Amish Chocolate Chip Cookies

Picture a tray of golden-brown cookies emerging from the oven, their crackled tops glistening, ribbons of melting chocolate puddling into soft centers, and a warm, buttery aroma curling through the kitchen.

Imagine breaking one open: tender, slightly chewy crumb, crisped edges, and flecks of walnut adding gentle crunch—comfort you can hold in your hand.

These Amish Chocolate Chip Cookies matter to me because they capture homey simplicity—no fuss, just honest ingredients that deliver consistent joy.

They’re the kind of cookie that rescues busy weeknights, anchors Sunday suppers, and turns after-school chaos into a quiet, sweet pause.

Once, when guests arrived an hour early, this dependable dough came together fast, filling the house with that reassuring scent and saving the evening with still-warm cookies.

If you’re craving a go-to treat that’s soft, sturdy, and irresistibly chocolatey—perfect for potlucks, lunchboxes, or late-night tea—these are it. Ready? Let’s cook!

Why You’ll Love It

• Delivers classic, cozy bakery-style flavor in every bite
• Stays soft and chewy for days after baking
• Uses simple pantry staples and common equipment
• Bakes quickly; perfect for weeknight treats
• Freezes beautifully for convenient, bake-on-demand cookies

Ingredients

• 1 cup unsalted butter softened — room-temp for easy creaming
• 1 cup brown sugar packed — dark or light, fresh and moist
• 0.5 cup granulated sugar — fine white for even mixing
• 2 large eggs room temperature — set out 30 minutes
• 2 teaspoons vanilla extract — real vanilla for best flavor
• 2.5 cups all-purpose flour — fluff, spoon, and level to measure
• 1 teaspoon baking soda — fresh, not expired
• 0.5 teaspoon baking powder — aluminum-free preferred
• 0.75 teaspoon fine salt — fine grain mixes evenly
• 1 cup semi-sweet chocolate chips — 50–60% cacao chips
• 0.5 cup milk chocolate chips — creamy contrast in sweetness
• 0.5 cup chopped walnuts optional — lightly toast for extra aroma

Step-by-Step Method

Cream the Butter and Sugars

Beat softened butter with brown and granulated sugars until light and fluffy. Use medium speed for 2–3 minutes to aerate the mixture. Scrape the bowl to make certain even creaming. Proper creaming creates tender interiors and slight lift. Avoid melting the butter; softened butter traps air better and prevents excessive spreading during baking.

Incorporate Eggs and Vanilla

Add eggs one at a time, beating well after each addition until fully emulsified. Mix in vanilla extract until smooth and glossy. Scrape down the bowl to catch any streaks. Don’t overbeat once the eggs are in; just mix until the batter looks cohesive and silky with no curdled appearance.

Combine Dry Ingredients

Whisk flour, baking soda, baking powder, and salt in a separate bowl. Break up any flour clumps for even distribution. Keep measurements accurate to prevent dense cookies. Preparing the dry mix separately makes certain leaveners are evenly dispersed.

This step supports consistent rise and texture in every cookie.

Mix Wet and Dry Gently

Add dry ingredients to the butter mixture in two additions. Mix on low speed just until combined with no dry patches. Stop as soon as streaks disappear to avoid overdeveloping gluten.

Overmixing leads to tough cookies. The dough should be soft and slightly tacky, not stiff or crumbly.

Fold in Chips and Nuts

Use a spatula to fold in semi-sweet chips, milk chocolate chips, and walnuts if using. Distribute add-ins evenly without overworking the dough. Folding preserves the dough’s structure and prevents streaking.

Adjust add-ins to taste, but avoid overloading, which can cause spreading and uneven baking.

Scoop and Space the Dough

Portion 1.5-tablespoon mounds using a cookie scoop for uniform size. Place on parchment-lined sheets, spacing about 2 inches apart for proper airflow. If the kitchen is warm, chill the scooped dough 10–15 minutes to reduce spread.

Keep unused dough cool while batches bake.

Bake Until Edges Set

Bake one sheet at a time at 350°F (175°C) for 9–11 minutes. Watch for edges to set and centers to look slightly underbaked and pale. Rotate the sheet if your oven has hot spots.

Pull early for softer cookies; bake longer for crisper edges. Don’t overbake—carryover heat will finish the centers.

Rest, Cool, and Repeat

Let cookies rest on the sheet for 5 minutes to firm up. Transfer carefully to a cooling rack to finish cooling. Allow baking sheets to cool between batches to maintain consistent spread and bake time.

Store cooled cookies airtight. For softness, add a slice of bread to the container.

Ingredient Swaps

• Dairy-free: Use plant butter or refined coconut oil; swap chocolate chips for dairy-free chips.
• Egg-free: Replace each egg with 1 tablespoon ground flax + 3 tablespoons water (rest 5 minutes).
• Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
• Nut-free: Omit walnuts or use pumpkin/sunflower seeds for crunch.
• Budget/availability: Use all semi-sweet chips (skip milk chocolate); substitute half the butter with neutral oil; light brown sugar can replace dark.
• Regional: Swap part of flour (up to 1/2 cup) with finely ground oats; use butterscotch chips or raisins for an Amish-style twist.

