While strolling around in a mall with my girl the other day, we walked by the Famous Amos cookie store, picked up some chocolate chip and macadamia cookies to supplement our window shopping, and the little one suddenly asked “why don’t we bake this at home. And that brought me to this post!
I am not claiming these to be a replica of the Amos, but definitely good homemade cookies. My cookies are more of the soft n’ chewy type, and the white chocolate chips was so delightful to bite in.
You need –
- Butter – 140 grams, at room temperature
- Egg – 1 large, at room temperature
- Vanilla extract – 1 teaspoon
- All purpose flour – 1 cup
- Brown sugar – 1 cup
- Coco powder – 6 tablespoons
- Baking soda – ½ teaspoon
- Baking powder – ¼ teaspoon
- Salt – ½ teaspoon
- White chocolate chips – 1 cup (dived into ¾ cup + ¼ cup)
Pre-heat the oven to 180°C and line a baking tray with cookie mat or parchment paper. Sift together the flour, coco powder, salt, baking soda and baking powder and set aside.
In a mixing bowl place the brown sugar and butter and beat until creamy. Add the egg and beat till everything is well combined. Stir in the vanilla essence.
Now add the flour gradually and beat till just combined. Add ¾ cups of chocolate chips and mix till everything is well combined. Cover the dough with a cling wrap and chill for an hour. Once the dough is firm enough to work; remove and shape into 1 tablespoon sized balls (and place it on a prepared baking tray leaving a 2-inch space between each. Dot the remaining chocolate chips on top of each cookie.
Now bake for 8-10 minutes or till just soft. Cool for about 5 minutes and then to wire rack to cool completely.
Store the cookies in airtight jar at room temperature.