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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.
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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 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. I also find that certain French butters do not have the greasy taste after the cookies are baked. As we soften the butter in room temperature, take note to not let it soften too much.
- Sugar: We use both the caster sugar and brown sugar in this recipe. If you do not have brown sugar, you can use entirely caster 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 make a simple thick coffee syrup to add flavor.
- Cocoa Powder: Similar to the coffee syrup, the cocoa powder adds more flavor. If you do not have cocoa powder on hand, you can substitute it with the flour.
If you do not have brown sugar, see this Crunchy Chocolate Chip Cookie recipe with just 6 ingredients!
And if you prefer a lighter and more “airy” cookie without coffee syrup, you can see this Crunchy 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 replace the coffee syrup with 1/2 tsp milk.
>> MORE COOKIE RECIPES:
Can I Reduce the Sugar?
The sugar in the recipe helps to make the cookies crunchy and brown. So try not to reduce the sugar, otherwise the texture might be 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, 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’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.
Try them out yourself! 🙂
Sweet and super crunchy chocolate chip cookies that are great to munch on for that cookie craving!
- 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
- 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.
Makes about 55-65 cookies.
You can replace coffee syrup with 1/2 tsp milk if you prefer without coffee. Skip Step 1 in this case.
You can also make bigger cookies by using cookie scoop or tablespoon. Adjust the timing to bake for another 10-15 mins or until cookies are baked browned.
- Category: Cookie, Dessert, Snack
- Method: Creaming
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!