Ingredients
250g soften butter
1 1/4 cup brown sugar
1 tsp vanilla essence
1 egg
2 1/2 cup plain flour
1/2 cup corn flour
1 tsp baking powder
1 tsp bicarbonate soda
6 tbsp oil
2 cups any choc chips (1 packet)
2 cups any choc chips (1 packet)
1/2 tsp cinnamon powder
50g almond nips/flakes
Directions
- using a mixer, beat butter, sugar, egg and vanilla together until pale
- mix in flour, corn flour, baking powder, bicarbonate soda and oil in until fully incorporated
- finally add in chocolate chips and nuts
- transfer to a clean bowl with cover or cover with clingwrap and leave in the fridge for minimum 30mins (best to keep for 3 days before baking)
- scoop cookie dough onto a baking tray lined with parchment paper
- bake at 180°C for 10-12min
Foodnote: This is actually adapted from Famous Amos cookie dough recipe that has been floating online. Since I have sea salt caramel chips, just substitute the chocolate chips with it. Initially I am not very confident of the cookies. But the taste ooohlala... and the crispiness... really is very much Famous Amos. Not sure is it because of the sea salt caramel baking chips that makes the taste so wonderful but this cookie is really tasty!! #sedapgiler
Update 23rd April 2022: Made 2 batches this time. Shape it into small mount and it just spread nicely. Very yummy and I will probably stick to this recipe for every Hari Raya.
Update 13th April 2023: Made 2 batches. One with butterscotch chips and another with sea salt caramel chips and almonds. This time I am going to keep it for few days in the fridge before baking. I put the batter in the same container split by parchment paper to save space,
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