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Crunchy Chocolate Chip Cookies (2 Versions)

I've been on a cookie baking spree for a few weeks now, from huge soft cookies to crunchy cookies. 


Below are two recipes which are worth trying, I made the first one twice already, and the close-to-Famous-Amos cookie yesterday. I've attempted another recipe a few years ago, with coffee oil, almond and oatmeal, and this version here uses malted milk powder instead. The second attempt seems closer, or maybe I can combine the two and get a better result?

In any case, here's recipe #1, from Rasa Malaysia.

Crunchy Chocolate Chip Cookies

250g butter, softened
110g brown sugar
120g caster sugar
2 eggs
1/4 tsp baking soda
80g cornstarch
320g flour
50g cocoa powder (actually it's less but I accidentally added more and it's better)
250g chocolate chips (this is the minimum)

The recipe said bake at 200 degrees Celsius for 10 minutes, but that won't give crunchy cookies. I baked at 14 to 16 minutes instead, depending on the size. But the chocolate chips won't be melted though. 

Husband likes this recipe. This cookie is best at least a day later, when the butter taste develops. This should be a staple for raya!

This second one was recommended by my friend. I've bookmarked it for some time and made it this weekend since I came across malted milk powder at NTUC last week. I've almost given up searching for the closest Famous Amos chocolate chip cookie recipe, there's so many and everyone says theirs is closest. This is by far the best lah, but the smell isn't the same. Maybe I can add coffee oil to the batter.

I made tweaks to the recipe, as follows.

Crunchy Chocolate Chip Cookies - Famous Amos Style

150g butter, softened
180g light brown sugar
85g caster sugar
1 egg
3/4 tsp salt
1 tsp vanilla essence
15g malted milk powder
270g flour
1 1/2 tsp baking powder
1/2 tsp baking soda
250g chocolate chips

Cream as per usual, but the malted milk powder should be added to the butter-sugar too. I made the mistake of adding it to the flour, and it kinda hardened while waiting for me to use it. Chill the dough for 24 to 72 hours before using. Shape to small drops of 3/4 tsp each, and bake at 160 degrees Celsius for 12 to 14 minutes. 

The outcome is a light crispy and crunchy cookie, texture is similar to Famous Amos! But still not there yet. I like the addition of malted milk powder though! Since I have a whole bottle, am gonna make more of this soon, and also malted milk blondies. Yums.


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