Chocolate chip cookies remind me of Famous Amos. Growing up, at the local Subang Jaya mall – Subang Parade, the smell of freshly baked cookies would overwhelm us. The famous Famous Amos cookies would cost an arm and a leg (compared to other sweets) and they are an occasion-related occasional treat. They are my brothers favourite cookies, and I dare say that not one denizen of Subang Jaya will not have an olfactory memory of chocolate chip cookies.
This came about from my recent trip back to Malaysia. We drove past Subang Parade, after years of not being back lets just say that memories are flooding back and this chocolate chip cookie recipe may not be exactly a Famous Amos recipe but hey its an excellent substitute and it tastes as yummy as I remember. Its gooey and soft, so don’t be tempted to leave it in longer than 10 minutes because it will turn rock hard if you do.
150g of salted butter, room temperature soft
80g of light brown sugar
80g of granulated sugar
1 vanilla pod, or 2 tsps of vanilla extract
1 large egg
225g of plain flour
1/2 tsp of bicarbonate of soda
1/4 tsp of salt
200g of chocolate chips, or chunks of chopped chocolate pieces- it is your choice to have it dark chocolate, or milk, or white.
1. Preheat the oven to 190 degrees C.
2. Cream the butter and sugars together until its mixed thoroughly. Beat in the egg and vanilla (extract if you are using that, or the scraped seeds of a vanilla pod).
3. Sieve in the flour, the soda and the salt. Mix.
4. Add the chocolate chips/chunks, and stir.
5. Use 2 teaspoons to make small mounds, and arrange on a prepared sheet of baking tray, evenly spaced between each other.
6. Bake for 8 to 10 minutes, until the edges of the cookies brown slighty. Remove the tray from the oven and leave it to cool (so it will harden slightly) for a few minutes. Remove the cookies from the tray and cool thoroughly on a wire rack.
7. Omnomnomnom, as Cookie Monster would say.