Cookie Monster

My family is known to have a sweet tooth especially my father-in-law, my youngest brother in law and me. We love all type of desserts!! But our all-time undeniable favourite would be the Famous Amos  Chocolate Chip Pecan cookies!! Whenever we walk pass a Famous Amos stall we wouldn’t be able to resist the sweet aroma that is wafting through the air. Mmmm just thinking about it makes me drool. Yes yes  it’s no wonder why I have not achieve my dream of having toned and lean body like Megan Fox. But dare to dream babeh.

Well anyway, the last Aidilfitri, I've tried making double chocolate chip cookies using various recipes from various sources and although I've wasted a lot of flour, butter, sugar etc, I have manage to find a recipe that resembles Famous Amos cookies. I can't quite replicate the smell that seems to linger in every Famous Amos stall, but the taste is pretty much the same.

Since I was making a batch of these delicious cookies upon request from my youngest brother in law last night, I thought I’ll share the recipe here.

Ingredients

125 grams dark chocolate (minimum 70% cocoa solids)

150 grams plain flour

30 grams cocoa powder (sieved)

1 teaspoon bicarbonate of soda

½ teaspoon salt

125 grams soft butter

75 grams soft light brown sugar

50 grams white sugar

1 teaspoon vanilla extract

1 large egg (cold from the fridge)

350 grams dark chocolate chips (or semi sweet chocolate morsels)

Method

1. Preheat the oven to 170°C/gas mark 3/325ºF. Melt the 125g / 4oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.

5. Scoop out equal-sized mounds and place on a lined baking sheet about 6cm apart. Do not flatten them.

6. Cook for 8 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

7. Leave to cool slightly on the baking sheet for 4-5 minutes, and then transfer them to a cooling rack to harden as they cool.

Before

After