REALLY GOOD COPYCAT FAMOUS

AMOS CHOCOLATE CHIP COOKIES

COURSE: COOKIES CUISINE: AMERICAN PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES CHILL THE COOKIE DOUGH: 1 HOUR
TOTAL TIME: 1 HOUR 25 MINUTES
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!

EQUIPMENT
1 Mixing Bowl
Baking sheets
Parchment Paper
digital kitchen scale
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
1. Please make sure that the egg and butter are at room
temperature. The butter should be soft but NOT melty
2. 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
3. Mix instant coffee with water and set aside
PREPARE COOKIE DOUGH:
1. 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
2. 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)
1. 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)
1. 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
2. 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

3. Line the baking pan with parchment paper

4. 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
5. 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
6. 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 cookie really crunchy, add a
minute or two (or could be 5 minutes longer, depending on
your oven)

COOLING:
1. 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
2. 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:

1. 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:
1. 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!)

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
 NUTRITION
Serving: 1cookie | Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium:
49mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Calcium: 7mg | Iron: 1mg

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