Amish Chocolate Chip Cookies

We all have our cookies preferences, but you like yours soft and almost fluffy, this is your recipe. A secret hot water and baking soda trick works its magic on this dough.

These are so easy to make. Just mix, drop, bake and enjoy. No chilling. Enjoy them after school or bring them to a party. Either way everyone will be happy.

What You’ll Need

Just your standard baking ingredients. Though make sure your baking soda is fresh so that the hot water trick works. If it’s older than 6 months it might not work. If you only have salted butter that’s fine just use only a half teaspoon of salt. You can still make these without a mixer and mix 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.

This recipe makes 30 cookies. They are perfect for doubling and freezing for later. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

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

How to Make

Step One: Get Ready

Heat your oven to 350°F and line two cookie sheets with parchment paper.

Step Two: Beat Butter And Sugar

Throw the butter and both sugars in a big bowl. Beat them together for about 4 minutes until it looks fluffy. Add your eggs one at a time, then the vanilla.

Step Three: The Hot Water Trick

Here’s the magic part. Take the teaspoon of baking soda and mix it with 2 teaspoons of HOT water until it dissolves. Add this to your butter mixture and beat it in.

Step Four: Add The Flour

In another bowl, whisk your flour and salt together. Add this to your wet stuff in three parts, mixing just until combined. Don’t go crazy here – overmixed cookies are tough cookies. Stir in the chocolate chips by hand.

Step Five: Scoop And Bake

Scoop tablespoon-sized balls onto your cookie sheets, about 2 inches apart. I can fit 12 per sheet. Bake for 11-13 minutes. If you want them chewy (which you do), pull them at 11 minutes when the edges are golden but the centers still look a little underdone. They’ll finish cooking on the hot pan.

Step Six: Cool

Let them sit on the pan for 5 minutes, then move them to a cooling rack.

Storage Instructions

Store these in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days. To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the cookies to a freezer-safe bag or container, and they’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature.

You can make the dough ahead of time 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.

Questions and Troubleshooting

More Cookie Recipes You’ll Love

• Oatmeal white chocolate cranberry cookies are wholesome and you can eat then for breakfast!
• Iced Amish apple cookies have shredded apple to make them super moist. You want need the icing, but you’ll want it anyway.
• Soft molasses sandwich cookies are for when I want something special. They are in the December cookie rotation, but you can enjoy them anytime of year.
• Old fashioned butterscotch cookies are great for when you need a break from chocolate chip.

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