Crunchy chocolate chip cookies with a little cocoa powder and coffee for an even yummier treat!
Super crunchy chocolate chip cookies!
These cookies contain a dash of cocoa powder and thick coffee, which imparts more flavor to the cookies.
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This is a remake of a recipe I have tried out 5 years ago! I tweaked the recipe a little to include in the thick coffee for better flavor.
Although they are not exactly Famous Amos cookies, but I find it quite close! If you don’t like cocoa powder, you can also replace the 2g with flour.
For the coffee, feel free to use coffee emulco if you have that instead, or skip this entirely. You may want to add in some vanilla extract to replace that.
Previously I’ve added diced almond in the cookies, but this time round I forgot to add them in. They are still crunchy and tasty like that!
To make the cookies crunchy, do bake them sufficiently, depending on the cookie size. For these tsp drop sizes, I fill the normal household tsp with cookie dough, and drop them onto the baking tray. I then baked for about 20 mins, till they are browned evenly on top.
If you’d like to cookies to hold their shape better, chill the tray of dough for about 5 – 10 mins before baking.
Try them yourself! 🙂
(Almost) Famous Amos Chocolate Chip Cookies
- 125 g butter, softened
- 75 g granulated sugar
- 45 g brown sugar
- 25 g egg, beaten
- 148 g plain flour
- 2 g cocoa powder
- 1 & 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp instant coffee granules + 1/4 tsp hot water
- 100 g chocolate chips
- Add hot water to coffee granules and set aside to cool. Once cool, add 1/2 tsp of thick coffee to beaten egg. Mix well and rest in fridge for about 2h.
- When egg mixture is ready after 2h, bring egg mixture to room temp. Preheat oven to 160C.
- Place flour, cocoa powder, baking powder and salt in a small bowl. Whisk to combine well.
- Whisk butter, sugar and brown sugar until light and pale.
- Add in egg mixture and whisk well. Sift in the flour mixture and mix using a cutting motion with a spatula. Press the dough against sides of the bowl to form dough. Stir in chocolate chips. (If you like diced almond, add in 40g)
- Drop by tsp onto a baking sheet or parchment paper. Using the back of the spoon, flatten the top slightly. Bake for about 20 minutes or until nicely brown. Let cool on wire racks before storing in airtight container.
Here’s the old picture!