Variations
Orange cinnamon: use cinnamon baking chips, substitute milk for orange juice, and add 1 tsp. orange zest
Famous Amos copycat cookies
Yield:
10 small cookies
Prep Time:
8 minutes
Cook Time:
13 minutes
Additional Time:
20 minutes
Total Time:
41 minutes
A near replica of a crunchy store bought cookie.
Ingredients
- 1 Tbsp. (13.7g) coconut oil
- 1/2 tsp. coconut milk powder
- 1 Tbsp. (12.5g) brown sugar, packed
- 1 Tbsp. (12.5g) granulated sugar
- 1/2 Tbsp. (6.3g) egg
- 1/4 tsp. vanilla extract
- 1/4 tsp. milk
- 1/4 cup (31.3g) all-purpose flour
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 1 Tbsp. + 1 tsp. (23g) chocolate chips
Instructions
- Brown coconut milk powder in coconut oil. Set aside to cool, then chill in the freezer until solid, ~20 minutes.
- Mix sugars with coconut oil until creamy.
- Add the egg and vanilla and beat until pale and fluffy. Stir in milk.
- Fold in dry ingredients, then fold in chocolate chips. Chill dough for at least 2 hours.
- Weigh dough into 10g portions, including ~4 chocolate chips per cookie. (Dough will be crumbly.) Form into balls, then press tops flat.
- Bake at 325°F for 13-15 minutes, until entire top is brown and center is no longer soft.
Notes
Check the cookies each minute after the 12 minute mark as the window to perfectly golden can pass quickly.
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