I'm back! Did anyone miss me? This month has been kinda crazy. My work schedule's been ultra packed, and with my Japanese lessons and all the birthday celebrations, including mine, it barely left me any time to indulge in some baking.
Well, I finally managed to squeeze in some time to bake some simple goodies yesterday! Saw this recipe for Famous Amos cookies on a blog and decided to try it. But the results left me a little disappointed...it's hardly like the Famous Amos cookies which I'd always enjoy. On its own, it's not a bad cookie, crunchy exterior, chockfull of chocolate chips and pecans and a balanced level of sweetness, just that it really can't be called a Famous Amos cookie. Personally, I love the crunchiness of the pecans, the deep chocolate flavour from the chopped up Valrhona chocolate and the crispy exterior of this cookie. If I were to make this another time, I would add a little more sugar to the recipe to sweeten it up a little more. Nevertheless, my family still enjoyed it, perhaps because these weren't as sweet as the usual cookies I make...haha.
Chocolate Chip and Pecan Cookies
Ingredients:
200g plain flour
1/3 tsp baking soda
1/4 tsp salt
125g unsalted butter
60g brown sugar
50g castor sugar
1 egg (lightly beaten)
50g chopped pecans
50g chocolate chips
1/2 tsp vanilla extract
Preparation:
1. Preheat the oven to 180 degrees Celsius. Sift the plain flour together with the baking soda and salt. Set aside.
2. Cream the butter with the sugars until light and fluffy. Add the egg a little at a time and beat till well-blended. Add the vanilla extract and mix till incorporated.
3. Add in the sifted flour mixture in two additions and mix till dough-form. Fold in the chopped pecans and chocolate chips.
4. Set rounded teaspoons of dough spaced 1 inch apart on a baking sheet. Bake for 15-18 minutes or until the cookies turn golden brown. Leave on baking sheet to cool before removing them.
Yields 48 cookies
