My blog friend, Pauline, is very generous to share her 'secret recipe' of Famous Amos taste alike chocolate chips cookies. When I read her post, I was so tempted to try her recipe.
Unlike most cookies recipe which is using creaming method, Pauline's recipe is using rub-in method. This is not something new to me. I practiced the rub-in method during last Chinese New Year when I made pineapple tarts. :)
I attempted the recipe last Sunday. The cookies turned out to be very yummy. I brought one tub to office to share with my colleagues and they were very well received. End of the day it left only one piece in the container. I guess nobody wants to have the last piece. Haha, this is always the case.
I like the recipe very much because the measurement is so straightforward, you don't even need a weighing machine to do the job. Moreover, using rub-in method means I have fewer utensils to wash.
I reproduce the recipe here (recipe adapted from here).
Ingredients: (A) 250g cold butter (cut into small cubes) ½ cup brown sugar 2½ cups plain flour* 1 tsp baking soda* ½ tsp baking powder* ½ tsp salt * Can be replaced by self-raising flour (B) 1 beaten egg (about 55g with shell)(I used A size egg) 50g melted chocolate (set aside to cool)(I replaced by 2 tbsp of chocolate milk) 1 tsp vanilla extract (not in the original recipe) (C) 150-200g chocolate chips (I also added some chopped walnut)
Method: 1) Use fingertips to rub (A) till lumpy (I did so with a help of a fork). 2) Add (B) to (A) mixture to form a dough (do not knead). 3) Add (C). 4) Drop spoonfuls of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for 'pushing' the dough onto the baking tray). Leave some space between the cookies to allow for spreading. Flatten cookie dough slightly with the back of a fork.
5) Bake in preheated oven at 150C for about 12mins or until cookies turn light brown. **
6) Transfer to a wire rack to cool completely and keep in airtight container. **Adjust according to your oven temperature because every oven functions differently. I baked at 170C and switched to 150C in between for about 15 mins.
Kitchen note: 1) Total I only made 55 'big' cookies. Because I wanted to be fast, my each drop of cookie dough was quite big size. I think I still prefer bite-size cookies, so next time I will try to make each drop smaller. 2) I find the cookies a bit flaky though everyone says it is just nice (this is just my own liking, I prefer 'harder' cookies actually). I believe it is the baking soda that makes the cookies flaky, so next time I will cut down the baking soda to ½ tsp to see the effect.
3) I also intend to try baking at higher temperature next time (180-190C).