Description
Famous Amos Cookies are classic, bite-sized chocolate chip cookies known for their perfect balance of sweetness and chewy texture. Made with simple ingredients like butter, brown and granulated sugar, vanilla, and plenty of chocolate chips, these cookies bake up golden brown with soft centers—ideal for a nostalgic treat or sharing with friends and family.
Ingredients
Scale
Cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates the perfect base texture for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined, enhancing flavor and binding the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while mixing, ensuring the dough forms without overmixing.
- Incorporate Chocolate Chips: Fold the mini chocolate chips into the dough evenly, distributing them throughout for consistent chocolate bursts.
- Shape Dough Balls: Roll small portions of dough, about one tablespoon each, into balls and place them on the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes until the edges turn golden brown but the centers remain slightly soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely for the best texture and flavor.
Notes
- For softer cookies, bake closer to 10 minutes; for crispier edges, bake closer to 12 minutes.
- Use room temperature butter to ensure proper creaming with sugars.
- Mini chocolate chips distribute more evenly and melt nicely in small cookies.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
