This post may contain affiliate links. Please read our disclosure policy.
Crispy crunchy mini chocolate chip cookies with an amazing toffee aroma you will absolutely love. Every mini bite of these chocolate chip cookies will leave you begging for more! No kidding!
Are these copy-cate Famous Amos chocolate chip cookies ?
I have tried A LOT of different recipes for copycat Famous Amos chocolate chip cookies this past one year. They were all good in their own ways, but I felt like something were missing, until this last batch that I’ve tried I feel like the texture and the aroma are the closest to the original Famous Amos chocolate chip cookies. Are they exact copy cat? Nope. In fact, I may like them even more than the original Famous Amos? LOL. My daughter absolutely loves this Famous Amos chocolate chip cookies.
What are Famous Amos chocolate chip cookies?
Wally Amos invented the Famous Amos chocolate chip cookies. He enjoyed baking them using a modified version of his Aunt Della’s recipe. The cookies are characterized by their small size, crunchy texture, and amazing molasses and toffee aroma. Because they are small, it’s hard to stop eating just a few of them. You want to eat the entire batch! LOL!
Ingredients
If you look at the ingredient list on Famous Amos chocolate chip cookies, these are what they use:
Enriched Wheat Flour, semi-sweet chocolate Chips, Sugar, Vegetable Oil, Contains 2% or Less of Molasses, Salt, Eggs, Baking Soda, Natural and Artificial Flavors, Whey.
Here are the ingredients I used. They aren’t exactly the same as Famous Amos’s. They did not use butter and brown sugar, but they did have molasses, other artificial flavors, and whey in their ingredients.
1. Butter
I used unsalted butter. The butter needs to be soft at room temperature
2. Light brown sugar
Brown sugar gives a nice molasses aroma without having to add molasses
3. Salt
A pinch of salt definitely bring out the overall aroma in the cookies
4. Vanilla extract
5. Egg
6. All-purpose flour
The all-purpose flour I use has a gluten content of 10-11%
7. Cornstarch
Cornstarch helps to give cookies nice crumbs without falling apart
8. Baking powder
This is one of the leavening agents in this recipe
9. Baking soda
Baking soda is also added to leaven the cookies and gives the cookies that airy and crunchy texture that baking powder alone won’t be able to achieve. The baking soda also works together with the acidic brown sugar that we use in the recipe
10. Oil
A little bit of oil in a cookie recipe also gives the cookies that crunchy texture. You don’t want a lot of oil but using it together with butter gives a great result
11. Semi-sweet chocolate chips
I would personally go for 1/2 dark and 1/2 semi-sweet chocolate chips, simply because I’m a dark chocolate person. But since Famous Amos uses semi-sweet chocolate chips, I would stick with semi-sweet chocolate chips
12. Instant coffee powder
I don’t know if I can say this, but instant coffee is the “secret” ingredient in this recipe that gives this Famous Amos cookies that distinct “toffee-ish / caramel-ish” aroma that I really love. I strongly suggest not to omit this for real!
