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Sunday 26 July 2015

Famous Amos Chocolate Chips Cookies

I got the original recipe from the Baking's Corner on Facebook.  Super yummy!!  Not 100% alike, but the aroma and crunchiness is almost there, another sure keeper!

*yields 3 trays of cookies
100g white sugar
100g brown sugar
110g butter
100ml canola oil
1tsp coffee oil - Essential!  This is what gave the extinctive FA taste! (can be purchased from Phoon Huat, or replaced with coffee emulco)
1/2 egg 
1/2tbsp milk
250g plain flour - sieve
1/2tsp salt
1/2tsp cream of tartar
1/2tsp bicarbonate of soda
1/2tsp vanilla extract
150g chocolate chips

1.  Cream butter and sugar till well combined, add in egg, vanilla extract, milk, canola and coffee oil.  
2.  Combine all dry ingredients together, and add in gradually into the mixture until well combine.
3.  Preheat oven to 170C.
4.  On a baking tray lined with baking paper, drop teaspoonful of the mixture on  it, leaving a slight gap in between each cookies (they will spread slightly during baking).
5.  Bake the cookies for 12-15mins, or until they turn light brown.

Original recipe from Baking's Corner.

All ready to send to the oven!

All baked!!

1 1/2 full jars of cookies!!


This this the coffee oil that I used.  It can be purchased from Phoon Huat.  Alternatively, you can used coffee emulco.

Another batch baked :)

A colleague ordered a pack from me, and I have 2 jars for my crazy kids :)


  1. You will be able to get it from your local baking supplies store. I got it from Phoon Huat.

  2. Thanks. I made this morning. But the biscuits batter quite sticky

    1. Yes, indeed the batter would turn out thick and sticky but it yearns a good muffin! How did your turned out?

  3. Hello :) can i ask how long can we keep the cookies?

    1. Can be up to a week. Keep them in air tight containers :)

  4. Can we substitute coffee oil with other ingredient?


    1. Can replace with coffee emluco. You should be able to get it in the super market.

  5. Hi baking mom! I made it during evening. The batter turned out to be so dry. It was not as sticky at all.. :(
    After sending them to oven, the final product was so hard. I guess mine totally failed. :'(

    1. I'm sorry to hear that... Did you measure the amount of flour correctly? Dry mixture usually means too much flour. If you ever face such situation again, you can slowly drizzle little bit milk or oil to moisture up the batter.

  6. Hi Baking Mom, mine turn out to be way too moist. I added more plain flour to the batter to try and salvage it.

  7. Hi Baking Mom, my batter turned out to be way too moist where I saw the oil seeping out. I added more flour to salvage the batter. Hopefully it turns out ok..still baking in process..:)


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