I've been so unmotivated of late. It's been my vacation but all I've been doing is resting. I guess I've been too tired during school term. Being free this afternoon and having already washed my kitchen twice this morning, I was determined to bake something.
I chanced upon this Famous Amos alike recipe online when doing my research and I decided to give it a try! This recipe is tasty but if I were to bake it again, I'm bound to add in my favourite stuff like butterscotch chips and pecans! Despite being teaspoon sized, these cookies were larger than their famous cousin as the baking soda did probably help them spread a little. Now, I need to hunt for butterscotch chips!
This recipe is fairly simple so I'd rate it a difficulty level 2 out of 5! It took me about 1.5 hours to bake 100 cookies.
This recipe was adapted from Crazy for Crust
Famous Amos alike Chocolate Chip Cookies Recipe
This recipe yields 90 - 100 cookies
113g unsalted butter (room temperature)
220g brown sugar
100g castor sugar
2 eggs (about 55 - 60g)
1 tbsp vanilla bean paste
4 tbsp milk
512g plain flour
1 1/2 tsp baking soda
1 tsp salt
250g mini chocolate chips (you may also use regular sized ones but probably use 350g)
Preheat oven to 175 degree Celsius.
Into the mixing bowl, add butter, shortening and 2 sugars.
Prepare all other ingredients.
Prepare the flour too.
Mix the sugars, butter and shortening till well creamed.
Add in vanilla bean paste, eggs and milk.
Add in baking soda and salt. Mix well.
Add in 1/2 portion of flour and mix gently.
When most of the flour has been mixed in, add in the other half of the flour.
Mix well. You should get something like this.
Add in chocolate chips and mix well using a spatula.
Using 2 teaspoons, spoon a teaspoon portion of cookie dough onto the baking tray lined with baking sheet. Spread out the cookies!
Bake for 12 - 13 minutes till cookies are brown.
Remove tray from oven and allow the cookies to cook on the baking tray for 5 minutes.
After 5 minutes, transfer the cookies to a cooling rack to continue cooling.
Once the cookies have cooled down, store them in an air-tight container or chow down! It's been my great pleasure blogging recipes once again. It's almost like igniting this flame that has gone out for quite a while. What other recipes would you like to see on The Baking Biatch? Drop me a suggestion here! (: