Thick, gooey and fudgey cookies in slightly spiced flavors, great for the holidays! Inspired by…
(Almost) Famous Amos Chocolate Chip Cookies
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.
Crunch!
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.
(Almost) Famous Amos Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 55 Cookies 1x
Description
Sweet and super crunchy chocolate chip cookies that are great to munch on for that cookie craving!
Ingredients
Scale
- 125 g unsalted butter, softened
- 75 g caster sugar
- 45 g brown sugar
- 27 g beaten egg
- 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 (optional)
- 1/8 tsp vanilla extract
- 100 g chocolate chips
Instructions
- Add hot water to coffee granules and set aside to cool. Once cool, add 1/2 tsp (only) 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 in preheated oven at 160C for about 20-25 minutes or until nicely brown. You might need to rotate the baking tray halfway through the baking time.
- When cookies are baked, let tray cool slightly on wire rack for a few mins, before transferring cookies onto the rack to cool completely. Store in airtight container.
Notes
Makes about 55-65 cookies.
If you do not have coffee syrup, omit it. Skip Step 1 in this case.
You can also make bigger / smaller cookies by using cookie scoop or tablespoon. Adjust the timing to bake for extra 10-15 mins / lesser 5 mins, or until cookies are baked browned.
- Category: Cookie, Dessert, Snack
- Method: Creaming
Keywords: Cookies
UPDATED >>
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!
Hi! For the butter, do I use salted or unsalted butter?
Hi tingting! Thanks for dropping by. You can use unsalted butter 🙂
Hi Cherie,
Thank you for your reply!
I have tried baking the cookies using the recipe that you posted but I used salted butter instead because the salted butter comes in 250g while the unsalted butter comes in 227g. Haha!
Nevertheless, the cookies tasted yummy! ^^
But now the cookies don’t seem to be as crunchy as it just came out from the oven. The cookies have turned a lil soft, kind of “lao hong”. Haha!
Is this common?
So sorry to ask you questions again! I’m a baking noob! ><
I have the same problem 🙁 The cookies were crunchy out of the oven but when keeping I realised they got softer. Not sure why..
Hi there Ashley! Is the size of your cookie dough 1 tsp? If the size of the dough is larger, then you need to bake longer, till the cookies are nicely browned 🙂 Also do ensure the temperature inside your oven is 160C – 165C. If the temp falls below 160C, you will need to increase the temp slightly 🙂 Hope that helps! Keep me updated!
I forgot to add – do let the cookies cool completely before storing in container ya 🙂
Hehe glad you've enjoy the baking, tingting!
Hmm.. Did you store the cookies in airtight container? It should be crunchy for a few days.
U try to pop them back into the oven for a couple of mins, and see if they regain the crunchiness?
It's ok! Questions are good hehe. I also started from ground zero and had batches over batches of burnt cookies :p so you are better than me! Hehe 🙂
Let me know how the cookies go!
hi there! this recipe can yield how many cookies? =)
Hello there fuezahable! I'm sorry for the late reply! I didn't really count the number of cookies. I think it made quite a good tin of cookies though! You can half the recipe if you would just want to try making for tasting if it's nice 🙂
Hi there! Im sorry for the late reply..Im wondering if I can tweak ur recipe abit by adding pretzels? So it would be Choc Chip Pretzels cookies.. =)
Hi! I think that should be fine, for add-ins, it won't really affect the recipe. I guess you just need to break the pretzels into smaller pcs 🙂 Let me know if it's yummier!! Hehe..
hi cherie.. I want to know, what grade eggs that you use..?
Hello Farina! I am sorry that I have missed out your reply. For the eggs I usually use 55g if I cannot find the 60g eggs, and I find not too much of difference for cookies 🙂
Mine came out crunchy outside but inside quite soft, just like cake in the inside. Followed exactly the measurements, dont know where went wrong.
Hi Eeling! You may need to bake for a while more 🙂 Maybe you can try to bake for 3-5 mins further, depending on the size of the cookie you’ve scooped.
Can I don’t add almond? If can should the amount of other ingredients be decrease?
Hi Huey Peng! Yes you can skip the almond. You don’t need to decrease or increase any of the other ingredients.
Is it really necessary to refrigerate the coffee and egg mixture for 2bours?
Hi there! It will help to have a stronger coffee taste, if you do not have the time to do so, it’s perfectly fine too!
Hi. Can i just replace the whole 120g sugar with any kind i. e. brown or white, granule or fine?
Hi there! If you prefer to use just 1 type of sugar, I’ll suggest just use the white sugar 🙂 For white sugar, you can use caster sugar for best results.
Hi,
What grade is 25g egg? It seems very small?
Thanks!
Hi there! Apologies for the late reply. Usual eggs are about 50g. You can beat the egg and measure out 25g. Or you can also measure the ingredients x2 to make a larger batch. You can freeze the cookie dough if you are not baking.
Hi Cherie, it was cooled when I shifted the cookies from my wire rack into the cookie jar. Felt soft at touch. Was wondering if it’s the humidity hence I also added in a piece of kitchen towel into the cookie jar. Just tasted a few pieces now. Still taste crunchy! Thank you for the great recipe!
Is it okay if i add a bit of corn flour? To make it crunchierrrr hahahah 🤔😂
Hi cherie! I was wondering if i can add a bit of corn flour into the recipe just to make it crunchier hahaha
Hello! 🙂 I have not tried using cornflour though. You can try substituting some of the flour with cornflour to see how it goes 🙂
Hi, can I try this with raw caster sugar instead of white caster sugar?
Hi Gigi! I have not tried baking these cookies with raw sugar. If the sugar granules are coarser than white caster sugar, then it may not dissolve well in the dough. You might taste some gritty texture in the baked cookies, and it may also affect the crispiness / airiness of the cookies : )