Friends are chocolate chips in the cookie of life ~ unknown
August 4 is National Chocolate Chip Cookie Day! If I had my way, there would be a Chocolate Chip Cookie Day once a month. Won’t do my health any good but hey, one can daydream. Ironically, I woke up this morning planning to bake up some Healthy Banana Oatmeal Cookies. Our bananas were ripening too quickly on the countertop. That 2-ingredient oatmeal cookies did materialize (stay tuned for our Healthy Banana Oatmeal Cookies recipe coming soon), but we really want to share our ‘Famous Amos’ copy-cat version of Chocolate Chip Cookies. The original post was published in December of 2016 and we wouldn’t change a thing. Here it is today. I hope you will all enjoy it as much as we do!
~ HAPPY NATIONAL CHOCOLATE CHIP DAY ~
Tips:
- The cookies will harden a little after sitting out for a while. Don’t worry if they come out of the oven slightly soft.
- The baking time listed in the recipe is an estimate. Much depends on your oven and how soft or crispy you like the cookies to be. I baked mine for 9 minutes and they were crispy after sitting out but did not break apart with every bite.
- To halve the recipe, use 1 small egg.
- Line the baking sheet with parchment paper, also called baking paper. Do not use waxed paper as it make smoke in the oven.
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- 170g white sugar
- 230g packed light brown sugar
- 2 sticks /1 cup butter
- 1 cup of vegetable oil
- 1 large egg
- 1 Tbsp fresh milk
- 1 tsp vanilla essence
- 1 tsp almond essence
- 500g all-purpose flour, sifted
- 1 tsp salt
- 1 tsp cream of tartar
- 1 tsp baking soda
- 340g/1 bag semisweet chocolate chips (I used Ghiradelli dark, semi-sweet chips)
- Allow butter to soften. Cream butter and the both sugars using a stiff spatula. It helps if there are no lumps in the sugar first. This should only take about 1-2 minutes.
- Add the oil, egg, milk and vanilla essence in and continue whisking till all the ingredients are incorporated. Start by whisking in sections within the bowl and slowly moving around instead of the whole bowl at once. The mixture should appear quite liquid. This should take 3-4 minutes.
- Gently mix in the dry ingredients - sifted flour, salt, cream of tartar and baking soda. Fold into liquid batter. The batter should start to become creamy.
- Fold in the chocolate chips.
- Refrigerate batter for 30 minutes.
- Place a teaspoon of batter onto baking sheets lined with parchment paper.
- Bake at 350F (175C) for between 8-12 minutes. Cookies are light yellow/golden in color when done and slightly soft. It will harden and become crispy on the outside (slightly chewy on the inside) when allowed to cool a bit. For darker and all-round-crispier cookies, bake for an extra minute.
I froze a third of the dough to use in a jiffy next time.
The cookies will harden a little after sitting out for a while. Don't worry if they come out of the oven slightly soft.
To halve the recipe, use 1 small egg.
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