Amish chocolate chip cookies
It is so delightfully pleasant to walk into the kitchen and be welcomed by the sight and smell of freshly baked Amish chocolate chip cookies. Who doesn’t want to get a cup of milk and indulge in a few of these freshly baked, soft, and delicious treats?
I love many different kinds of cookies, but there is something about a good chewy chocolate chip cookie that beats them all.
Growing up Amish, we always had a dessert such as cake, pies, etc. with our dinner. But we also always had cookies around to put in lunches, to eat for snacks, or to serve to friends or family when they stopped by. We often baked a huge batch of cookies at a time and put most of them in the freezer. This way the cookies would stay fresh longer, and we didn’t eat them as quickly.
Chocolate chip cookies are actually good half-frozen, and my husband prefers them like that. He loves when I have homemade Amish chocolate chip cookies in the freezer. Especially on Sunday mornings, he likes to have frozen chocolate chip cookies with his coffee.
I don’t make this chewy chocolate chip cookie recipe often enough for him or my kids, for that matter. But they are always quite happy when I make chocolate chip cookies, and they never last long.
Recipe for Amish Cookies
This recipe is very simple to make, especially if you have a big stand mixer that will do all the mixing for you. Mix your oil, butter, and sugars and beat until nice and creamy. Add eggs and vanilla, mix well. Mix flour, salt, and soda and add to the wet ingredients. Stir in the chocolate chips.
If you don’t have a good stand mixer that can handle heavy mixing, you can mix everything with a hand mixer until it gets to be too heavy a job, then finish mixing it by hand. Growing up, we didn’t have a big mixer, so we had to mix them by hand. It’s not that difficult, but it does take a little more effort on your part.
Drop the dough onto a greased cookie sheet using a cookie scoop or by a rounded teaspoonful. You can use a big scoop for giant cookies or a smaller one if you prefer smaller cookies. I like to make them medium-sized for our family so that it makes more cookies.
This cookie scoop set includes three sizes…Affiliate link
Soft and chewy cookies, How to soften a crunchy cookie
Bake your Amish chocolate chip cookies at 350 degrees for about 10 minutes, or until lightly browned. If you bake them too long they will be more crunchy. I prefer soft and chewy cookies, so I remove them from the oven as soon as they are set and very lightly browned.
But my Amish mom taught me that whenever you have overbaked cookies that are not as soft as you like, put a slice or two of bread in the air-tight container with your cookies and it will soften them. But I always use a timer when baking cookies and try to make sure I do not overbake them.
Mint chocolate chip cookies
My mom loved anything peppermint. I guess I’m a bit like her because I sure do love anything with chocolate and peppermint. So, many times when she made chocolate chip cookies she added some peppermint extract (probably close to a teaspoonful) and mint chips instead of chocolate chips. I don’t usually add the peppermint extract, but sometimes I do like to add some Andes mint chips. They add an extra flavor if you like mint.
And chocolate chip cookie dough is very versatile. You could add any kind of baking chips, walnuts, etc. for a different flavor profile.
You may also like these Amish Cookie Recipes
Cooling racks for your cookies…
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Amish Chocolate Chip Cookie Recipe
- 1 c. vegetable or canola oil
- 1/2 c. butter softened
- 1 c. sugar
- 1 1/2 c. brown sugar
- 5 large eggs
- 2 tsp. vanilla extract
- 2 tsp. baking soda
- 2 tsp. salt
- 4 – 4 1/2 c. all-purpose flour
- 1 Tbsp. cornstarch
- 2 c. chocolate chips
- Preheat your oven to 350°.
- Mix oil, butter, and sugars. Beat until creamy.
- Add eggs and vanilla. Beat well.
- Mix flour, soda, salt, and cornstarch in a separate bowl. Add to the wet ingredients and mix.
- Stir in the chocolate chips.
- Drop onto greased cookie sheets with a cookie scoop or by a rounded teaspoonful.
- Bake for 10 minutes or until very lightly browned.
- Cool on a wire rack.
- Store in an airtight container.