These Amish Chocolate Chip cookies (from my old order Amish Grandmother’s recipe collection) are soft, chewy and easy! These Chocolate chip cookies have a little less sugar than some, but my husband and I agreed that the buttery and chocolatey flavor of the cookie tends to stand out more with less sugar.
Prep time: 20 min.
Bake time: 10-15 min.
Yield: 2 1/2-3 dozen cookies
- 1 cup salted butter, softened.
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large beaten eggs
- 1 teaspoon vanilla
- 2 1/2- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi sweet chocolate chips
- Optional: 2 cups chopped nuts of your choice.
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Preheat oven to 350.
- Cream softened butter and the sugars together in a large mixing bowl, until well combined and smooth. Add the beaten eggs and vanilla, then stir to combine.
- Add 2 1/2 cups flour, baking soda, baking powder and salt. Mix well to incorporate the dry ingredients, then do a roll test: roll the cookie dough into a ball between your palms, if the dough is sticky add another 1/4 cup of flour, or just enough so that you can roll the cookie dough into a ball without it sticking to your palm.
- Fold the chocolate chips and nuts (optional) into the cookie dough, then shape the dough into balls the size of walnuts and place them on greased cookie sheets. (6- 12 per sheet depending on the size. Note* the cookies tend to spread out in the oven so I like to leave an inch or two between the cookies.)
- Bake in the preheated oven for 10-15 minutes until the cookies are golden, then remove them from the oven and allow the chocolate chip cookies to set on the cookie sheets for a few minutes before removing.
- These cookies can be kept in an airtight container for up to a week or frozen for up to 30 days. See Below for Photos and more tips/notes.
For me these Chocolate chip cookies are best served with a glass of fresh whole milk from a local dairy farm.
For the best results when baking cookies be sure to use fresh ingredients such as fresh eggs, flour, baking soda and baking powder.
Do not add too much flour to your cookies, just enough to pass the sticky test helps the cookies to have those soft chewy results we all love!
Cream the butter and sugars well and beat the eggs before adding. This helps to prevent dry cookies.
My mother taught me a cool little trick for testing a cookie for doneness during the baking process: Lightly touch the center of the top of the cookie, if the cookie collapses away from your finger then the cookie needs a few more minutes. But, if the cookie holds its shape then it is fully baked in the center. *Note Use caution with this method as the cookies may be hot.
Let me know in the comments below how the cookies turned out for you!