I’ve baked so many chocolate chip cookies and always returned to this for the ultimate experience, well actually it is because my husband and his colleague wanted this over the many that I’ve tried. I think this round is the best to-date, the right temperature, the right timing for whisking & baking, the right texture of the softened butter… It is crispy, not too sweet, not hard or cakey. You have to try to believe it. Unfortunately, I decided to half the recipe this time!
Famous Amos Chocolate Chip with Macadamia Nuts Cookies - Copycat
Chocolate Chip with Macadamia Nuts Cookies
75g unsalted butter (Golden Churn), softened
14g brown sugar (shld be 20g but I left 14g)
40g caster sugar
1/4 tsp salt
1/4 tsp vanilla extract
110g plain flour (Prima)
1/4 tsp baking soda
50g Ghirardelli, 60% Cocoa Bittersweet Chocolate Baking Chips
50g macademia nuts
- Bake the macademia nuts in the oven, using 150 degrees for about 10 mins until slightly brown.
- Sift the flour and baking soda and set aside.
- Using a mixer (I used electric hand whisk), cream the butter, brown sugar, caster sugar and salt until light and fluffy. Add the whisked egg and vanilla extract and mix well.
- Using a spatula, fold the flour mixture gradually. [Rachel Allen: to gently mix sifted flour into a creamed/whisked mixture with a spatula, ideally cutting and swirling through the mixture with the spoon on its side a figure-of-eight motion.] Mix well and make sure there is no lump in the mixture. It will look like there is not enough liquid in the beginning, but it will comes together after a few swirl of the spatula.
- Using a spatula, gently fold in the chocolate chips and macademia nuts into the mixture. Cover the dough and let it rest in the refrigerator for at least an hour.
- Pre-heat the oven to 150 degrees top/bottom heat with fan. Lined the baking tray with baking paper.
- Use two teaspoons to scoop a small amount (about 10 cents diameter) of the dough onto the baking tray. Space them out about an inch apart as the dough will spread slightly. Bake for 13-14 minutes until golden brown. Leave them on the tray for 5 mins before transferring them onto a wire rack to cool.