IMG_6359we 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


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


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


– Sieve flour, corn starch, cocoa powder & baking soda together. Set aside

– Beat butter with sugar and brown sugar until it is creamy

– Add in egg and mix till well combined

– Add in salt and essence vanilla. mix well

– Fold in the sieve flour till it forms dough and mix in the chopped macadamia  and chopped chocolate

– Spoon and drop the dough onto the lined baking pan

– 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:

IMG_6361 – 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

IMG_6365my 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)


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