FA chocolate chip cookiesi have bookmarked this for a long long time but there was this one “secret” ingredient in the recipe that stopped me from baking it ~ coffee oil that is.  some bloggers said you can find it in Sun Lik in Singapore but my last trip there was futile…. i finally found it in “I Love Cake” in Hong Kong and so…. (rubbing hands gleefully)  ლ(|||⌒εー|||)ლ

Recipe adapted from/原食谱取自于: Bisous a Toi


250g salted butter,softened
200g light brown sugar
1/4 tsp salt (i didn’t add)
1/2 tsp coffee oil (substitute with coffee extract if you cannot find this)
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional ~ i used toasted walnuts)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (i used hershey’s mini semi sweet chocolate chips)
300g self-raising flour (i used pastry flour with 1/2tsp of baking powder)


有盐黄油 250克、软化
黄糖 200克
盐 1/4小匙(我没加)
咖啡油 1/2小匙(如没有,请用咖啡香精替代)
鸡蛋 1颗
香草精 1小匙
燕麦 1/4量杯、搅碎
杏仁粉 1/4量杯
心意的坚果仁 1/2量杯、剁碎(可免~我用了烤香的核桃仁儿)
雀巢牌半甜巧克力豆或巧克力块儿 1袋(我用了好时牌子)
自发粉 300克(我用了蛋糕粉+ 1/2小匙泡打粉)


FA chocolate chip cookies

– This is the most important step, at least 2 hours before or the night before, beat the egg with the vanilla and the coffee oil to infuse. if you do this the night before, refrigerate it then bring it to room temperature before baking

– Preheat oven to 160C
烤箱预热至 160摄氏度

– To the softened butter, beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats, ground almonds, optional chopped nuts and the chocolate chunks. Sift the flour and fold it in, this dough will not be too stiff but not too wet either

– For small cookies, place half-tsp of the dough, spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes
如做小曲奇,在烤盘勺上半小匙面团、之间预留细缝。烤 9-10分钟

– For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes
大曲奇,用一大匙面团、烤 20-22分钟

– Cool completely and before storing in airtight container

FA chocolate chip cookies Personal notes/温馨小贴士:
– i used a 3cm (in diameter) ice-cream scoop to scoop the cookie dough, and yielded 93 4cm baked cookies
我用了直径 3厘米冰淇淋勺勺面团,做了 93颗 4厘米的曲奇

– i baked my cookies at 190 degrees C for 10 mins ~ this makes slightly crunchier cookies (vs chewy cookies) per our preference. As you can see, my cookies are browned all over (most books will ask you to remove cookies when the sides turn golden brown ~ which yields chewier cookies)
我用了 190摄氏度烤箱烤了 10分钟~做出来的曲奇比较脆(不是有嚼性那款)。如此做出的曲奇整片都上色、偏脆,和书本上教的(曲奇边缘变金黄色后即可取出~这种曲奇比较耐嚼)完全不同

– updated: I baked another batch on 8 March 2014 using a 3cm cookie scoop. Cookies baked for 27 mins at 160 degree C are very nice and crispy
更新贴士:2014年3.8 妇女节复做:用了 3厘米冰淇淋勺、曲奇用了低温 160摄氏度烤箱烤了 27分钟。非常香脆

FA chocolate chip cookiesDoes it taste like famous amos cookies? hmmm…. i’ll let you decide… (◎`・ω・´)人(´・ω・`*) all i can say is, i cannot resist this myself

and these are for the kids….  (^O^☆♪

FA chocolate chips

Pollution index: 117 (unhealthy)


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