my absoute favourite!! Boy now i cant wait to make them myself, they are so expensive to buy nowadays. Thanks for sharing!

    ReplyDelete
    Replies
    1. AliceJanuary 27, 2013 at 12:29 AM

      no problem
      you're right, with the same amount of $ we spend to buy, we can have a big container ready to munch at home, no chemicals! :)

      Delete
  2. Jessie-CookingMomentsJanuary 25, 2013 at 6:39 AM

    Alice, thanks for leaving so many messages in my blog earlier! CNY is only 2 weeks away, is there a good CNY atmosphere in Singapore? Your chocolate chips cookies look yummy!

    ReplyDelete
    Replies
    1. AliceJanuary 27, 2013 at 12:30 AM

      hi Jessie, oh yes, CNY is in the air everywhere u go in Spore! these cookies u must try Jessie, your kids will absolutely love it :)

      Delete
  3. Rumbling TummyJanuary 25, 2013 at 8:04 AM

    Give me a push, I am so unmotivated to bake. This cookies will be a warm welcome by my nephew coz he loves FA cookies!

    ReplyDelete
    Replies
    1. AliceJanuary 27, 2013 at 12:31 AM

      Come Edith, bake this cookies, it's really good! :P

      Delete
  4. PengJanuary 25, 2013 at 1:25 PM

    Crunchy chocolate chip cookies! I want! but wait till i fully recover first >.<

    ReplyDelete
  5. AnonymousJanuary 25, 2013 at 4:40 PM

    hi,,these cokies look belly belly shiok,,
    may i know crsipy or chewie,,,
    thanks for sharing,,

    ReplyDelete
  6. StellaJanuary 25, 2013 at 9:05 PM

    These look delightful! So petite and delicious looking!

    ReplyDelete
  7. AmeliaJanuary 26, 2013 at 9:09 AM

    Hi Alice, very chocolatey and addictive cookies. Great to go with coffee.
    Have a nice weekend.

    ReplyDelete
    Replies
    1. AliceMay 2, 2013 at 5:27 PM

      Hi Amelia, thank u. It's indeed very addictive :)

      Delete
  8. jaslynMarch 31, 2013 at 10:19 PM

    hi

    So this cookies is crunchy ?

    Is it considered as crispy too?
    As i wanted to bake a crispy cookies but the cookies that i had baked is either crunchy or cakey.

    Jas

    ReplyDelete
    Replies
    1. AliceMay 2, 2013 at 5:26 PM

      Hi Jasm sorry for the late reply. Yes its crucnchy cookies :)

      Delete
  9. appleofHiseyeMay 2, 2013 at 4:19 PM

    Hi thks for sharing ! The sugar is caster sugar or normal sugar ?

    ReplyDelete
  10. appleofHiseyeMay 3, 2013 at 8:00 AM

    Tried it . It really crunchy but as I beat the flour in , the dough keep falling apart . I realized got to fold flour in . Will try again . Will reducing abit of sugar make it less crunchy ?

    ReplyDelete
    Replies
    1. AliceJuly 4, 2013 at 7:30 PM

      sugar does help in maintaining the shape of the cookies, but abit reduction should be ok :)

      Delete
  11. Pinkie Girl / Your MajestyMay 14, 2013 at 7:58 AM

    Looks amazing. I am so craving Amos Cookies here in Sydney and definitely baking these today! Thanks for sharing!

    ReplyDelete
  12. AnonymousJuly 2, 2013 at 11:28 PM

    I made these today! They were pretty dry )); taste wise really good and looks were there too. Just disappointed they turned out like shortbread texture instead of cookies. I followed the recipe exactly but still found the dough too dry, added a bit of milk and didn't help. Any suggestions? Or is this supposed to be dry?

    ReplyDelete
    Replies
    1. AliceJuly 4, 2013 at 7:33 PM

      hi, cookie dough generally is drier
      shortbread texture, it means it's not that crunchy? perhaps u didn't bake long enough?

      Delete
  13. AnonymousJuly 2, 2013 at 11:32 PM

    Is this supposed to be a dry cookie, more like shortbread texture? I followed the recipe exactly but will found the dough an end product too dry.. Is there too much flour? Or is it supposed to be this way? Taste wise pretty good and crunchy too!

    ReplyDelete
    Replies
    1. AliceJuly 4, 2013 at 7:35 PM

      no, it's supposed to be crunchy, not like shortbread, shortbread is not crunchy
      perhaps u should bake longer
      and to fold in the flour...

