This recipe is almost similar to the Famous Amos copycat that I’ve baked few months back, except for the addition of cornstarch and amount of flour used. The effect, of course, is the cookies are extremely crunchy and in my opinion – a tad hard. My testers preferred the FA copycat much..much better, me too. I felt almost embarrassed serving these cookies. This recipe is going to the pile of chocolate chip cookies recipes that read “NEVER BAKE AGAIN”. Sorry, Anna!
Chocolate Chip Cookies
Chocolate Chip Cookies
- Adapted & modified from the book “Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy” pg18 by Anna Olson
Yield: 30 (med) 70 (small) cookies
- the use of cornstarch holds in moisture and stay soft in the centre regardless of the variation you choose (oatmeal raisin, molasses, peanut buter).
- Just like cooking, the addition of salt in baking heightens and balances flavours.
- For 1 teaspoon (5ml) of dough, you are scooping abt 1 tablespoon size (15ml). For 1 tablespoon of dough, you are scooping abt 2 tablespoon. The baking time range given in the recipe is based on these variables.
Note from Anna’s kitchen:
- 1 cup chocolate chips (reduced to 150g) Basic Brown Sugar Cookie Dough:
- ½ cup (125g) unsalted butter, at room temperature
- ½ cup (125g) packed light brown sugar (reduced to 100g)
- ¼ cup (60g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 ¼ cup (310g) all-purpose flour
- 2 tbsp (30g) cornstarch
- ½ tsp (2g) baking soda
- ½ tsp (2g) salt
- Cream the butter, brown sugar and granulated sugar together until fluffy. (Chef’s tips: Unsalted butter is fresher and sweeter tasting)
- Beat in the egg and the vanilla extract. Mix well.
- In a separate bowl, sift the flour with the cornstarch, baking soda and salt (I normally just use the whisk or fork to whisk). Fold the flour mixture to the butter mixture gradually, stir until evenly blended. Fold in the chocolate chips.
- Chill the dough for at least 1 hour, this ensures the cookies bake to the same size and don’t spread too much while baking. The cookies can be frozen for baking later by rolling them into balls, chilled, then placed in the freezer.
- Preheat the oven to 170C (fan:150C) and line a baking tray with parchment paper.
- Using a small spoon, scoop the dough and roll them into a ball and place onto the baking tray. Bake for 10 minutes until the cookies are golden brown, I need 15 minutes for a 2-cm diameter cookie & 12 minutes for a 1-cm diameter cookie. If the baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking. Let the cookies cool on the tray before transfering them to a wire rack to cool completely.