Amish Chocolate Chip Cookie Recipe (with a Secret Hot Water Trick)

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.

Prep Time:20

Cook Time:12

Total Time:32

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

For the best cookies, use butter and eggs sitting out until they’re not cold anymore. If your butter is still hard from the fridge, chop it into tiny bits and let it sit out for about 15 minutes to soften faster.

When your dough is ready, fold the chocolate chips with a spoon instead of an electric mixer. Doing it by hand keeps the dough from getting overworked and makes sure the chips don’t get smashed up.

If you like thick cookies, put the dough in the fridge for around 30 minutes before baking it. This stops them from spreading out too much in the oven.

If you don’t want to bake all the cookies right now, you can freeze the dough balls on a tray and then put them in a freezer bag. Then, whenever you want some cookies, you can bake just a few at once. Just bake them for a little longer if they come straight from the freezer.

Once the cookies are done, leave them on the tray for a few minutes before moving them to a cooling rack. This helps them stay together and cool down right.

If you’re into a bit of crunch, mix 1 cup of walnuts or pecans with the chocolate chips.

Nutrition

Servings: cookiess

Calories: 148kcal

Author: Katie

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.

Tips for the Best Amish Chocolate Chip Cookies

When mixing in the flour, just stir until everything is barely mixed. Stirring too much will make the flour turn the cookies hard instead of keeping them soft and chewy.
Adding too much flour can make the cookies too hard and not moist. So spoon the flour lightly into the cup and level it off with a knife’s edge when you measure it lightly. Don’t push it down or scoop it up from the bag because that might cram in too much flour.
If the bottom of your cookies is getting too dark too fast, double up on parchment paper on your baking tray. This extra layer helps keep the bottom from getting too brown while the middle finishes cooking.
Ovens vary, so start checking your cookies at about 10 minutes. You want the edges slightly brown but the middle still soft—it’ll get solid as it cools off.
Remember, ovens might not be accurate in temperature, maybe off by 25-50 degrees, which changes how long baking takes. It’s a good idea to use an oven thermometer to make sure your cookies bake just right.
The hot water trick in this recipe works best when your baking soda is fresh. If it’s been sitting for more than half a year, it might not make your cookies rise right, or they might spread too much. To check if it’s still okay, drop a little into vinegar—if it bubbles up a lot, you’re good to go!
If you’re baking at high altitude, you might have to tweak the recipe a bit, like adding extra flour or using less sugar. Up high makes cookies spread faster, so more flour (about 1-2 tablespoons) can help them stay in the right shape. Check out this helpful resource from King Arthur Baking for more specific guidance on high-altitude baking adjustments.

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.

Serving Suggestions

These cookies pair perfectly with a cold glass of milk, hot coffee or tea, vanilla ice cream, fresh berries, or a cozy cup of hot cocoa.

Troubleshooting and Help

Can I use whole wheat flour instead of all-purpose flour?

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.

My cookies spread too much! What did I do wrong?

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.

Why do I need to let the cookies cool on the baking sheet?

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.

Can I make these cookies without a mixer?

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!

Can I make the dough ahead of time?

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.

Is this recipe good for holidays?

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.

Storage Instructions

Place these cookies in an airtight container at room temperature to store them. They will stay fresh and soft for up to 5 days.

If you want to freeze the cookies, let them cool completely first. Then, 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.

Alternatively, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet until solid. Then transfer the dough balls to a freezer-safe bag. When baking from frozen, add an extra minute or two to the baking time.

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!

3 Comments

Cassie says:

October 5, 2024 at 6:11 pm

Delicious!

Jonathan says:

July 13, 2024 at 2:22 pm

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.

1. Katie Shaw says:
  
  July 14, 2024 at 7:31 am
  
  all purpose 🙂

5 from 1 vote

Amish Chocolate Chip Cookie Recipe (with a Secret Hot Water Trick)