Famous Amos Chocolate Chip Cookies

Famous Amos chocolate chip cookies on a saturdate with Stephanie! ❤ We tried out Buttermilk Pantry’s recipe and approved with much much excitement. We followed the recipe (almost) exactly in terms of her technique and tips. Ingredients wise we used dark muscavado sugar and white sugar as we ran out of light brown sugar, and we didn’t have time to allow the 72 hour rest time. These cookies turned out perfectly crunchy, were way addicting and it doesn’t help that each one is so tiny. 

These cookies became popular during quarantine season when a home baker posted a recipe saying she’s created cookies just like the ones sold at Famous Amos. It was shared more than 200k since with many modifications. Quite a number of recipes use either shortening or vegetable oil to make their cookies crispy, and fat:sugar ratio ranges from 1:1 to 1:3. Buttermilk Pantry used 100% butter for these cookie, with the suggestion to replace 30% with shortening for crumbly texture. We personally weren’t too keen so kept with the 100% butter. We did also liked how the malted milk powder (Horlicks!) in the dough brought out the toffee notes without being sickly sweet! 

One of her tips was the gentle handling of the cookies to maintain the aeration – this makes them super light, crispy and airy, even out of the oven. In the initial stages of cookie dough mixing, we whipped for almost 10 minutes on the stand-mixer, and when shaping the cookies, left them almost like little moulds. We would also alternate placing them back into the fridge, so they could maintain its shape before being placed in the oven (important!). 

The timing was 13 minutes exactly per batch – you’ll know when they’re almost ready when the toffee aroma comes out around the 10-11 min mark 😍. Because they’re so tiny these made maybe 150+ cookies – we lost track!! We also lost track of how quickly these went away 🙈🙈 <– this is see no evil monkey emoji appropriate. Check out Buttermilk Pantry’s video for the exact tutorial!

Update 19 Jan 2022: Made these again, with no changes to the original recipe. 12 minutes worked better for my oven in my new place. Tried out two methods of shaping cookies – either loosely, or roll into mounds. Ultimately it comes down to personal preference but I prefer the natural look of the loosely shaped cookies. It also yielded a better texture as over-rolling may cause the air to be accidentally pressed out of the dough. 

 
Famous Amos Chocolate Chip Cookies
Makes 150+ chocolate chip cookies
Crunchy Mini Chocolate Chip Cookies – Famous Amos Style
adapted from Buttermilk Pantry

 

175g light brown sugar
(I used 120 g muscavado sugar + 55g sugar)
80g granulated white sugar
150g unsalted butter, room temp
3/4 tsp salt
1 tsp vanilla extract
10g malted milk powder horlicks
1 large egg, room temperature
270g all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
180g dark chocolate chips

To make Famous Amos Chocolate Chip Cookies

 

In the bowl of a stand mixer, add butter, salt, light brown sugar, white sugar, vanilla and malted milk powder together. Beat with the paddle attachment on medium for 4 mins. Add egg and beat for another 4-5mins on medium until light and fluffy.

Meanwhile, mix the flour, baking soda and baking powder together in a separate bowl. Add the flour to the bowl of the stand mixer in 2 parts mixing on low until just combined. Do not over mix. Add the chocolate chips and pulse/mix on low until dispersed through the dough.

Transfer the dough to a bowl with cling wrap and store in the fridge for at least 24-72 hours (ideally).

When ready to bake, preheat oven to 160C. Remove dough from the fridge and place around 1 tsp of dough on the baking sheet. Try to retain the air as much as possible and roughly shape them to be tall mounts.

Bake for 13 min bake time at 160 degrees C, middle rack, until golden. Transfer to wire rack to cool, and enjoy!

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