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 Recipe
(Almost) Famous Amos Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
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! ><
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.