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homestyle amish chocolate cookies

Amish Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine Amish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 1 Cooling rack
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Cookie scoop

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup walnuts chopped, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients in two additions, mixing just until combined.
  • Fold in the semi-sweet chocolate chips, milk chocolate chips, and walnuts if using.
  • Scoop 1.5-tablespoon mounds of dough onto the prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
  • Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
  • Repeat with remaining dough, allowing the baking sheet to cool between batches.

Notes

For classic Amish-style softness, avoid overmixing once you add the flour to keep gluten development low, and pull the cookies when the centers still appear pale for tender interiors. If your kitchen is warm, chill the scooped dough 15 minutes to reduce spreading. Use a blend of brown and white sugar for chew and crisp edges, and swap in butterscotch chips for a traditional twist. Measure flour by fluffing, spooning, and leveling to prevent dry dough. Cookies keep well in a sealed container with a slice of bread to maintain softness, and the dough freezes beautifully pre-scooped for up to 2 months—bake from frozen adding 1 to 2 minutes.
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