Like many, one of my earliest childhood association with chocolate chip cookies stems from the sweet scent of caramelised cookies that wafts into your nose, surrounding you in an almost intoxicating scent, calling out to you as you walk through the busy shopping centres. Irresistible and hypnotic. Before you know it, you’ve found yourself trying to convince your parents that they definitely want to buy you a bag of that signature beige pouch of cookies. Which cookies you might ask? Well, it’s none other than Famous Amos. The name itself is self explanatory with the word ‘Famous’ in front of ‘Amos’, because these cookies are definitely one of the reasons how Wally Amos became the famous personality that he was. Sadly, he no longer part of this global franchise, but fortunately his cookies still live on. For those unfamiliar with these cookies, they are ultra crisp, light and almost crumbly at times. They are mini bite size caramelised cookies studded with compound chocolate chips, and are almost tooth achingly sugary for adults (but perfectly sweet for back when I was a kid). Whilst my description might not sound quite as appealing, you’ll know how addictive they are once you’ve had the chance to try them.
The Difference If I had to put a percentage of how similar to the famed FA cookies my recipe is, I would say its about 75% there. The difference being a few things:
Whether these changes are good or bad will be left entirely up to your judgement, but I do hope you enjoy these cookies.
Famous Amos Cookies, Double Chocolate Chip, Bite Size
How can I make it more like FA? Like I mentioned, these cookies are probably 75% comparable to FA. If you wish to take it closer, my suggestion would be to increase the amount of sugar in your recipe which will help with both that caramelized flavour and scent, and to replace 30% of the butter with shortening for that crumbly texture. The Smell FA cookies are not FA cookies without the signature intoxicating smell. The warmth scent of sugar caramelising in the oven along with those toffee notes that make you eager for cookies. These do have that scent. These does give you that warm happy craving for cookies. But like I had mentioned, because of the fact that these are quite as sugary, the scent produce also isn’t quite as sickly sweet. To bring out a little more of those toffee notes, we are using malted milk powder in the dough and leaving the dough for an extended period of rest in the fridge before we bake them off.
The Texture The main selling point of these cookies are that they are crisp. Like uber crunchy crispy cookies. Not burnt, but golden crisp goodness. They are also airy and light, if you flip a FA cookies over and have a look at the base, you will see tiny air pockets showing off proudly just how aerated they are. To give it that aeration we are incorporating as much air as possible in the initial stages of the cookie dough process. Just follow the timings involved and have a look at the texture in the video and you will be good to go. Another thing is to ensure you do not overmix the dough once you’ve added the flour. You want it to be crunchy and brittle, not crunchy and tough (yes, there is a difference). 🙂 The next part is shaping the dough. Just gently shape them to be slightly tall in shape for when they bake and to take care to keep the air in the dough. We don’t want for all that hard work to go to waste because we had pressed all of the air out of the dough.
