For all you crunchy cookie lovers out there.
The majority of cookie recipes I’ve seen on the Internet tend to be the large cookies with the chewy gooey insides and the slightly crisp edges. Nothing wrong with that.
But back in Singapore (or in my family anyway), chocolate chip cookies were associated with either the small little cookies that comes in jars around Chinese New Year, or with the almighty Famous Amos chocolate chip cookies (the fresh ones NOT the packaged ones). Both of which are absolutely crisp all the way through.
This recipe was an attempt to recreate that buttery, crumbly Famous Amos cookie that I used to sneak into cinemas all the time. Or carefully lower into a cup of milk to the point of near-disintegration and just inhale.
Personally I don’t think this tastes as good as the Famous Amos cookie. It’s not as crunchy or buttery. But my cousins think they do taste like the Famous Amos cookie (bless them), and the cookies certainly taste delicious and are crispy and crumbly.
This recipe is great for baking massive quantities of cookies, so it is also the recipe I turn to when baking for a crowd.
I got the recipe from here and added cocoa powder (I just think it tastes better with the cocoa powder).
Ingredients (makes 64 small bite-sized cookies)
- 250g unsalted butter, softened
- 200g light brown sugar
- 1/4 tsp salt
- 1/2 tsp espresso powder or coffee extract
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup oats (not the instant kind)
- 1/4 cup ground almonds
- 3/4 cup chocolate chips/chunks (this amount is completely adjustable) and more to stud the tops of the cookies
- 300g plain flour and 1/2 tsp of baking powder (or 300g self-raising flour)
- 2 tbsp cocoa powder
- Beat the egg with the vanilla and coffee at least 2 hours before baking.
- Cream the softened butter with the sugar and salt until fluffy.
- Beat in the egg you previously prepared to the butter/sugar mixture.
- Stir in the oats, almond flour, and chocolate.
- Sift the flour, baking powder, and cocoa powder. Fold the flour mixture into the dough.
- Roll out the dough into little balls, about 1/2 tbsp of dough in each ball. The dough doesn’t spread much, but still leave about an inch between the dough balls. Put some chocolate chips on each ball to make it look pretty.
- Bake in a preheated oven at 160°C for 15 mins. The cookies are done when the tops are dry and you can lift the cookie from the sheet with a fork without the cookie sticking to the sheet.
- Let cool on a wire rack. The cookies will be soft when fresh out of the oven but will crisp up as it cools.
- Cool completely and refrigerate overnight in an airtight container.
- For some reason unfathomable to me, this cookie actually tastes better after a night of refrigeration compared to fresh out of the oven. The flavours are just more developed. Which makes it even better for baking for a crowd since you can just bake these the night before and it’ll taste fantastic.
- Feel free to add some chopped nuts as well.
- I’ve made these looooads of time. The only thing I’ve made more than these cookies is my Blue Cheese and Walnut Bread. And if my 15 year old self could make these cookies successfully so can you.
- In between batches of cookies you could cover the dough and refrigerate it. I find that refrigerating the dough doesn’t make any difference to the baking time and it makes the dough a little easier to handle (not that it was difficult to handle in the first place).
- I’ve tried looking for another recipe that resembled the Famous Amos cookie more, but the legit ones I’ve seen all involved massive amounts of butter and shortening so I think this recipe is a nice trade-off between emulating that hallowed cookie, and not clogging up the arteries too much.
- If you absolutely must only have the chewy type of cookie, I’ve got you fam. Check out my Salted Valrhona Manjari Dark Chocolate Rye Cookies.