A Famous Amos cookie recipe with a key ingredient that brings it so close to the original, it's hard to tell the difference between them!

Ingredients (this will make about 60 cookies):
75g light brown sugar
25g granulated white sugar
75g unsalted butter, room temp
135g all purpose flour
100g dark chocolate chips
100g chopped macadamias
5g malted milk powder
1/4 tsp salt
1/2 tsp vanilla extract
1/2 large egg , room temperature
3/4 tsp baking powder
1/4 tsp baking soda

Method:
1. Add the dry ingredients together (flour, baking powder, baking soda, malted milk powder and salt) and mix.
2. Add the wet ingredients together (egg, butter, vanilla extract, brown sugar, white sugar) in a separate mixing bowl and beat well.
3. Add the dry ingredients into the wet ingredients, a half at a time. Mix together by folding. Don't mix too vigorously as this will produce tougher cookies.
4. Add the chocolate chips and chopped macadamias into the dough and mix together.
5. Transfer the dough into a clean plastic bag or air-tight container and refrigerate for 24-72 hours. We've had the best results after 72 hours.
6. When you're ready to bake, preheat oven to 160C, fan forced and line a baking tray with baking/parchment paper.
7. Remove the dough from the fridge and measure out balls of dough with a teaspoon. Roll these roughly between your fingers and place onto the baking sheet. Roughly shape them to be tall rather than flat pieces of dough (refer to the video). You don’t need to be exact.
8. Bake at 160C for 11-13 mins until fully baked through and golden brown. If your oven has variations in temperature, rotate the baking tray half way through to evenly bake the cookies.
9. When done, let the cookies cool on the tray for 10 mins before transferring to a wire rack to cool completely.

Link to Buttermilk Pantry blog post: [ Ссылка ]

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