Craving for a famous amos cookie

I’m back, from Kuala Lumpur after a long long struggle studying and feeling totally bummed out. It was a coincidence that Quizas met my worn out face after a 3 hour paper, and anxiously awaiting another 3 hour paper. A 6 hour marathon, it wasn’t pleasant. Of course, Quizas looked fresh and fabulous, ready to jump into her 2 and half hour paper as eagerly as she has jumped and swam in a private pool the night before. Some people have all the luck It was so nice to see you, especially since its so hard to meet up here in Singapore. Why not in a dingy corridor in a university across the causeway!

 

I was under house arrest recently due to exam commitments, but really needed a famous amos cookie. Unfortunately for crunch, you can’t replace shortening. I used Crisco with 0% transfat, but honestly I would rather use butter any time. I adapted the recipe from Dorie Greenspan’s best ever chocolate chip cookie. The texture was great, it was super crunchy. In terms of the taste, it was good but not great. It didn’t have the great caramelly flavour of a famous amos cookie, nor any coconut or ground oats for flavour (which the cookie apparently has, if u had one, u know that there are chewy little bits at the end of a mouthful). Anyway, this recipe is still under development, if anyone has any tips on what goes into the cookie, I’ll be happy to receive some tips!

 

Crunchy chocolate chip cookies

Makes about 40 small cookies

1 cup flour

8 tablespoons shortening

3/4 cup brown sugar

1 egg

1/2 teaspoon bicarbonate of soda

3/4 cup chocolate chips, or more

 

Cream shortening and sugar. Add egg and beat well. Sift flour and bicarbonate of soda. Add chocolate chips and mix well. Place far apart on well greased baking sheet or silicon mat. Bake 15 mins at 180C.

 

 

TodaY’S Paper napkin: from Recaptured.