Famous Amos Chocolate Chip Cookies
Ingredients
Please measure ingredients by weight and not volume
- 125 gr butter unsalted, softened
- 125 gr light brown sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 25 gr egg
- 25 gr oil
Dry ingredients:
- 155 gr all-purpose flour
- 30 gr cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- 175 gr semi-sweet chocolate chips
This adds amazing aroma to the cookies (please do not omit):
- 1 tsp instant coffee see notes
- ½ tsp water
Instructions
- Please make sure that the egg and butter are at room temperature. The butter should be soft but NOT melty
- Crack one whole egg in a bowl and whisk to loosen up the egg. Measure out 25 grams of egg to be used in the recipe. It is important to measure by weight
- Mix instant coffee with water and set aside
Prepare cookie dough:
- You don't need a mixer to prepare the cookie dough. Mash the softened butter with the brown sugar using a rubber spatula. Then add the room-temperature egg and mix again until combined. Add the instant coffee mixture and vanilla extract and mix again
- Sift the dry ingredients into the butter mixture. Add oil. Use a spatula to start mixing. The mixture will still be dry at first. Just keep mixing and when you get a rough dough, meaning you still see some flour here and there, fold in the chocolate chips and continue to mix into a dough. It will be sticky
Chill the cookie dough (do not skip this step)
- Cover and refrigerate the cookie dough for at least 1 hour. If you can do it overnight, that's even better because the flavor gets even better (I know waiting can be a pain, but this is worth waiting). They can be kept in the fridge for 3-4 days
When ready to bake: (updates on baking temperature and time, read my post above for details)
- Preheat the oven to 350 F (180 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
- I no longer recommend baking two trays at one go. It's so hard to get both trays of cookies to turn out right. Everyone's oven is different. Please bake one tray at a time
- Line the baking pan with parchment paper
- Scoop about 8 grams of the cookie dough and roll into a round ball and put them about 1 inch apart as they will spread some during baking
- If the cookies have gotten too soft after all the handling, you can put the whole tray in the freezer again for 15 minutes before baking. This helps to prevent the cookies from spreading too much
- UPDATE: I suggest baking 2-3 cookies first and see how they behave (whether they spread too much or not). Some of you have shared with me that your cookies spread more and some didn't spread at all and prefer that they spread a bit more. If they spread too much, you may want to chill the cookie longer and if the cookies don't spread at all, you may not need to chill the dough before baking. It could be that the dough is too cold and or ingredients aren't measured correctly (too much flour, etc).
- Bake for 18 minutes if you use a light color pan and about 15-16 minutes if you use a dark color pan. The timing is just for your reference. It also depends on how big you size the cookies. You know your oven better and so please adjust accordingly. If you want the cookies to be crunchy, add a minute or two (or could be 5 minutes longer, depending on your oven)
Cooling:
- The cookies appear very soft when they are out from the oven. Let the cookies cool down on the rack for 5 minutes and then remove and cool down completely at a cooling rack. They will crisp up further
- If your cookies do not stay crispy after the next day, they can be easily re-crisp in the oven at 350 F (180 C) for 3-5 minutes and then let them cool down and they will be crispy again
Age the cookies for a day:
- Usually cookies (or pretty much any baked goods) won't taste as good on the same day you bake them. If you can wait until the next day, you will be rewarded with a much better flavor and texture.
Storage:
- Store the cookies in an air-tight cookie jar. They can be kept this way at room temperature for weeks (They didn't last more than 3 days at our house!)
RECOMMEDED TOOLS
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
How to make copycat Famous Amos chocolate chip cookies at home
1. You don’t need a mixer to prepare the cookie dough. Mash the softened butter with a rubber spatula
2. Then add the room-temperature egg and mix again until combined. Add the instant coffee mixture and vanilla extract and mix again
3. Sift the dry ingredients into the butter mixture. Add oil. Use a spatula to start mixing. The mixture will still be dry at first. Just keep mixing and when you get a rough dough, meaning you still see some flour here and there
4. Fold in the chocolate chips and continue to mix into a dough. It will be sticky
5. Cover and refrigerate the cookie dough for at least 1 hour. If you can do it overnight, that’s even better because the flavor gets even better (I know waiting can be a pain, but this is worth waiting). They can be kept in the fridge for 3-4 days
6. Preheat oven to 350 F (180 C) for a conventional oven. For convection oven, lower the temperature by 20 F or 15 C. Scoop about 8 grams of the cookie dough and roll it into a round ball and put them about 1/2-inch apart as it will spread some during baking. If the cookie dough has gotten soft after all the handling, put the whole tray in the freezer again for 15 minutes before baking. This helps to prevent the cookies from spreading too much
7. I suggest baking one tray at a time. Put the baking sheet on the middle rack. Bake for 18 minutes if you use a light color pan and about 15-16 minutes if you use a dark color pan. The timing is just for your reference. It also depends on how big you size the cookies. You know your oven better and so please adjust accordingly. If you want the cookies to be crunchy, add a minute or two (or could be 5 minutes longer, depending on your oven). Let the cookies cool down on the rack for 5 minutes and then remove and cool down completely at a cooling rack. The cookies may look soft at first but will crisp up once cooled down
Look at the airy crumb texture at the back of the cookie. These copycat Famous Amos chocolate chip cookies are seriously crunchy and airy with a deep intense aroma you will love!
