Tuesday, June 07, 2005

My best batch so far

Choc Chip cookies Posted by Hello

My Mission

I've been on a mission to create the best chocolate chip cookies in town.
I have not charted my choc chip expeditions on this blog. There have been numerous batches that have gone unaccounted for. I have a recipe book called 'Great Cookies' - i have probably made 5 attempts from the same recipe - never to complete satisfaction. i've tried another chocolate chip cookie recipe from Donna Hay - not bad, but not perfect either.
A recipe i took from 101cookbooks (taken from David Lebovitz's great book of chocolate) were much loved by a friend of mine who likes chewy choc chip cookies and said they were absolutely fantastic - but for my much tested palate, i'm looking for a crispy chocolate chip cookie- light and 'moorish'.

Famous Amos
I bought a small bag of cookies from Famous amos a few weeks back and have to say that there is nothing quite like it. It's a little paper bag of explosive heaven. Famous Amos cookies have since been my benchmark for the perfect cookie.

I searched the net for the 'famous amos choc chip recipe'(with great doubt that I would find anything 'genuine' given that they MUST guard this recipe with great pride)
i found the one below - which looked rather credible (it said that it was published in the Atlanta-Journal Constitution as the actual recipe by Famous Amos). I attempted it last night and have to say that they taste fabulous! I replaced margarine with butter (found it a bit odd that it asked for margarine - anyone have any ideas what cookies are like with margarine?) and halved the entire recipe (i did not want the temptation of so many cookies sitting around at home)
Crispy, just the right amount of sweetness - these were with raisins, which i liked a lot.

One problem though is that i still haven't solved the issue of 'spreading'. I often place the formed dough into the fridge for at least 10 mins before placing them in the oven to bake, but they always seem to spread. I have read numerous solutions on the net - half veg shortening (which i haven't tried), placing in fridge (which i have) - using cold butter straight from the fridge (which i always do)... it's another challenge. For my umpteenth attempt!

Below is the recipe - i would recommend this to anyone with the urge to make a yummy batch! any tips on cookie spreading, let me know!
Famous Amos Choc Chip raisin cookie


2 cups (4 sticks) margarine, softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon water
2 eggs
2 1/2 cups sifted, all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups raisins
1 package (12 ounces) semi sweet
chocolate pieces

Beat softened margarine, brown and white
sugars, vanilla, water and eggs in a large
bowl with electric mixer until creamy and
thoroughly blended.

Stir in flour, baking soda and salt until
well mixed. Stir in raisins and chocolate

Drop dough by teaspoonfuls onto cookie
sheets. Allow 1 to 1 1/2 inches betwwen
cookies for spreading.

Bake in moderate oven (375 degrees F.) for 8
minutes, or until cookies are nicely browned,
depending on how crisp or well done you like
them. The longer you bake them, the crisper
they will be.

Makes about 6 dozens.


  • why doesn't anyone just be more accurate with the measurements rather than use "sticks", assuming that the amateur bakers would know what this means? i attempted your recipe, but was told that 4 sticks equates to 1 pound (which is correct) and 1 pound equates to 600gm (so wrong! boyfriend's fault!). I ended up with very crumbly oily cookies but the taste was phenomenal! Will attempt again with the right "measurements" next....

    By Blogger Steffles, at 8:23 PM  

  • haha, yes this 1 stick thing is SO confusing. Basically - commit this to memory:
    1 stick = 113 g
    You will come across many recipes that use the 'STICK' measurement

    For the recipe given here, i halved the recipe, and used 130g of butter (instead of margarine)
    this was my own estimate, and the result was fine.
    Anyway, the beauty of baking is in the practise and the 'sampling' of results straight out of the oven!
    Try again!

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