Is there anything more comforting than the smell of freshly baked chocolate chip cookies wafting through the kitchen? For me, it takes me back to a sunny afternoon spent in my grandmother’s cozy kitchen, where the air was filled with the warm scent of baking treats. I remember those moments vividly, not just because of the delightful cookies but also because of the stories and laughter shared while we baked together.
My grandmother, an avid baker, had a knack for making the most delectable chocolate chip cookies. She had her own secret recipe that was passed down through generations, and every time she baked, it felt like magic. The way she measured ingredients with a practiced hand and mixed them with such love was truly inspiring. Her cookies were more than just treats; they were a symbol of family unity and cherished memories.
Fast forward to today, I find myself often reminiscing about those special moments. So, I decided to recreate the experience with a little twist—my own version of the famous Amos chocolate chip cookies. This recipe is a homage to the classic, capturing the essence of those nostalgic cookies with a hint of my own touch.
These Copycat Famous Amos Chocolate Chip Cookies are not just about taste; they’re about the experience. The process is simple yet rewarding. The combination of unsalted butter, light brown sugar, and a touch of vanilla extract creates a rich, flavorful base. Adding instant coffee enhances the chocolate chips’ flavor, making each bite a burst of sweetness with a slight hint of espresso. The key is in the chilling process, which ensures the cookies are perfectly crispy on the outside and chewy on the inside.
Baking these cookies brought me right back to those warm afternoons in my grandmother’s kitchen. The soft, gooey chocolate chips and the perfect balance of sweetness and crunch are reminiscent of the cookies we used to bake together. Whether you’re sharing them with family, enjoying them with a cup of tea, or simply savoring them on your own, these cookies are sure to create new memories and traditions.
So, gather your ingredients and take a trip down memory lane with these delightful cookies. They’re not just a treat; they’re a celebration of the love and joy that baking can bring into our lives.
How to Make Copycat Famous Amos Chocolate Chip Cookies
Ingredients
- 125 grams unsalted butter (softened)
- 125 grams packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 25 grams egg
- 25 grams vegetable oil
- 155 grams all-purpose flour
- 30 grams cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 175 grams semi-sweet chocolate chips
- 1 teaspoon instant coffee
- 1/2 teaspoon water
Directions
- Make sure the butter and egg are at room temperature; the butter should be softened but not melted.
- In a bowl, whisk one egg and measure out 25 grams for the recipe.
- Combine instant coffee with water and set aside.
- To prepare the cookie dough, use a rubber spatula to blend the softened butter and brown sugar together. Mix in the room-temperature egg until fully incorporated. Stir in the vanilla extract and the instant coffee mixture until well combined.
- Sift the dry ingredients—flour, cornstarch, baking powder, and baking soda—into the butter mixture. Add the vegetable oil and mix with a spatula. The dough may seem crumbly at first; continue mixing until it forms a rough dough with some visible flour. Fold in the chocolate chips until evenly distributed.
- Refrigerate the dough by covering it and chilling for at least 1 hour, or overnight for optimal results. The dough can be kept in the fridge for up to 3-4 days.
- Preheat your oven to 350°F. If using a convection oven, lower the temperature by 20°F.
- For even baking, work with one tray at a time. Line a baking sheet with parchment paper.
- Scoop approximately 8 grams of dough, roll into balls, and place them 1 inch apart on the baking sheet. If the dough is overly soft, chill the tray in the freezer for 15 minutes to reduce spreading.
- For best results, bake 2-3 test cookies to check for spreading behavior. Adjust chilling time if necessary. Bake for 18 minutes on a light-colored pan or 15-16 minutes on a dark-colored pan. Adjust baking time based on cookie size and oven performance. For a crunchier texture, add an extra minute or two to baking time.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. They will become crispier as they cool.
- If cookies lose their crispiness, reheat at 350°F for 3-5 minutes and let them cool again to regain crispiness.
- For enhanced flavor, wait until the next day to enjoy the cookies. Store them in an airtight container at room temperature for up to several weeks.
Storing Suggestion
Store cookies in an airtight container at room temperature. They will remain fresh for up to several weeks. For longer storage, consider freezing them in a zip-top bag or airtight container.
