Famous Amos Chocolate Chip Cookies
From sara 14 years ago
- 30 minutes to make
- Serves 100 cookies
Wally Amos, an Air Force veteran who worked as a talent agent with the William Morris Agency, would send home-baked chocolate chip cookies to celebrities to entice them to meet with him and maybe sign a deal to be represented by the William Morris company. Read more Amos grew up in the State capitol of Florida, born in Smokey Harlem of Tallahassee, FL and graduated from Lincoln High School in the 1940s. On March 10, 1975, Amos took the advice of some friends and opened a cookie store in Los Angeles, California, naming it "Famous Amos". In the first year he sold $300,000 worth of cookies, followed by more than $1,000,000 in sales in the store's second year of operation. The store proved so popular that the "Famous Amos" brand eventually branched out to sell cookies in supermarkets, a move that would later be emulated by other specialty stores like as Baskin Robbins, T.G.I. Fridays, and Starbucks. See less
Ingredients
- 1/2 cup shortening shopping list
- 1/2 stick butter, softened shopping list
- 1/2 cup dark brown sugar shopping list
- 1/2 cup granulated sugar shopping list
- 1 egg shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 cup milk shopping list
- 2 cups all-purpose flour shopping list
- 3/4 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 1 1/4 cups mini semisweet chocolate chips shopping list
How to make it
- Preheat the oven to 325° F.
- Cream together shortening, butter, sugars, egg and vanilla in a medium bowl with an electric mixer on medium speed until smooth. Mix in the milk.
- In a separate medium bowl, combine the flour; baking soda, and salt. Mix the dry ingredients into the wet ingredients, and then add the chocolate chips.
- Measure 1 teaspoon of dough and roll it into a ball with your hands. Press the ball onto a parchment paper-lined baking sheet until it is half the thickness it was as a ball. Repeat until the baking sheet is full, then bake the cookies for 16 to 18 minutes, or until the cookies are light brown and crispy. Continue making batches of cookies with the remaining dough.
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