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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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 for a 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 if you prefer a non-caffeinated treat, skip the coffee syrup entirely. You can add in some vanilla extract to replace the coffee.
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 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 these little cookies yourself! 🙂
(Almost) Famous Amos Chocolate Chip Cookies
- 125 g butter, softened
- 75 g caster sugar
- 45 g brown sugar
- 25 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
- 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 in preheated oven at 160C for about 20-22 minutes or until nicely brown. Let tray cool slightly on wire rack for a few mins, before transferring the cookies onto the rack to cool completely. Store in airtight container.
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!