Late-night baking with friends! Whip up these Famous Amos-style crunchy chocolate chip cookies for a cozy, sweet treat that’ll keep the fun going
Ingredients
Wet Ing.:
70g brown sugar
70g white sugar
100g butter
(for eggless version) 10g flaxseed powder +30g water or 1 tbsp flaxseed powder +3 tbsp water
or
(with eggs) 36g egg/ 2/3 egg
Dry Ing.:
180g flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp instant coffee powder
120g dark choc chip (50% or 62%)
1 tbsp dark treacle (optional, for color)
Method
1.In a bowl, mix Wet Ing. with a spatula
2. Add in Dry Ing. and mix to combine.
3. Prep 2 trays with baking paper, using your hand or spoon, make tiny tall mounds of dough and arrange them carefully on the pan.
4. Preheat the oven at 200C for 50 minutes.
5. Let 1 tray sit in the freezer for at least 30minutes while waiting for the oven to be ready
6. Bake for 20 minutes. While baking 1 tray, prep dough for another tray, let sit in the freezer at least 30minutes. Bake for 20mins.
7. Once done, let cool for a few minutes to help the cookie set. If they are too soft for your liking, put them back in the oven for 5 more minutes, repeat if necessary, and carefully watch to prevent them from burning.
