Chocolate Chip Cookies - Famous Amos

Ingredients

175g light brown sugar

80g granulated white sugar

150g unsalted butter, room temp

¾ tsp salt

1 tsp vanilla extract

10g malted milk powder

1 large egg , room temperature

270g all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

180g dark chocolate chips

Directions

Cookie Dough

In the bowl of a stand mixer, add butter, salt, light brown sugar, white sugar, vanilla and malted milk powder together.

Beat with the paddle attachment on medium for 4 mins.

Add egg and beat for another 4-5mins on medium until light and fluffy.

Meanwhile, mix the flour, baking soda and baking powder together in a separate bowl.

Add the flour to the bowl of the stand mixer in 2 parts mixing on low until just combined. Do not over mix as you do not want tough cookies, it’s okay if there is still flour visible.

Add the chocolate chips and pulse/mix on low until dispersed through the dough. Transfer the dough to a bowl and cling wrap (or transfer the dough to an air tight container) and store in the fridge for at least 24 hours but ideally 72 hours.

Baking it

Preheat oven to 180C.

Line a baking tray with baking/parchment paper.

Remove your dough from the fridge and using a 1 tsp measure, measure out around 3/4 tsp worth of dough and place onto the baking sheet.

You want to retain the air as much as possible and want to roughly shape them to be tall mounts rather than flat pieces of dough. (please refer to the video) You don’t need to be exact but just a rough gauge, so long as all the pieces are evenly sized

Bake at 180C for 11-13 mins until fully baked through and golden.