Baking it and Storage This is the key part. 🙂 I bake these on baking/parchment paper and not silicon pads or non-stick trays as they tend to spread more. Similarly, a lighter colour tray may take longer in the oven before the cookies are ready over a darker colour tray as well 🙂 When baking the cookies, you want to ensure that the cookies are fully baked through down to its core so that it doesn’t turn soft after a day but you do not want it to be dark brown. They should be nice and golden to bring out those toffee notes. If they are over baked you lose all that sweet caramel notes and it starts to turn a little toasted. In my oven, a big tray of cookies (about 60 cookies), takes around 13 mins to be nice and crisp through. But when I bake around 40 cookies, they are ready around the 11-12 mins mark. My suggestion is to always do a small test batch to get your timings right and to keep your eye on them. Once you have the timing down, your eyes are your best tool (to judge what the right colour is) with the baking times for these cookies 🙂 The good news is, this batch makes a good 150-200 cookies so there is plenty of room for trial and error 😉
Famous Amos Cookies, Chocolate Chip, Bite Size
Bags and Bags of Cookies Ultimately, my aim for these cookies is to make them my own as with all of the recipes on my blog. Many of recipes on the blog may have been inspired by other shops and their products, but in the end I always make create the recipe to suit my liking. 🙂 After over a dozen trial batches these are my version of the ultra crisp and crunchy famous mini cookies. I won’t go into the different versions and technicalities behind the pain of getting the right proportions given that I had decided to go with an all butter cookie dough coupled with the use of lesser sugar, but I am happy with what I had ended up with. Knowing me, I may continue to experiment even further, but for now this is where it shall stay. And because of how light and airy the cookies are, this batch makes a good 150-200 cookies as mentioned above. (I didn’t count how many but this is my “guesstimation”). Once baked, store them in an airtight container and give them away if you can bare to do so 😉 Products used 54% Dark Chocolate 70% Dark Chocolate Malted Milk Powder Brand I use:
In a pinch: or you can also try Horlicks If looking for other brands of replacements, look for one closest to the where possible (it’s the ingredient list for the one I used):
Crunchy Mini Chocolate Chip Cookies – Famous Amos Style Recipe not for commercial use, I hope you would respect my wishes and drop me a message should you wish to use it commercially What you’ll need
Not Your Classic Chocolate Chip Cookie
Making it 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 as you do not want tough cookies, it’s okay if there is still flour visible. Add the chocolate chips and pulse/mix on low until dispersed through the dough. Transfer the dough to a bowl and cling wrap (or transfer the dough to an air tight container) and store in the fridge for at least 24 hours but ideally 72 hours. Baking it Preheat oven to 160C (refer to my FAQ page for oven settings and preheating notes). Line a baking tray with baking/parchment paper. Remove your dough from the fridge and using a 1 tsp measure, measure out around 3/4 tsp worth of dough and place onto the baking sheet. You want to retain the air as much as possible and want to roughly shape them to be tall mounts rather than flat pieces of dough.
You don’t need to be exact but just a rough gauge, so long as all the pieces are evenly sized. Bake at 160C for 11-13 mins (see notes above) until fully baked through and golden. Keep your eye on it, you want them to look golden and not brown and toasted. Every oven is different so just be cautious with your first batch until you have that down. Remember to rotate your tray mid-way to ensure that it bakes evenly. When ready, let cool on the tray for around 3-4 mins before transferring to a wire rack to cool fully before consuming. You will need to let these cookies cool fully before consuming it as you are not after a gooey/chewy cookie but a crunchy crisp cookie. It won’t take long for it to cool because of how tiny they are so be patient. 🙂 Store in an airtight container at room temperature.
Products used in my kitchen: Kitchenaid Baking Trays (I
Famous Amos Cookies, Chocolate Chip, Bite Size, 20 Pack
Making it 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 as you do not want tough cookies, it’s okay if there is still flour visible. Add the chocolate chips and pulse/mix on low until dispersed through the dough. Transfer the dough to a bowl and cling wrap (or transfer the dough to an air tight container) and store in the fridge for at least 24 hours but ideally 72 hours. Baking it Preheat oven to 160C (refer to my FAQ page for oven settings and preheating notes). Line a baking tray with baking/parchment paper. Remove your dough from the fridge and using a 1 tsp measure, measure out around 3/4 tsp worth of dough and place onto the baking sheet. You want to retain the air as much as possible and want to roughly shape them to be tall mounts rather than flat pieces of dough.
You don’t need to be exact but just a rough gauge, so long as all the pieces are evenly sized. Bake at 160C for 11-13 mins (see notes above) until fully baked through and golden. Keep your eye on it, you want them to look golden and not brown and toasted. Every oven is different so just be cautious with your first batch until you have that down. Remember to rotate your tray mid-way to ensure that it bakes evenly. When ready, let cool on the tray for around 3-4 mins before transferring to a wire rack to cool fully before consuming. You will need to let these cookies cool fully before consuming it as you are not after a gooey/chewy cookie but a crunchy crisp cookie. It won’t take long for it to cool because of how tiny they are so be patient. 🙂 Store in an airtight container at room temperature.
Products used in my kitchen: Kitchenaid Baking Trays (I
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