Amish Chocolate Chip Cookies
An old-fashioned recipe for soft and thick cookies. A secret hot-water trick makes this recipe different than all the others you've tried.
Servings: 30 cookiess
Calories: 148kcal
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
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
Calories: 148kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 112mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 29IU | Calcium: 19mg | Iron: 1mg