Description
Classic Famous Amos Cookies that are soft, chewy, and packed with mini semi-sweet chocolate chips. Perfectly balanced sweetness with a buttery texture, ideal for any cookie lover craving a nostalgic treat.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 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 promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined to help bind the ingredients and add flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to prevent overworking the dough.
- Incorporate Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough, ensuring each cookie has plenty of chocolate.
- Form Cookie Balls: Roll small portions of dough, about 1 tablespoon each, into balls and place them on the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, but the centers remain slightly soft for that perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Spacing cookies about 2 inches apart helps prevent them from merging during baking.
- Using mini chocolate chips allows for better distribution in each bite.
- Let cookies cool completely for firmer texture if preferred.
