Famous Amos Double Chocolate Chip Cookies with Almond – Copycat[32]

My last bake of Famous Amos Cookies – Copycat was a success and was well-received by my husband’s colleagues, so we are going to bake some for a friend.  This time I’m going to bake a double chocolate chip cookies. I replace about 12g of the flour with cocoa powder, it should be about 30g but the last time I did that, the cocoa was too strong. I think it also depends on the brand of cocoa powder, I am using Green and Black’S Organic Fairtrade Cocoa Powder which is stronger that Hershey’s Natural Unsweetened Cocoa Powder. I have increased the chocolate chips to 120g and only used 30g of almond chips as I run out of the almonds.

Famous Amos Double Chocolate Chip Cookies with Almond - Copycat

  • Servings: 100
  • Difficulty: easy
  • Print

The cookies look and taste better than this photograph.

Adapted and Modified from Famous Amos Cookies – Copycat


  • 208 g plain flour
  • 12 g cocoa powder
  • 1/2 tsp baking soda
  • 150 g unsalted butter, softened at room temperature
  • 40 g brown sugar
  • 80 g caster sugar (originally 100g)
  • 1/2 tsp salt
  • 60 g egg
  • 1/2 tsp vanilla extract
  • 100 g semi-sweet chocolate chips
  • 100 g almond chips/pecan


  1. Roast the almond chips in the oven, using 150 degrees for about 10 mins until slightly brown.
  2. Sift the flour and baking soda into another bowl, set aside.
  3. Using a mixer (I used electric hand whisk), cream the butter, brown sugar, caster sugar and salt until light and fluffy.
  4. In a bowl, whisk the eggs and vanilla extract together. Add into the creamed butter and mix well.
  5. Using a spatula, fold the flour and baking soda into the mixture gradually. [Rachel Allen: to gently mix sifted flour into a creamed/whisked mixture with a spatula, ideally cutting and swirling through the mixture with the spoon on its side a figure-of-eight motion.] Mix well and make sure there is no lump in the mixture. It will look like there is not enough liquid in the beginning, but it will comes together after a few swirl of the spatula.
  6. Using a spatula, slowly fold in the chocolate chips and almond chips into the mixture.
  7. Cover the dough and let it rest in the refrigerator for at least half an hour.
  8. Pre-heat the oven to 180 degrees top/bottom heat with fan. Lined the baking tray with baking paper.
  9. The dough is slightly creamy to handle with hands, so use two teaspoons to scoop a small amount (about 10 cents diameter) of the dough onto the baking tray. Space them out evenly as the dough will spread slightly. Bake for 15-20 minutes until dark brown. Leave them on the tray for 5 mins before transferring them onto a wire rack to cool.



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