I’m a sucker for cookies, who isn’t? I love the mini crispy types that can be bought in Malaysia from Famous Amos.
I tried for years to replicate the recipe and the closest I got was well, still far but had the same crunch, just didn’t last as long as Mr. Amos’s. My daughter was bugging me for the umpteenth time for cookies and since I ate the last cookie (which I promised to keep for her but didn’t) that I bought through a fair from a friend. The bee buzzing style annoyance got me to think about how to change the texture of my beloved crispy cookie to this gooey thing. I googled and found suggestions, reducing flour, omitting the pecan nuts, adding syrup and more chocolate chips that you can imagine, so lo and behold. Dr. Perkele Chocolate Chip Cookies was discovered (the name well, DAMN YOU AUTOCORRECT! was involved, see conversation below). Perkele is powerful Finnish word for ‘Devil’ and often used as a swear word when expressing surprise or otherwise xD.
1 cup = 250 ml
Alternatively you can purchase similar and even more choices of yummier cookies from: Cookie Madness (pick up only from Espoo, Finland)
125 grams melted butter (like semi watery)
1/4 cup fariini sugar/brown sugar/dark muscovado
3/4 cup white sugar
1 tsp vanilla extract
1 1/2 – 2 Tablespoon syrup (maple or corn syrup)
1 3/4 cups of flour
1/4 tsp baking soda
1/4 tsp salt (you can leave this out if you use salted butter)
200 grams choc chip (2 packs of Dr. Perkele, err I mean Dr. Oetker Dark Choc Chips)
- Beat butter and sugar until dissolve.
- Add syrup, vanilla, egg and beat in until incorporated.
- Mix flour, baking soda and salt before adding to the batter.
- Stir into batter and then add the chocolate chips.
- Roll into balls (slightly bigger than golf balls, I bake 4 x 3, max 12 pieces per tray so they have room) and bake for 10 mins 175 degrees °C
- When they are baked press them gently with a mug bottom. Leave them to cool all the way before storing. Alternatively you could press it down before and decorate them with chocolate chips before baking (see image below). I think I liked it better pressed after they are out of the oven.
Note: I find the cookie a bit too sweet as the syrup was added on top of the already abundant amount of sugar, you can reduce the white sugar by two tablespoons and it’s still rather sweet, so far the kids and my guests didn’t think it was way too sweet. I’ll try to add the crispy version recipe as well when I find time to bake and document it.