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
The cookies look and taste better than this photograph.
- 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
- Roast the almond chips in the oven, using 150 degrees for about 10 mins until slightly brown.
- Sift the flour and baking soda into another bowl, set aside.
- Using a mixer (I used electric hand whisk), cream the butter, brown sugar, caster sugar and salt until light and fluffy.
- In a bowl, whisk the eggs and vanilla extract together. Add into the creamed butter and mix well.
- 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.
- Using a spatula, slowly fold in the chocolate chips and almond chips into the mixture.
- Cover the dough and let it rest in the refrigerator for at least half an hour.
- Pre-heat the oven to 180 degrees top/bottom heat with fan. Lined the baking tray with baking paper.
- 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.