famous amos double chocolate chip cookie ~ highly recommended ヾ(。◕ฺ∀◕ฺ)ノfamous amos 双巧核桃曲奇～强推

we have heard a lot about the ALMOST Famous Amos chocolate chip cookie…. and i finally found the Famous Amos cookie recipe… or so i think since 阿冯’s mentioned in her post that the origin of this recipe was a commercial secret…* i love commercial secrets….. muahahahhahaha*

Recipe adapted with modifications/食谱经调整取自于：Cooking Crave

Ingredients 

butter 150 g
sugar 82 g
30g brown sugar
1 egg
220g cake flour
50g corn starch
1 tsp vanilla essence
1 tsp baking soda
1/2 tsp salt
100g macadamia, chopped (walnuts ok)
50g chopped chocolate (chocolate chip ok)
30g cocoa powder

食材

黄油 150克
糖 82克
黄糖 30克
鸡蛋 1颗
蛋糕粉 220克
粟粉 50克
香草精 1小匙
苏打粉 1小题
盐 1/2小匙
夏威夷果仁 100克，切颗粒（核桃仁 OK）
剁碎巧克力 50克（巧克力豆 OK）
可可粉 30克

Directions/做法

– Sieve flour, corn starch, cocoa powder & baking soda together. Set aside
面粉、粟粉、可可粉和苏打粉混合过筛，待用

– Beat butter with sugar and brown sugar until it is creamy
黄油、糖和黄打发

– Add in egg and mix till well combined
加入蛋液、拌匀

– Add in salt and essence vanilla. mix well
加入盐和香草精、拌匀

– Fold in the sieve flour till it forms dough and mix in the chopped macadamia  and chopped chocolate
加入过筛粉类食材翻拌均匀直至成团后加入夏威夷果仁和剁碎巧克力

– Spoon and drop the dough onto the lined baking pan
将面团勺至铺上烘焙纸的烤盘

– Baked at preheat oven at 180c for 15-20 mins
送入预热至 180摄氏度烤箱烤 15-20分钟即可

Personal notes/温馨小贴士:

– i used a 3cm cookie scoop and made 74 cookies
我用直径 3厘米曲奇勺，做了 74颗曲奇

– i baked my cookies in 3 batches: first; based on Vivian’s tips, to bake cookies at 170 degrees C for 14 mins (i baked mine for 18 mins); then turning off the oven and leaving the cookies in the oven for 10 mins before removing. second batch was bake for 180 degrees C for 10 mins, and then leaving in oven for 10 mins after turning it off; and finally, based on reading from some bloggers notes, the secret to FA cookies is to bake them at low temperature for 160 degrees C, for 20-25 mins. i baked mine for 25 mins, and removed them from the oven. the outcome was, all of them are equally crispy, but the third batch of cookies yielded a nicer browning as compared to a dull and lighter brown from the first 2 batches
我的曲奇分三批烘烤：第一批，根据 Vivian 的贴士，先用 170摄氏度烤箱烤 14分钟（我烤了 18分钟），后将烤箱熄火再让曲奇在烤箱内静置 10分钟再取出。第二批，用了 180摄氏度烤 10分钟、熄火，曲奇在烤箱静置 10分钟后取出。最后一种烘焙方式，是参考了无数网友的贴士后采纳滴～据说烘焙这 FA 曲奇关键在于以低温烘焙 10-25分钟。我烤了 25分钟，直接出炉。结论》三批的曲奇全部一样脆，但相比之下，第三批上色较均匀并光亮

– the cookie dough is not the sticky kind and is easy to scoop ~ i then hand rolled some into balls, and left some as it is after releasing them from ice cream scoop. i think the ones that have been left unrolled are nicer (the rolled ones reminded me of shortbread kisses)
面团不是沾手那种，特别好使～有些我直接用手滚圆，有些用曲奇勺直接勺至烤盘上后没有“再加工整形”。我觉得那些没“再加工” 滴卖相较好

– thanks to PF Deasy Federicka for translation 😀
感谢 PF Deasy Federicka 滴细心翻译

my hubby’s never a cookie fan.. but this… he couldn’t stop and even requested for me to bake it for his office … (ﾉ◕ヮ◕)ﾉ*:・ﾟ✧

Pollution index: 74 (good)