      Delete
    2. AnonymousJuly 5, 2013 at 7:36 AM

      I baked them at about 18m for 1 teaspoon of dough. I took them out before 20 because the tops were looking really parched and Matt, like they were too dry already. Thanks a lot (:

      Delete
  14. AnonymousJuly 5, 2013 at 2:29 PM


    Hi Alice,

    I've did this cookies last weekend...yummy..its crunchy....but only one problem its sweet for my tongue...hehe

    Just want to get your advice...can I omit the 100g normal sugar?I was thinking to use 80g brown sugar only - what do you think?

    Another thing is the chocolate chip that you used is it sweet or semi sweet....

    Sorry too many question to ask you as planning this week to do my 2nd attempt...hehe...

    TQ for sharing this recipe...


    ELDY

    ReplyDelete
  15. AliceJuly 12, 2013 at 2:28 PM

    hi Eldy,

    you can change to brown sugar, no problem, so total brown sugar will be 110g and no white sugar used
    chocolate chips u can use bittersweet if u dun like it sweet, I used semi sweet
    or u can use chopped dark chocolate, but I hate chopping chocolate so I used chips instead :)
    hope ur 2nd attempt will turn good and according to your preference :)

    ReplyDelete
  16. shaqeeraJuly 22, 2013 at 7:59 PM

    Hi Alice. What if I don't want to use brown sugar? Can I use caster sigar alone? If I could, what is the quantity that I have to use? Thanks ^^

    ReplyDelete
    Replies
    1. shaqeeraJuly 22, 2013 at 11:40 PM

      *sugar.

      Btw, how many cookies can I make out of the quantities of the ingredients given above? Thanks.

      Delete
    2. shaqeeraJuly 22, 2013 at 11:52 PM

      And oh, one more thing, can I use salted butter?

      Delete
    3. AliceAugust 2, 2013 at 10:48 PM

      Hi shaqeera, when using salted butter pls omit the salt. You can use with only caster sugar, but brown sugar gives nicer flavour. This recipe gives about 60 cookies...

      Delete
  17. AnonymousJuly 28, 2013 at 12:40 PM

    Hi Alice. Can I use caster sugar for the white sugar?

    ReplyDelete
  18. AnonymousJuly 29, 2013 at 10:08 PM

    hi alice - this recipe is excellent! Thank you for sharing. If I want to make traditional choc chip, can I just simply remove the choc powder?

    ReplyDelete
  19. Amy's Baking DiaryAugust 15, 2013 at 4:42 PM

    Hi Alice.

    I just started taking baking seriously 2 months ago. Now trying to bake various thing. Chance upon your blog and find it very interesting.

    This recipe looks good. As my 2 grown-up boys love Amos Cookies. I hope to do something closed to it :)

    ReplyDelete
    Replies
    1. AliceAugust 17, 2013 at 10:55 PM

      hi Amy,
      thks for visiting my blog :)
      hope u and your boys like this cookies :)

      Delete
  20. AnonymousAugust 19, 2013 at 10:28 AM

    Hi Alice.

    The cookies are good!

    As I'm pretty new to blog. Wondering can I link your blog to mine as my source of inspiration?

    ReplyDelete
    Replies
    1. AliceJanuary 20, 2014 at 9:47 PM

      hi Amy, sorry for the super late reply
      of course u can :)
      thks!

      Delete
  21. AnonymousJanuary 19, 2014 at 3:32 PM

    hi, can i half the recipe? bc im afraid it would make too much...

    ReplyDelete
    Replies
    1. AliceJanuary 20, 2014 at 9:47 PM

      yes you can, just halve all the ingredients :)

      Delete
  22. AnonymousFebruary 8, 2014 at 2:11 PM

    Can I replace walnut with hazelnuts?

    ReplyDelete
    Replies
    1. AliceFebruary 11, 2014 at 3:40 PM

      yes of course, any nuts of your preference :P

      Delete
  23. OleFebruary 13, 2014 at 6:19 PM

    Hi Alice. Tried your recipe today as I was hunting for famous Amos cookie recipe. The Dough mixture looked alright but upon baking and tasting, it seems dry n powdery. Not sure if I haven't let the cookie sit long enough eg try tasting tomorrow but the cookies are cooled when I taste. Did I get the proportion wrong somewhere? I did fold in the flour too. Any advice to share ? Thanks in advance !

