I believe no one can resist chocolate chips cookies!? Some like it soft and chewy whereas some love it with more crunch. I must say this is one of the best and crunchiest chocolate chips cookies I've baked! The 'secret' ingredient i.e..coffee emulco really makes a great difference in flavours with this otherwise simple looking chocolate chip cookies.
Hahahah I've never buy any cookies from the Famous Amos shop so I'm not able to compare how close is the taste between them. Just remember to use a good quality butter, vanilla extract and the coffee emulco, I assure that you will be able to churn out a batch of irresistible crunchy and flavourful cookies. In future I will make use of this recipe as the basis to create different varieties by adding nuts, dried fruits, cocoa powder etc....
Victoria Bakes uses only light brown sugar whereas Bear Naked Food uses a combination of dark brown sugar & castor sugar. I've mostly adapted the recipe from Bear Naked Food by reducing the fine sugar slightly and up the chocolate chips.
All ready for Teachers' Day gifting! The cookies are packed together with my DIY stationery holders and simple gift pack for my kids' teachers ^0^
Ingredient (approx 100-120 small cookies)
- 300gm self-raising flour
- 250gm unsalted butter, softened
- 150gm dark brown sugar
- 100gm fine sugar
- 1/2 tsp salt
- 1/2 tsp coffee emulco
- 1 large egg
- 1 tsp vanilla paste
- 25gm instant oats, grind into powder
- 25gm ground almond
- 230gm hershey mini chocolate chips
- Whisk egg with coffee emulco and vanilla in a small bowl, cover and let it infuse for at least 2 hours or overnight in fridge.
- Using a electric whisk, cream butter, sugar and salt in a large mixing bowl until light and fluffy.
- Add in egg mixture and beat in well. Beat in ground oats and almonds.
- Stir in chocolate chips.
- Lastly, sift the flour over the mixture and fold in till well incorporated.
- *I prefer to chill the dough before use to firm it up slightly, this will reduce the cookie batter from spreading out too much. Transfer the dough into an air-tight container and chill for 30mins.
- To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet. Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown.
- Cool the cookies on wire rack before storing in an air-tight container.