Famous Amos Chocolate Chip with Pecan Nuts – Copycat[86]

Famous Amos Chocolate Chip with Pecan Nuts Cookies - Copycat

  • Servings: 55
  • Difficulty: easy
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Chocolate Chip with Pecan Nuts Cookies

Author: 我的温馨厨房

I experimented with a combination of 60% cocoa bittersweet chocolate chips and semi-sweet chocolate chips to balance the sweetness and bitterness of the chocolate taste in the cookies, it turns out well.

[*] Tips from 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.

Famous Amos Chocolate Chip with Macadamia Nuts Cookies – Copycat [59] Famous Amos Double Chocolate Chip Cookies with Almond – Copycat[32]


110g plain flour (Prima) 1/4 tsp baking soda 75g unsalted butter (Golden Churn), softened 15g brown sugar 40g caster sugar 1/4 tsp salt 30g egg 1/4 tsp vanilla extract 25g Ghirardelli, 60% Cocoa Bittersweet Chocolate Baking Chips 25g Ghirardelli, semi-sweet Chocolate Baking Chips 50g pecan nuts (I used Redmart pecan nut bits)


  1. Bake the pecan nuts in the oven, using 150 degrees for about 5 minutes until slightly brown. If you are using whole pecan nuts, let it bake for about 10 minutes.
  2. Sift the flour and baking soda and set aside.
  3. Using an electric hand mixer, cream the butter, brown sugar, caster sugar and salt until light and fluffy. Add the whisked egg and vanilla extract and mix well.
  4. Fold the flour mixture into the butter mixture gradually[*]. 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.
  5. Gently fold in the chocolate chips and pecan nuts into the mixture with a spatula. Cover the dough and let it rest in the refrigerator for at least an hour, this will prevent the cookies from spreading.
  6. Pre-heat the oven to 150 degrees top/bottom heat with fan. Lined the baking tray with baking paper.
  7. 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 13-15 minutes or until golden brown. Leave them on the tray for 5 minutes before transferring them onto a wire rack to cool. This recipe makes about 55 cookies.


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