There’s something about making cookies at home that instantly makes my house feel warmer and more inviting, especially when they’re as soft, thick, and chock-full of chocolate chips as these are. My Amish chocolate chip cookies have a little trick that makes them better than the rest—a splash of hot water with baking soda mixed in takes them up a notch, making sure every bite is super soft.
You get melt-in-your-mouth cookies that stay delicious for days (if they don’t all get eaten first!). They’re simple enough for me to bake on a quiet afternoon but still special enough to serve at a party or give as a thoughtful gift.
Amish Chocolate Chip Cookies
Equipment
- Baking Sheet
- Parchment paper (or silicone baking mats)
- Hand mixer or stand mixer
- Large mixing bowl
- Cookie scoop or tablespoon (for portioning dough)
- Wire cooling rack
Ingredients
- 1 cup butter (unsalted)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 3 cups flour
- ¾ teaspoon salt
- 2 cups chocolate chips
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Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Then, line two baking sheets with parchment paper.
- Cream the butter and sugars. In a large bowl, using a hand mixer or stand mixer, beat the softened butter, white sugar, and brown sugar together on medium speed for 3-5 minutes until the mixture is light and fluffy. Then, scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract until combined.
- Prepare the baking soda mixture. In a small bowl, dissolve 1 teaspoon of baking soda in 2 teaspoons of very hot water. Once dissolved, add the mixture to the butter and sugar mixture. Beat until well combined.
- Mix in the dry ingredients. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients in thirds, mixing at low speed until combined. Be careful not to overmix. Stir in the chocolate chips by hand. If you’re adding nuts, fold in 1 cup of chopped walnuts or pecans at this point.
- Shape the cookies. Drop tablespoon-sized balls of dough onto the prepared baking sheets using a cookie scoop or a tablespoon. Space the dough balls about 2 inches apart (12 cookies per sheet).
- Bake. Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown but the centers are still soft. For chewier cookies, bake for 11 minutes; for crispier cookies, bake closer to 13 minutes.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
If you’re in the mood for the best chocolate chip cookies—ones that are soft, thick, and full of chocolate—this Amish Chocolate Chip Cookie recipe is exactly what you need. The dough is rich and buttery, with chocolate chips in each bite. The best part is that it’s easy to make with basic ingredients you likely already have.
They’re perfect for any occasion, like a family get-together, a bake sale, or craving something sweet. They are also great for adding your touch—mix in some nuts, experiment with different chocolate types or top them with a pinch of sea salt for an irresistible sweet-salty mix. No matter how you customize them, these cookies will be your new favorite!
You’ll love my Oatmeal White Chocolate Cranberry Cookies if you’re a white chocolate and cranberry combo fan. They’re another delicious way to bring unique flavors into your cookie baking.
I’m sure you’ll enjoy it as much as I do.
Key Ingredients and Tools
Here are some essential tools and ingredients to help you whip up those cookies effortlessly. These items are crucial for achieving the best outcome, and I’ve included some easy swaps in case you’re missing anything.
- Unsalted Butter: It’s best to use unsalted butter to manage how salty your cookies are. If you’ve only got salted butter, cut back on any extra salt you add, using only ½ teaspoon.
- Parchment Paper: Putting parchment paper on your baking trays stops the cookies from sticking and helps them bake evenly. Plus, it means less mess to clean up!
- Baking Soda: This makes your cookies rise and get fluffy. Use fresh baking soda to make sure your cookies come out just right, as old baking soda won’t work either.
- Brown Sugar: Adds a nice moistness and rich flavor to your cookies. Mixing white sugar with a tablespoon of molasses is a good backup plan if you’re out of brown sugar.
- Vanilla Extract: Just a bit adds tons of flavor. If you run out, try almond extract, but use only half the amount since it’s stronger.
- Mixer (Hand or Stand): A mixer, whether it’s handheld or a stand one, really speeds up mixing the butter and sugar, which is key to getting that nice, airy dough.
- Chocolate Chips: These are the main attraction. It’s all good whether you go for semi-sweet, dark, or milk chocolate chips. Feel free to try out different chocolates for some variety. If unavailable, try using dark chocolate, white chocolate, or even chopped nuts to mix things up.
Having these tools and ingredients ready will enhance your baking and help make sure your cookies are a hit every time.
Troubleshooting and Help
You can, but it will change the texture a bit. Whole wheat flour tends to make cookies denser and less chewy. If you want to try it, maybe start by replacing half of the all-purpose flour with whole wheat for a heartier cookie.
If your cookies spread too much, your butter might have been too warm, or you may have overmixed the dough. Try chilling the dough for 30 minutes before baking next time to keep it from spreading too much.
Letting the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set. Moving them too soon could cause them to fall apart because they’re still very soft when hot.
Yep! You can absolutely mix the dough by hand. Just make sure the butter is soft enough, and be prepared to use a little elbow grease when creaming the butter and sugar together. The cookies will still turn out great!
Absolutely! You can make the dough and store it in the fridge for up to 3 days before baking. Just let it come to room temperature for a bit before scooping and baking, or you can freeze the dough balls and bake them straight from frozen.
Absolutely! These Amish Chocolate Chip Cookies are perfect for any occasion, especially during the holidays. Their soft, chewy texture and rich chocolate flavor make them crowd-pleasers at family gatherings or cookie exchanges. You can even add festive touches, like sprinkling sea salt or using white chocolate for a seasonal twist.
These Amish Chocolate Chip Cookies are easy and comforting to make. They come with a little extra something that makes them stand out. They’re perfect for baking, whether for a special event, a relaxing afternoon, or just because. This recipe is your go-to for soft, chewy cookies that everyone will love. You can also easily tweak the recipe, like adding nuts or using different kinds of chocolate, to make them uniquely yours. They’re great for sharing with loved ones, but be prepared – they might just disappear quickly!
Love,
Delicious!
This is actually more of a question than a comment: does the recipe call for self-rising flour or all purpose flour? Thank you for your help/reply.
all purpose 🙂