Have you ever known anyone who didn’t like chocolate chip cookies? I am really picky about my CCC’s. I have tried dozens of recipes and I do have my favorites. I love a good chewy, buttery chocolate chip cookie, but sometimes I like them crispy and buttery. Lately, I have been thinking a lot about those little Famous Amos Cookies. You’ve had those right? You can find them in little bags in most vending machines and convenient stores. They also come in bigger bags at the grocery store. They’re little bites of crunchiness. However, they are not at all like the original Famous Amos cookies.
Oh so many years ago, in the late 70’s, my ex hubby and I would go to Sunset Blvd, in Los Angeles, CA. There was a Famous Amos Cookie Store…..white building, blue roof. It was always packed, with a line out the door. We would buy little wax bag fulls of mini ccc’s. It smelled so good outside and in the shop. My, my, my. We always got an extra bag to take home. But funny, that extra bag never made it home. Those cookies were the best little morsels ever……golden brown little buttery bites that just melted in your mouth. I’m not sure just when the recipe changed. But I heard that once they became so popular, they needed to change the recipe to give it a longer shelf life. They taste nothing at all like the originals. Wally Amos was the wonderful man who created the original cookies. He would make the cookies for his celebrity friends and it was Marvin Gaye and Helen Reddy who loaned him the money to start his business. If you get a chance to read about him, please do. He has a great life story.
Anyway, I have tried over a dozen variations of CCC’s….all claiming to be THE original FA cookie. But nah, not so much. I did stumble across a recipe that does comes pretty close. So I made some adjustments and I am happy with it……for now. It’s a pretty good crispy little cookie. It’s fun to make the bite sized miniatures. Oh, and when you read the recipe and it states “1 teaspoon” of dough, I do mean 1 teaspoon……a measuring teaspoon….of dough. It will seem like such a tiny amount of dough, but trust me…they spread to about an inch and a half when baked. Perfect bite sized cookies. So, bake some up, pour yourself a cold glass of milk and crunch away.
Crispy mini Chocolate Chip Cookies
4 tablespoons unsalted butter, room temp
4 tablespoons shortening (I use butter flavored but regular is okay)
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1/2 teaspoon vanilla
Just a bit less than 1/8 teaspoon salt
1/2 Tablespoon apple cider vinegar or white vinegar
1 1/2 Tablespoons lightly beaten egg (crack an egg into a little bowl, mix well with a fork and measure out 1 ½ Tblsp)
Scant 1/2 teaspoon baking soda (just under ½ tsp…see note below) **
1 cup all-purpose flour
1 1/2 cups mini semi-sweet chocolate chips
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
With an electric mixer, beat the butter, shortening and both sugars until light and fluffy. Beat in vanilla, salt and vinegar. Then beat in egg. When egg is well mixed, add baking soda and mix well. With a spoon, hand stir in the flour, being careful not to over mix. Stir in the chocolate chips.
Drop by level teaspoonfuls (use a measuring teaspoon) onto the cookie sheets, 2 inches apart. It wont look like much dough, but don’t worry, they will spread. Bake for 15-18 minutes, depending on your oven. I baked mine for 17 minutes. They should be golden brown. Let cool on cookie sheet for a couple of minutes then transfer to a rack to cool completely. If you touch them, they won’t seem crispy yet, but they will turn crispy as they cool.
This will make about 100 little cookies. Store them in an air tight container, otherwise they will not be real crispy the next day.
** I found that ½ tsp baking soda gave a bit of a salty bitterness, but ¼ tsp wasn’t quite enough. So just under ½ tsp is good.
As soon as the cookies are completely cool, I put them in a tightly covered container. The first batch I made, I let the cookies set out while I ran errands. After 4 hours, the cookies were no longer crispy.
If your cookies should get soft, heat oven to 300, put the cookies on a baking sheet, turn oven off and leave cookies in the oven or about 6 minutes. Remove from oven and allow to cool off completely. They will be crispy again, once cooled.