My little experiment for crunchy Famous Amos cookies that stays crispy
1. The sugar
Famous Amos cookies with all brown sugar: Crunchy on the same day, maybe less crunchy the next day (especially if it’s humid where you are. They stay crispy for days in the winter weather where I am). The best flavor hands down.
Famous Amos cookies with all white sugar: Crunchy on the same day and the next day. The flavor is my least favorite. My family is not fond of Famous Amos cookies made with all white sugar. I would not recommend using all white sugar.
Famous Amos cookies with half brown sugar, half white sugar: Crunchy on the same day and the next day. The flavor was a bit better compared to using only all-white sugar, but my daughter could tell immediately that it was still not as good as the one using all brown sugar
2. Baking temperature
All three varieties I mentioned above were baked at 320 F (160 C) for 15 minutes and 20 minutes with my conventional oven, one tray at a time, and were crunchy, but when I presented the cookies baked at 350 F (180 C) for 18 minutes, these batches won the votes!! They are super crunchy and they stay crunchy!
My conclusion: Because I don’t want to sacrifice the flavor, I decided that the recipe should still be made with all brown sugar. The crunchy texture that everyone’s looking for in these Famous Amos cookies can be achieved by altering the baking temperature and time. I, now, bake these cookies at 350 F (180 C) for 18 minutes using an aluminum pan (which is light in color). Please understand that every oven is different. What I listed here is just for reference, you may have to experiment a bit with your oven.
How to store unbaked Famous Amos cookies
Once you have chilled the dough for at least 1 hour or longer, roll into 10-gram dough ball and then keep in the freezer for 15 minutes and then transfer it to a freezer bag and they won’t stick to each other anymore. They can be kept frozen for 1-2 months. When ready to bake, they go straight from the freezer to the oven. If they have been kept frozen for more than 2-3 days, add an extra 2-3 minutes to the baking time.
How to store baked Famous Amos cookies
Let the baked cookies cool down completely. Then transfer to a freezer bag. They can be kept frozen for a maximum 1 month for the best result
53 comments
I made these today and the taste was amazing, but they kept spreading out very thin no matter what I did? I baked mine in a convection oven at 160 degrees and freezed the dough for 15 min prior to baking, but they still kept spreading out. Any advice?
Hi Claire, may I ask what kind of sugar you use for the cookies? I would suggest that you freeze the cookie dough for a longer period of time, say at least 1 hour. Then try to bake a few at a lower temperature at 160 C and see if that helps to minimize spreading. You can also try to bake a few more at 150 C and compare and see.
Hi I tried this recipe, but it was no where near the real thing. 🙁
Hi Anisha, Many have made this recipe successfully, if you can provide more details, perhaps I can try to help troubleshoot.
I’ve just tried this recipe and the taste was good. Only thing is my cookies were a bit too convex and didn’t go flat after baking. Any advice?
It’s hard to pinpoint what might be the cause, but usually puffy cookies could be because too much air was incorporated into a cookie dough, so you definitely don’t want to cream your butter and sugar with a mixer here. You want to make sure your ingredients are at room temperature and you use the correct amount of baking powder and baking soda.
Hi I’m using an air fryer cum oven, so it’s like fan based and there’s heat from top and bottom. its usually very quick, Im not sure if I should go with 160 or 180 degrees and do u think 10 minutes ok? How do I know if it’s undercook?
Definitely go with 160 C. My suggestion is to try to bake a few cookies to test out first before baking all of them. Fan oven definitely cooks faster. Check after 5 minutes. The cookies appear soft when they first come out but they will crisp up and become crunchy as they cool down. If the cookies are still soft and gooey and not crunchy even after cooling down, you know they need longer baking time.
Tried this recipe and many liked it, said it was really like Famous Amos but butter as it’s not as surfeiting. Sugar could be reduced if you’re not a fan of a sweet cookie.
They might turn out softer the next day but just pop them back in the oven for a quick warm up and they get crispy again. Thanks for the great recipe!
I’m glad they turned out well for you. Yes, simply recrisp them in the oven or air fryer and they will crisp up again when they cool down.