Really Good Copycat Famous Amos Chocolate Chip Cookies
Course: Cookies
Cuisine: American
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
chill the cookie dough: 1 hourhour
Total Time: 1 hourhour25 minutesminutes
Servings: 60-63 mini cookies (10 grams)
Calories: 56kcal
Author: Marvellina
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!
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 for a lighter color pan and about 15 minutes for a darker 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 really 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!)
Video
Notes
You will be surprised by the aroma that instant coffee contributes to this cookie. Not a coffee flavor, but a nice toffee/caramel flavor that Famous Amos chocolate chip cookies are known for. I strongly encourage you not to omit this