You Must Know

Doneness • If edges are set but centers look glossy and puffed with faint cracks, pull the tray; carryover heat finishes them in 5 minutes on-sheet. Why: prevents dry centers. Anchor: edges light golden, centers pale; remove at 9–11 minutes.

Troubleshoot • If cookies spread into thin puddles by minute 6, chill portioned dough 15–30 minutes and add 1–2 tablespoons flour per cup used. Why: firms fat and corrects low flour. Anchor: dough should scoop cleanly and feel cool; final cookie thickness ~3/8–1/2 inch.

Flavor Boost • For deeper butterscotch notes, brown 1/2 of the butter until nutty, then cool to 75–80°F before creaming. Why: Maillard compounds enhance caramel flavor. Anchor: butter color deep amber; cool to just warm, not hot.

Scale • For double batches, weigh flour: 2.5 cups ≈ 300 g per batch; double to 600 g to keep hydration consistent. Why: volume scooping drifts. Anchor: target dough weight ~980–1,020 g per batch; yields ~24 cookies at 30–32 g each.

Make-Ahead • For freezer convenience, scoop and freeze solid, then bag with air pressed out; bake from frozen adding 1–2 minutes. Why: preserves moisture and shape for weeks. Anchor: freeze at 0°F; use within 2 months; finished centers should still look slightly pale when pulled.

Serving Tips

• Serve warm with cold milk or hot coffee for classic comfort.
• Plate with vanilla ice cream; sprinkle extra chips and a pinch of flaky salt.
• Create a cookie sandwich using whipped cream or chocolate buttercream.
• Pair with fresh berries and a drizzle of warm caramel sauce.
• Crumble over pudding or yogurt parfaits for a crunchy topping.

Storage & Make-Ahead

Store baked cookies airtight at room temperature 3–4 days or in the fridge up to 1 week.

Refresh briefly in a warm oven for softness.

Make-ahead: chill dough up to 72 hours.

Freeze pre-scooped dough or baked cookies up to 2 months.

Bake from frozen, adding 1–2 minutes.

Reheating

Reheat gently.

Microwave 8–12 seconds per cookie wrapped in a damp towel.

Oven at 300°F for 4–6 minutes on a sheet.

Stovetop skillet on low heat 1–2 minutes each side, covered.

Avoid drying.

Lancaster County Bake Sales

Once those cookies are warm and fragrant again, I can almost hear the hum of Lancaster County bake sales—long tables under church pavilions, hand-lettered signs, and baskets lined with gingham.

I picture you walking the rows, comparing golden edges, chocolate-studded tops, and that telltale soft center.

Here’s how I channel that spirit at home: pile the cookies on platters, tuck a parchment square beneath each stack, and label flavors with a simple card.

Keep batches small and fresh; rotate warm trays in as plates empty.

Offer napkins and a jar of cold milk or cider.

For that neighborly touch, slip two cookies into kraft bags and tie with twine.

It’s simple, generous, and unmistakably Lancaster.

Final Thoughts

Ready to bake a batch? Give these Amish Chocolate Chip Cookies a try as written, or make them your own with butterscotch chips, extra walnuts, or your favorite chocolate mix-ins.

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Gritty Texture?

Yes—you can. I swap in a high-quality 1:1 gluten-free flour, add 1 teaspoon xanthan gum if absent, and hydrate the dough 30 minutes. I’d use extra egg yolk and brown sugar for plush, non-gritty tenderness.

How Do High-Altitude Adjustments Change Baking Time and Leavening?

At high altitude, I bake shorter and hotter, and I reduce leaveners slightly. I’ll add a touch more liquid, maybe extra flour, and watch earlier—batter rises faster, dries quicker, and needs gentler lift to prevent collapse.

What’s the Best Way to Prevent Cookie Bottoms From Overbrowning?

Use light-colored, heavy sheets with parchment, bake mid-oven, and pull when edges set pale. I lower heat 15°F, double-pan if needed, and chill dough. If bottoms darken, slide cookies onto a cool sheet immediately.

Are There Dairy-Free Substitutions That Preserve Classic Flavor?

Yes—use refined coconut oil or vegan butter for butter, and two tablespoons oat milk plus one tablespoon oil for each egg. Choose dark chocolate without milk. I promise, you’ll taste caramel notes, tender chew, and familiar, cozy sweetness.

How Can I Scale the Recipe for a Large Crowd Accurately?

Multiply every ingredient by your needed factor, weigh flour and sugars for precision, and bake in batches. I’d keep scoop size constant, rotate sheets, stagger mixing bowls, and track timing like clockwork—consistency turns crowds into hushes.