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.
Warm homemade chocolate chip cookies are simply heavenly! Who doesn't want to get a cup of milk and indulge in a few of these soft, and delicious chocolatey treats?
I love many different kinds of Amish cookies, but there is something about a good, chewy, homemade chocolate chip cookie that's hard to beat.
Growing up Amish, we always had a dessert such as cake, pies, etc. along with our dinner. But we also always had cookies around to put in lunches, eat for snacks, or 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 all up as quickly.
Chocolate chip cookies are actually good half-frozen, and my husband prefers them like that. He loves it when I have Amish chocolate chip cookies in the freezer. On Sunday mornings especially, 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 homemade chocolate chip cookies, and they never last long.
- Canola or Vegetable Oil adds moisture to the cookies, making them softer. It also helps with spreading during baking.
- Butter contributes to the flavor and texture of the cookies. Butter adds richness and a characteristic buttery taste. Softened butter helps create a tender cookie.
- White Sugar sweetens the cookies and also contributes to their texture. Sugar adds moisture and tenderness while promoting browning during baking.
- Brown Sugar adds sweetness, moisture, and tenderness to the cookies. It also contributes to the chewiness and provides a caramel-like flavor.
- Eggs bind the ingredients together and provide structure to the cookies. Eggs also add moisture and richness.
- Vanilla Extract enhances the flavor of the cookies. It adds a warm, aromatic flavor to the dough.
- Baking Soda acts as a leavening agent, helping the cookies rise and become light and fluffy.
- Salt enhances the overall flavor of the cookies by balancing the sweetness. It also strengthens the protein in the flour.
- All-purpose Flour provides the structure for the cookies. Flour contains proteins that, when mixed with liquid and leavening agents, create the structure of the cookies.
- Cornstarch contributes to the tenderness of the cookies. It helps create a softer center while creating a crisp edge.
- Chocolate Chips add the classic chocolate flavor and texture to the cookies. They also contribute to the overall appearance and appeal of the cookies.
All of these ingredients work together to create a flavorful and tender chocolate chip cookie. Adjusting the amounts or omitting certain ingredients may result in changes to the texture and flavor of the cookies.
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How to Make Chewy Chocolate Chip Cookies
This recipe is very simple to make, especially if you have a big stand mixer (like a Kitchen Aid) that will do all the mixing for you. The dough does not need to be chilled, so there's no waiting around. Just mix and bake, and you've got some classic cookies to fill your cookie jar.
With the paddle attachment, mix the oil, butter, sugar, and brown sugar. Beat on high speed until nice and creamy. Add the eggs and vanilla, and mix well.
In a separate bowl, mix the flour, cornstarch, salt, and baking soda, then add the dry ingredients to the wet mixture. Stir in the chocolate chips (feel free to add more or less chocolate chips as desired).
If you don't have a good stand mixer that can handle heavy mixing, you can mix everything with an electric 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.
Baking Chocolate Chip Cookies
Drop the dough, using a cookie scoop or tablespoon, onto greased or parchment-lined cookie baking sheets. You can use a big scoop for giant cookies or a smaller one if you prefer small classic cookies.
I like to make medium-sized cookies for our family so it makes more cookies.
Bake these Amish chocolate chip cookies at 350 degrees for about 10 minutes, or until the edges are lightly browned. Remove the cookies to a wire cooling rack to cool.
How to Soften a Crunchy Cookie
If you bake cookies too long they will be more crunchy. Unless I'm making PA Dutch sand tart cookies (which are supposed to be flat and crispy), I prefer soft and chewy cookies. Therefore, I remove my cookies from the oven as soon as they are set and very lightly browned. Sometimes they almost look underbaked.
However, 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 into 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.
And many times when my mom made chocolate chip cookies she added some peppermint extract (probably at least a teaspoonful) and mint chips instead of chocolate chips.
I don't usually add peppermint extract, but sometimes I like to add some Andes mint chips. They add an extra flavor if you like mint.
Chocolate chip cookie dough is very versatile. You could add any kind of baking chips, chopped pecans, walnuts, etc. for a different flavor profile.
I think this is the best Amish chocolate chip cookie recipe ever! They are soft and chewy with crispy edges, and the flavor is perfect!
I hope you enjoy these soft and chewy chocolate chip cookies! If you try this Amish cookie recipe, let me know in the comments below.
The Best Amish Chocolate Chip Cookie Recipe
- 1 c. vegetable or canola oil
- 1/2 c. butter softened
- 1 c. sugar
- 2 c. brown sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 2 tsp. baking soda
- 2 tsp. salt
- 5 - 5 1/2 c. all-purpose flour
- 1 Tbsp. cornstarch
- 2 - 3 c. chocolate chips
- Preheat your oven to 350°.
- Mix oil, butter, and sugars. Beat on high speed until nice and creamy.1 c. vegetable or canola oil, 1/2 c. butter, 1 c. sugar, 2 c. brown sugar
- Add eggs and vanilla. Mix well.4 large eggs, 2 tsp. vanilla extract
- Mix flour, soda, salt, and cornstarch in a separate bowl. Add to the wet ingredients and mix.2 tsp. baking soda, 2 tsp. salt, 5 - 5 1/2 c. all-purpose flour, 1 Tbsp. cornstarch
- Stir in the chocolate chips. (You can add more or less as desired.)2 - 3 c. 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.
- Let the cookies rest on the tray for a minute. Then transfer them to a wire rack to cool.
- Store in an airtight container.