Famous Amos Chocolate Chip Cookie RecipeIngredients :190g plain flour30g cornflour1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt125g unsalted butter, at room temperature (if using salted butter, omit salt)110g granulated sugar95g packed light brown sugar1 large egg1 tsp vanilla essence300g semi-sweet chocolate chips (you can replace some chocolate chips with walnuts or anything else you want, as long as the proportion adds up to about 300g)

Methods:1. Preheat oven to 180 degree and have ready 2 ungreased baking sheets.2. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper, set aside.3. In a large bowl, using an electric mixer on high speed, cream the butter till fluffy and pale yellow.4. Add the sugars and continue beating till mixture is no longer gritty.5. Add egg and vanilla and beat on low speed until blended.6. Add the flour mixture and mix on low speed or stir with a wooden spoon until just blended.7. Add the chocolate chips and the walnuts, if using, mixing or stirring until just blended.8. With dampened hands, shape the dough into small balls and place on the baking sheets, spacing them about 2 inches apart. (I shaped the balls to about 2.5cm in diameter, but you can pretty much have them in any size you want)9. Bake the cookies until golden brown around the edges, about 12 minutes if you want them crunchy on the outside and chewy on the inside. I love my cookies crunchy all the way, like famous amos cookies! So I baked them till 20 mins until it is completely golden brown on the surface.10 Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely.

FA COOKIE COPYCATIngredients

1/4 cup shortening1/4 cup butter, softened (half a stick) 56.5gm1/2 cup brown sugar1/4 cup granulated sugar1 egg1 teaspoon vanilla extract2 tablespoons milk2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1 cup mini semisweet chocolate chipsInstructions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silpat baking mats.Cream butter, shortening, and sugars together in an electric mixer fitted with a paddle attachment. Beat in egg, vanilla, and milk. Beat in salt and baking soda. Stir in flour and mix until combined. Stir in chocolate chips.Scoop 1 tablespoon balls of dough (I use a small cookie scoop for this) and place onto cookie sheets. Press the dough lightly with the palm of your hand to flatten just a bit (about half the thickness of the ball). Bake for about 13 minutes, until the cookies are slightly browned. Remove from oven. Cool 5 minutes on cookie sheet before removing to rack to cool completely. They will get crunchier as they cool.

Almost Famous Amos CookiesIngredients:2 cup (300 g) self-raising flour8 oz. (250 g) unsalted butter softened at room temperature3/4 cup (150 g) dark brown sugar1/2 cup (113 g) caster sugar1/2 tsp salt1/2 tsp coffee oil / emulsion1 large egg1 tsp vanilla extract1/4 cup (25 g) instant oats grind to powder in blender/food processor1/4 cup (25 g) ground almond powder1 cup (220 g) semi-sweet chocolate chips

Makes 80 100 cookies (depending on the size)

Methods:1. Beat the egg with coffee emulsion 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.2. Preheat oven to 160C/320F. Beat the softened butter, salt and sugar in a large bowl until light and fluffy.3. Add in egg mixture, ground oats and ground almond. Mix well.4. Pour in the chocolate chips and mix until well distributed. Lastly, sift in the flour and fold into the mixture.5. For small cookies use a small teaspoon and scoop the dough. Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.6. Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.7. Once they are done, place them on a cooling rack to cool completely. Store in air tight containers. They actually taste even better the next day as the flavors develop further.

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