A chocolate cookie recipe is probably one of the most common recipes to try out for those who are baking for the first time. Not for me though, I have never baked any in almost ten years of my journey of recipe blogging and never have I once been tempted to do so as well. The nearest I got to it was the lactation cookies that I baked for myself during my breastfeeding days two years ago, which was very different because the cookies were more flaxseed and rolled oats than they were chocolate.
I do quite enjoy chewing on chocolate cookies once in a while, though most of the commercially baked ones, like that of Famous Amos, are very very sweet – so sweet that the enjoyment of chewing on it stops quite quickly, perhaps after the second or third piece of cookie. The worst thing is that it immediately makes you feel very thirsty and queasy, as if you’ve eaten a whole bag of sugar and a whole slab of butter. It is for this reason that I decided to make my own batch of cookies at home this time.
There are about a hundred and one recipes online claiming to be THE authentic recipe of the Famous Amos branding, so what I did was to combine the key steps of a few of these recipes and adapt according to my needs and wants. The result was amazing – the cookies were very tasty, not too sweet (I used a lot less sugar), and large enough for each one of them to fill up half your tummy at a go!
Ingredients:
- Unsalted butter: 1/2 cup (100g)
- Brown sugar: 1/2 cup
- Caster sugar: 1/2 cup
- Egg: 1
- Vanilla extract: 1 tsp
- Milk: 2 tbsp
- Plain flour: 2 cups
- Baking soda: 3/4 tsp
- Salt: 1/2 tsp
- Semi-sweet chocolate chip: 1 cup
- Macadamia nuts: 1/2 cup
- Cocoa powder: 1 tbsp
Method:
- Cream butter, brown sugar and caster sugar for 1 min with a whisk.
- Whisk in egg, vanilla extract and milk.
- Using a spoon, sift in flour, baking soda and salt.
- Mix in chocolate chips, then divide the mixture into 2 batches.
- In the first batch, mix in macadamia nuts. In the second batch, mix in cocoa powder.
- Line baking trays with greased baking papers. Spoon 1 tbsp of mixture for each cookie onto tray. Chill 1 hr in fridge to set.
- Preheat oven at 180 degrees Celsius. Bake 13min. Cool for 5min before serving.
Tricks:
- The cookies will expand while baking, so make sure to place them at least 1cm apart from each other on the tray. Don’t try to scoop too much of the batter for each cookie as they can expand quite a lot!
- The little boy loved the cookies a lot and that made me a really happy mum that day!
Serving:
About 30 cookies