Cooking Tips
For a richer flavor, consider using dark brown sugar instead of light brown sugar. To achieve a chewy texture, try using more brown sugar and less granulated sugar. Adding a pinch of sea salt on top before baking can enhance the flavor.
Serving Suggestions
These cookies are delightful on their own or can be served with a glass of cold milk or a scoop of vanilla ice cream. They also pair well with a cup of coffee or tea.
Ingredient Substitutions
For a dairy-free version, substitute the unsalted butter with coconut oil or a dairy-free butter alternative. You can also use almond flour or oat flour in place of all-purpose flour for a gluten-free option.
Seasonal Variations
During the fall, try adding a teaspoon of pumpkin spice or cinnamon to the dough for a seasonal twist. In the winter, consider incorporating crushed peppermint candies for a festive touch.
Allergen Information
This recipe contains common allergens such as wheat, dairy, and eggs. For egg-free cookies, use a flaxseed or chia egg replacement. For a nut-free version, ensure that the chocolate chips used are nut-free and free from cross-contamination.
FAQ:
How can I make these cookies softer?
For softer cookies, bake them for a shorter time and make sure they are slightly undercooked when you take them out of the oven. They will continue to cook on the baking sheet after being removed from the oven.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.
What is the best way to store the cookies?
Store the cookies in an airtight container at room temperature. They will stay fresh for several weeks. For long-term storage, you can freeze them in an airtight container or zip-top bag.
Why are my cookies spreading too much?
If your cookies are spreading too much, the dough might be too warm or soft. Chill the dough in the refrigerator or freezer before baking to help control spreading. Additionally, make sure not to overmix the dough.
Can I use dark chocolate chips instead?
Yes, you can substitute dark chocolate chips for semi-sweet chocolate chips if you prefer a richer chocolate flavor. Adjust the sweetness of the cookies by reducing the amount of sugar slightly if using dark chocolate.
How can I make these cookies more crunchy?
For crunchier cookies, bake them for a little longer until they are golden brown. You can also increase the amount of cornstarch in the recipe to help achieve a crispier texture.
Copycat Famous Amos Chocolate Chip Cookies
Ingredients
- 125 grams unsalted butter softened
- 125 grams packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 25 grams egg
- 25 grams vegetable oil
- 155 grams all-purpose flour
- 30 grams cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 175 grams semi-sweet chocolate chips
- 1 teaspoon instant coffee
- 1/2 teaspoon water
Instructions
- Ensure the butter and egg are at room temperature; the butter should be soft but not melted.
- Whisk one egg in a bowl, then measure out 25 grams to use in the recipe.
- Combine instant coffee with water and set aside.
- To make the cookie dough:
- No mixer is needed. Use a rubber spatula to blend the softened butter and brown sugar. Incorporate the room-temperature egg and mix well. Add the vanilla extract and the instant coffee mixture, mixing until combined.
- Sift the dry ingredients into the butter mixture, then add the oil. Begin mixing with a spatula. The dough will be crumbly at first. Continue mixing until a rough dough forms, with some flour visible. Fold in the chocolate chips and mix until a sticky dough forms.
- Chill the dough:
- Cover and refrigerate the dough for at least 1 hour, or overnight for best results. The dough can be stored in the fridge for up to 3-4 days.
- When ready to bake:
- Preheat your oven to 350°F. If using a convection oven, reduce the temperature by 20°F.
- Bake one tray at a time to ensure even results. Line a baking sheet with parchment paper.
- Scoop about 8 grams of dough, roll into balls, and place them 1 inch apart on the baking sheet. If the dough is too soft, chill the tray in the freezer for 15 minutes to prevent excessive spreading.
- For best results, bake 2-3 test cookies to determine spreading behavior. Adjust dough chilling time based on results. Bake for 18 minutes on a light-colored pan or 15-16 minutes on a dark-colored pan. Adjust time based on cookie size and oven performance. For crunchier cookies, bake an additional minute or two.
- Cooling:
- Cookies will be soft when first removed from the oven. Let them cool on the rack for 5 minutes before transferring to a cooling rack. They will crisp up as they cool.
- If cookies lose crispiness, reheat at 350°F for 3-5 minutes. Allow to cool for crispiness to return.
- For better flavor, wait until the next day to eat. Store cookies in an airtight container at room temperature for up to several weeks.
