Thick, gooey and fudgey cookies in slightly spiced flavors, great for the holidays! Inspired by…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
These almost Famous Amos cookies are crunchy chocolate chip cookies,
added with a dash of cocoa powder and coffee for an even yummier treat!
These are super crunchy chocolate chip cookies!
Don’t you love slightly sweet, crunchy cookies sometimes? In this recipe, you’ll find a dash of cocoa powder and thick coffee syrup, which imparts more flavor to the cookies.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
What Are These Almost Famous Amos Cookies?
Don’t we all love the sweet buttery aroma near Famous Amos stores whenever we pass by them?
Famous Amos are super well-known for their light and crunchy sweet cookies! In this recipe, we try to “copycat” and recreate a crunchy texture that’s close to Famous Amos ones!
What Ingredients Do We Need for These Cookies?
- Unsalted Butter: I like to use French butter for a subtle buttery aroma, as I find that French butters do not have the greasy taste after the cookies are baked. Usually I will use either Elle & Vire or Paysan Breton.
- Sugar: We will be using both caster sugar and brown sugar.
- Egg: We are using about 1/2 portion of a medium sized egg here. Whisk the egg and measure out accordingly.
- Coffee Syrup: In this recipe, we can use either ground coffee or instant coffee to make a simple thick coffee syrup to add flavor. You can also use coffee emulco to replace.
- Plain Flour
- Baking Powder & Salt
- Cocoa Powder: Similar to the coffee syrup, the cocoa powder adds more color and flavor.
- Vanilla Extract
- Chocolate Chips: I like to use Hershey’s!
If you do not have brown sugar, see this Crunchy Chocolate Chip Cookie recipe with just 6 ingredients!
Or, if you prefer a lighter and more “airy” cookie without coffee syrup, you can see this Chocolate Chunk Cookie recipe.
Why Do We Add In Thick Coffee Syrup?
This is a remake of a recipe I have tried out 5 years ago! I tweaked the recipe slightly to include a little thick coffee syrup to enhance the flavor of the cookies! Although they are not exactly Famous Amos cookies, I find the texture quite close.
For the coffee, feel free to use coffee emulco if you have that instead. Or if you prefer a non-caffeinated treat, you can omit the coffee syrup.
>> MORE COOKIE RECIPES:
- Natural Peanut Butter Chocolate Chip Cookies
- Moonlight Cookies
- Pandan Coconut Cookies
- Copycat Jenny Bakery Butter Cookies
- Iced Gem Biscuits
Can I Reduce the Sugar?
The sugar in the recipe helps to make the cookies crunchy and brown well. Try not to reduce the sugar, otherwise the texture might turn out different.
Also, try not to substitute or change the type of sugar to be used. The caster sugar helps to make the cookies crunchy and crispy, while the brown sugar gives a deeper flavor and color for the cookies. If you use brown sugar to substitute the caster sugar portion, you might find the cookies soft after being baked.
If you may not have brown sugar on hand, feel free to just use caster sugar for the brown sugar portion. Just note that the flavor of the baked cookies may not be as deep, and may be a little on the sweeter side, but they’ll still be crunchy.
Previously I’ve added diced almond in the cookies, which I forgot to add them this time round. But happy to find that the cookies are still crunchy and tasty!
If you prefer some nutty crunch, feel free to add in a handful of diced almonds!
To make these cookies crunchy, make sure that you bake them sufficiently, depending on the cookie size. For these tsp drop sizes, I fill the normal household tsp heaped with cookie dough, and drop them onto the baking tray. If you’d like to be accurate, they are about the size of 2 tsp. I then baked for about 20 mins, till they are browned evenly on top.
If you prefer smaller cookies, feel free to drop using 1 tsp size. You would need to reduce the bake time slightly.
If you’d like to cookies to hold their shape better, chill the tray of dough for about 5 – 10 mins before baking. You might need to add a couple more mins to the baking time if you chill the dough before baking.
I received comments from some readers about their cookie turning soft after being cooled.
Do ensure that you drop about 1 tsp of the cookie dough, and check that the oven temperature inside is between 160-165C (you can do that easily by placing oven thermometer inside). The cookies should be evenly browned by the end of baking time. Otherwise you can always bake for 2-5 mins further to play safe – keep an eye on the cookies to make sure they don’t burn.
Once out of oven, do leave the cookies on tray on cooling rack for a few mins before transferring each individual cookie onto the cooling rack to cool completely.
Here’s the old picture!