Almost Famous Amos Chocolate Chip Cookies (巧克力粒饼干)
(Recipe adapted and inspired by Mel aka Through The Kitchen Door with minor changes in purple)
Make about 75 pieces
250g salted butter, softened
200g light brown sugar (I used 150g)
1/4 tsp salt
1/2 tsp coffee oil (this is the one that gives the cookie its distinctive fragrance)
1 tsp vanilla extract
1/4 cup oats, processed to bits in a chopper (I used 25g nestum)
1/4 cup ground almond (I used 25g)
1/2 cup of your favourite nuts, chopped finely (optional, I used 60g almond)
1 pack of Nestle Tollhouse semi-sweet chocolate chips or chocolate chunks (I used abt 150g)
300g self-raising flour
At least 2 hours or the night before, beat egg with vanilla & coffee oil to infuse. If done the night before, refrigerate & then bring it to room temperature before mixing.
Preheat oven to 160C. (190C)
Beat butter, sugar & salt to combine. Beat in egg and stir in the processed oats, ground almond, chopped nuts (if used) and the chocolate chips / chunks. Sift flour and fold it in.
For small cookies, place half tsp dough, spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes. For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes (30 minutes for 1 tbsp dough)
Cool completely before serving. To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.
Choc-a-Cookies (October 2013)
I am submitting this post to Aspiring Bakers #36 hosted by Genie of Honeybee916food.
Thank you for Mel's sharing :)