The story of this chocolate chip cookie is as old as I am. As a kid, I was always drawn to the amazing aroma of chocolate chip cookies from Famous Amos and I would pester my Dad to buy me some. But, it was such a rare treat because it was so expensive. But you know what? You can actually make this yourself, at home!
About a year ago, Baizura, a passionate home baker from our neighbour Malaysia said she had cracked the code of the world renowned Famous Amos chocolate chip cookies. Her one single social media post, that included the full recipe and photos was shared over and over again all over the world!

In my part of the world, my little sister found it and started baking them, much to our delight! But then, she got really busy, so I thought maybe it’s time for big sister to take over.

So, here’s my version of the famed cookies with less sugar and with some sourdough starter added in for greater digestibility!


250g brown butter

270g all purpose flour

56g corn starch

1t baking powder

1t baking soda

125g light brown sugar

1t vanilla essence

1 egg (make sure it's at least 50g)

80g coconut oil or extra virgin olive oil

60g liquid sourdough starter (100% hydration)

340g bitter, dark chocolate chips (73.5% cocoa)

To give the cookies their characteristic robust, nutty flavour, start by browning 250 grams of butter, then leave it aside to cool while you prep the other ingredients.

I’ll explain more in detail why brown butter is better in another post so watch this space.

Meanwhile, in a separate bowl combine all the dry ingredients starting with 270 grams of all purpose flour, 56 grams of corn starch, one teaspoon of baking powder, and one teaspoon of baking soda.

After the brown butter has cooled sufficiently, add 125 grams of light brown sugar.

For tips on how to tastefully reduce the amount of sugar in your cookie recipes, watch this!

In the meantime, add one teaspoon of vanilla essence.

Add one egg, I know, they come in different sizes. Best thing to do? Weigh it to make sure it’s at least 50 grams each.

And then, you add 80 grams of coconut oil or extra virgin olive oil (EVOO)

Pour in 60 grams of liquid sourdough at 100 per cent hydration.

Mix well, then add in the dry ingredients.

Last but certainly not in any way the least, 340 grams of bitter, dark chocolate chips.

Cover and leave it in the fridge for at least half an hour or better still, leave it to ferment and develop flavour, overnight.

When you’re ready to bake those cookies, preheat your oven at 200°C and once your oven reaches an internal temperature of 150°C… turn the temperature down, and keep it right there!

To make sure that the cookies are equally-sized and baked evenly,I’m gonna use a cookie dough scoop. Conversely, you could also pinch tiny balls of cookie dough and weigh them on the scale, to be really really precise.

Space them neatly apart across the baking tray lined with baking paper.

Sprinkle each cookie with some sea salt flakes, if you like, and let it cook for 15 to 20 minutes.

And there you have it, you now know how to make the best homemade cookies ever! And I’m so glad I got to share with you my not so famous Famous Amos cookies recipe. Try it and let me know how you go! Till then, have a beautiful day!

Love Lynette Tan

About lovelynettetan

Lynette Tan is Mrs Singapore Universe 2016 and she believes in being beautiful and healthy, naturally. Her mantra? You're most beautiful, when you're You!

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