Almost-Amos Chocolate Chip Cookies

I know MANY of you have asked me for the Famous Amos Chocolate Chip Cookie Recipe before. I am so terribly sorry that I had problems replying to some of your emails as my pc hangs as soon as I send the email.. :(

And since you all really want to try, I shall share a special recipe here instead. Those of you still waiting for me to reply via email, please check this post for this awesome recipe okie?

And please, do let me know how your cookies turn out okie? I would really like to know if you all liked it and perhaps there will still be room for improvements, for which I welcome suggestions too!



Remember, this is NOT the REAL AMOS but it taste just as good! So I shall name it...



Almost-Amos Chocolate Chip Cookies

Ingredients:
Unsalted Butter - 150gms
Fine Sugar - 100gms
Brown Mollases Sugar - 40gms
Medium Egg - 1 no (an extra yolk makes it richer)
Vanilla essence - 1tsp

Sift these ingredients and mix it well together:
All purpose Flour - 250gms
Cornflour - 20gms
Baking Soda - 1tsp
Fine Salt - 1/2 tsp
Dutch Process Cocoa Powder - 30gms

Walnuts Chopped Coarsely - 80gms - 120gms
Chocolate Chips - 60gms or more if you prefer.


Method:
Cream the butter and both sugars till they are light and fluffy. Unlike cakes, they wont turn pale because you are using brown sugar! But when it is light and fluffy, should be just right.
Add egg and beat on medium speed till well mixed. Add the teaspoon of vanilla essence.

Using the lowest speed of your mixer, mix in the flour mixture till it is fully incorporate, yet taking care you are not beating any air into it. This is done just very briefly.

Add the chopped nuts and chocolate chips. You may like to use pecans, macadamias or other nuts if you prefer. I like walnuts and cashews and they make a nice combination with chocolate chips. The quality of chocolate chips DO MAKE A LOT OF DIFFERENCE. I like Hershey's chocolate chips that are not very sweet, slightly bitterish because it complements the cookie base. Other chips I've tried are just too sweet or some has a horrible aftertaste, probably from using poor quality cocoa.

Scoop them using an ice cream scoop or fork. Shape them manually or just drop them 'au-natural' onto your baking pan, that has been dusted with some flour.

Baking Temperature is 180 deg C for about 20mins. It is best to use a tooth pick and loosen each cookie before it cools as it tends to stick on the pan. Continue to cool on a rack and store in airtight container.

Enjoy it within 3 days and can keep well for up to a week


No diet plans for me this week...

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