Name: Famous Amos Style Mini Chocolate Chip Cookies Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2/3 cup unsalted butter; 3/4 cup light brown sugar; 6 tbsp granulated sugar; 1 egg; 1 tsp vanilla extract; 1 1/2 tbsp malted milk powder; 2 1/4 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 1 cup mini chocolate chips

Instructions

Step 1: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar on high speed until pale and fluffy. Scrape the sides of the bowl with a spatula as needed.

Step 2: Add the egg, vanilla extract, and malted milk powder. Beat until everything is well combined.

Step 3: Sift in the flour, baking powder, baking soda, and salt. Beat on the lowest speed until just combined. Fold in the mini chocolate chips gently with a spatula.

Step 4: Chill the cookie dough for 30 minutes to firm up.

Step 5: Scoop 3/4 teaspoon of dough and roll into a ball. Shape the dough taller rather than wide, almost like a cylinder, to help the cookies bake thicker. Place the dough balls in an airtight container.

Step 6: Optionally, gently press some extra mini chocolate chips on top of each dough ball for decoration.

Step 7: Refrigerate the dough balls for at least 2 hours and up to 3 days. The longer the dough chills, the better the flavor and texture.

Step 8: When ready to bake, preheat the oven to 320℉ (160℃). Line baking sheets with parchment paper or nonstick baking mats.

Step 9: Arrange the dough balls on the prepared baking sheets at least 1 1/2 inches apart to allow room for spreading.

Step 10: Bake for 12-15 minutes until the cookies are golden brown. Let them cool on the pan for 5 minutes to set.

Step 11: Transfer the cookies to a cooling rack and let them cool completely. They will crisp up as they cool.

Tips & Variations

For a chewier cookie, try substituting half the all-purpose flour with bread flour.

Using malted milk powder adds a subtle, nostalgic flavor—if unavailable, substitute with an equal amount of dry milk powder but expect slightly different results.

Pressing extra mini chocolate chips on top before chilling gives an attractive finish and extra chocolate in every bite.

Chilling the dough overnight enhances the flavor and improves texture, so plan ahead if possible.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. To reheat, warm in a low oven (300℉/150℃) for 5–7 minutes or until warmed through. You can also freeze unbaked dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.

FAQs

Can I use regular-sized chocolate chips instead of mini ones?

Yes, you can use regular chocolate chips, but mini chips distribute more evenly throughout the small cookies and melt more smoothly. Regular chips may cause larger pockets of chocolate and affect the texture slightly.

Why should the dough be shaped taller rather than flat?

Shaping the dough taller, almost like a small cylinder, helps the cookies maintain thickness while baking. This results in a thicker, chewier cookie similar to the original Famous Amos style.