Famous Amos Cookie Copycat Recipe
A mini chocolate chip cookie that's golden brown and crunchy or soft, your choice.
Servings: 36 servings
Cost: $8
Ingredients
- ¼ cup (48g) vegetable shortening (i.e. Crisco)
- ¼ cup (57g) unsalted butter softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) milk
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 cup (170g) mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Cream butter, shortening, and sugars together in an electric mixer fitted with a paddle attachment.
- Beat in egg, vanilla, and milk. Beat in salt and baking soda. Stir in flour and mix until combined. Stir in chocolate chips.
- Scoop ½-1 tablespoon balls of dough (my cookie scoop was approx ½ tblsp) and place onto cookie sheets. Press the dough lightly with the palm of your hand to flatten just a bit (about half the thickness of the ball).
- Bake for about 13 minutes, until the cookies are slightly browned. Remove from oven. Cool 5 minutes on cookie sheet before removing to rack to cool completely. They will get crunchier as they cool. For softer, lighter cookies, bake about 1-2 minutes less.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
Yield will depend on size of cookies.
Nutrition
Calories: 480kcal | Carbohydrates: 59g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 311mg | Potassium: 235mg | Fiber: 3g | Sugar: 31g | Vitamin A: 228IU | Calcium: 44mg | Iron: 4mg
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