The search is on to find the Famous Amos chocolate chips cookies recipe after I was given a gift box from Famous Amos by a visiting relative. I used to buy them when I was working in Singapore... a little treat after a busy week at work. These little morsels don't come cheap now. The last I checked on my last trip back to Malaysia, it was about RM7+ for 100gm for their regular chocolate chips cookies.
290gm Self Raising Flour
70gm Cornflour
250g Butter - softened at room temperature
90gm Dark Brown Sugar
90gm Raw Sugar/Caster Sugar
½ tsp Salt
½ tsp Coffee Emulco/oil /emulsion
1 Large Egg
1 tsp Vanilla Extract
25gm Oats - toasted and grind to powder
25gm Ground Almond Powder
250gm Dark Chocolate Chips
100gm Toasted Walnuts - crushed to smaller bits
During the lockdown, someone shared about a Malaysian housewife managed to decode the secret recipe that tasted closest to the real thing but after looking at the recipe which includes cooking oil I decided not to follow. A member in a food group posted this recipe which uses coffee emulsion/emulco/oil to elevate the aroma of the cookies caught my attention. Was thrilled I found a bottle of coffee emulco in my pantry which I have brought back from my last trip to Malaysia.
Without further hesitation I made a batch to taste. Followed the recipe to a T but somehow the texture of the cookies don't feel right. They lack the crunch factors. In fact they tasted rather doughy and hard.
Comparing both recipes to see where are the missing links and found that this recipe does not include cornflour. So, made another batch by using this recipe as a base and tweaked the self rising flour and corn flour ratios. After 3 tries I finally achieved the texture I was after and believe me, once you started you really can't stop!
Ingredients
70gm Cornflour
250g Butter - softened at room temperature
90gm Dark Brown Sugar
90gm Raw Sugar/Caster Sugar
½ tsp Salt
½ tsp Coffee Emulco/oil /emulsion
1 Large Egg
1 tsp Vanilla Extract
25gm Oats - toasted and grind to powder
25gm Ground Almond Powder
250gm Dark Chocolate Chips
100gm Toasted Walnuts - crushed to smaller bits
Methods
- Beat the egg with coffee emulco and vanilla extract in a small bowl, cover with cling wrap and let it infuse for at least 2 hours or overnight in fridge. Bring to room temperature before to use (you can skip this step as I find it did not make any huge differences).
- Using a mixer, beat the softened butter, salt and sugar for about 5 minutes until well combined.
- Add in the egg mixture, ground oats and ground almond. Mix well.
- Sift in the flour and fold into the mixture using a spatula.
- Mix in chocolate chips and toasted walnuts and mix till you get a workable dough.
- Pre-heat oven to 160°C.
- Pinch about 10gm of dough and place on lined cookie tray with about 1” gap from the next cookie dough.
- Bake for approximately 20 minutes or till cookies turn slightly brownish.