    ReplyDelete
    Replies
    1. AliceFebruary 20, 2014 at 11:29 AM

      hi Ole, perhaps u overbaked? cos baking time differs according to the cookie size... and this cookie taste better overnight too..
      this is the type of crunchy cookies :)

      Delete
  24. OleagopolyFebruary 17, 2014 at 6:18 PM

    Hi, I followed recipe in exact and folded the dough. However upon baking it is dry and crumbly. Any idea why?

    ReplyDelete
    Replies
    1. AliceFebruary 20, 2014 at 11:30 AM

      hi Oleagopoly, I guess its the baking time that need to be adjusted according to your cookies size
      taste and texture develop better the next day too :)

      Delete
  25. OleagopolyFebruary 20, 2014 at 2:14 PM

    Oh dear I just read it was 1 tsp full while I used 1 tbsp for 20min! However if its over baked for big cookie at 20min should I reduce? Or is my oven temp too hot? Neh after 2 days the cookie didn't taste any better I'm determined to find out what's wrong !

    ReplyDelete
    Replies
    1. AliceFebruary 22, 2014 at 10:08 AM

      hi Oleagololy, 20mins for big cookie shouldn't be overbake. But have to see the thickness of the cookie, flat big cookie will need shorter baking time. Anyhow, each oven is different, hence baking time stated in a recipe is just a guideline...

      Delete
  26. deja-vooMarch 3, 2014 at 9:37 AM

    I just tried this recipe ytd and brought the cookied to office. my colleagues loved it, so did my 3 yo girl. thanks for sharing !

    ReplyDelete
  27. Yvonne TeeMarch 10, 2014 at 12:33 PM

    Hi Alice, I baked these today and gotta say they taste amazing! Thank you for the recipe. :)

    ReplyDelete
  28. AnonymousMarch 11, 2014 at 11:37 PM

    Hi is it okay to sub the corn flour with plain flour and sub the brown sugar for white sugar?

    ReplyDelete
    Replies
    1. AliceMarch 12, 2014 at 7:11 PM

      yes an change the brown sugar to white, but if u dun use corn flour, my concern is the cookies will be hard...

      Delete
    2. AnonymousMarch 12, 2014 at 9:50 PM

      Oh okay thanks!!!!!!

      Delete
  29. AnonymousMarch 22, 2014 at 11:16 PM

    hi........can i use m'n'ms instead of choc chip

    ReplyDelete
  30. UnknownMay 3, 2014 at 8:52 AM

    Hi Alice, I chanced upon your receipe and it was easy to bake. The cookies turned out really crunchy and yummy! My family liked it very much. Thank you for sharing! :)

    ReplyDelete
  31. UnknownMay 28, 2014 at 6:55 AM

    HI!

    I wanted to ask you where you originally got the recipe or if you made it up? They are very delicious cookies. I myself am very interested in food from Singapore.

    Thank again!

    ReplyDelete
    Replies
    1. AliceJuly 10, 2014 at 8:51 PM

      hi Clara, glad u like it :)
      It's from a great blog: Cooking Crave
      She did many Singapore food, too :)

      Delete
  32. UnknownJune 3, 2014 at 8:39 AM

    I am in the process of making these but can I use Vanilla Extract instead of Vanilla Essence?

    Thanks! Reply soon!

    ReplyDelete
    Replies
    1. AliceJuly 10, 2014 at 8:52 PM

      Clara, I'm really sorry for being absent for the longest time so I didn't reply u in time
      Yes, vanilla extract is even better!
      Did it turn okay?

      Delete
  33. AnonymousJune 29, 2014 at 10:19 PM

    Hi just wanna say that I have baked this recipe many times and the cookies always turn out fantastic!! The proportions are just nice (perfect for 4-5 people), and easy to handle. Thanks very much for providing this recipe!

    ReplyDelete
  34. AnonymousJuly 7, 2014 at 10:31 AM

    Hi,

    Sorry for this stupid qns..
    what do you mean by
    "Cream butter with sugar and brown sugar til creamy"?

    Over the heat is it?

    ReplyDelete
    Replies
    1. AliceJuly 10, 2014 at 8:53 PM

      hi, not over the heat
      its using electric mixer
      mix butter with both sugar til well incorporated and resemble cream - something like buttercream :)

      Delete
  35. AnonymousSeptember 2, 2014 at 12:52 PM

    Hi Alice

    Can I pre prepared the dough, keep in the fridge wif cling wrapped and bake on another day? I'll be baking few batches for teacher's day 😊

    Wendy

    ReplyDelete