This Amish chocolate chip cookie recipe produces thick, soft, and chewy cookies with a slightly crisp edge and a tender center. The secret lies in using melted butter and an extra egg yolk, which creates a rich, dense texture that stays soft for days. These are the kind of cookies you’ll want to make again and again—simple ingredients, no chilling required, and they bake up perfectly every time.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed brown sugar (light or dark)
- 1/2 cup (100 g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (270 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well blended and no sugar lumps remain.
- Add the egg, egg yolk, and vanilla extract. Mix until smooth and glossy.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Fold in the chocolate chips with a spatula.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour, making cookies dry and cakey.
- Don’t overbake: Pull the cookies out when the centers look slightly soft and puffy. They’ll firm up as they cool, leaving you with that perfect chewy texture.
- Room temperature eggs: Cold eggs can seize the melted butter, making the dough stiff. Let your eggs sit out for 15–20 minutes before starting.
- Use good chocolate: Quality chocolate chips or chopped chocolate bars melt better and give a richer flavor. If using a bar, chop it into chunks for pools of chocolate.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for a classic treat. They’re also great crumbled over yogurt or used as a base for an ice cream sandwich. For a festive touch, drizzle with melted white chocolate or sprinkle with flaky sea salt before serving.
Variations
- Nutty: Add 1/2 cup (60 g) of chopped walnuts or pecans along with the chocolate chips.
- Double Chocolate: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and use white chocolate chips for a black-and-white cookie.
- Oatmeal: Swap 1/2 cup (50 g) of the flour for 1/2 cup (40 g) of old-fashioned oats for a heartier texture.
- Spiced: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, cozy flavor.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy. For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months. You can also freeze the raw dough—scoop into balls, freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding 2–3 minutes to the baking time. To reheat, pop a cookie in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to bring back that fresh-baked warmth.
Frequently Asked Questions
Why do my cookies spread too much?
If your cookies spread into thin discs, your butter might be too warm, or your dough might be too warm. Make sure the melted butter is cooled to room temperature, and if your kitchen is hot, chill the dough for 30 minutes before baking. Also, check that your baking soda is fresh—old leavener loses its power.
Can I use salted butter?
Yes, you can use salted butter, but reduce the added salt to 1/4 teaspoon. The cookies will be slightly saltier, which can actually enhance the chocolate flavor.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more tender, but they’ll still be delicious. Add an extra 2 tablespoons of flour if the dough seems too sticky.
Why are my cookies cakey instead of chewy?
Cakey cookies usually come from too much flour or overmixing the dough. Be sure to measure flour correctly and mix just until no dry streaks remain. Also, using melted butter instead of softened butter helps create a denser, chewier texture.
Can I skip the egg yolk?
The extra yolk adds richness and moisture, which is key to the chewy texture. If you skip it, the cookies will be thinner and less tender. You can use a whole egg plus a tablespoon of milk as a substitute, but the texture won’t be quite the same.
How do I know when the cookies are done?
The edges should be golden brown and set, while the centers should look slightly underdone and puffy. If you insert a toothpick into the center, it should come out with a few moist crumbs, not wet batter. Remember, they’ll continue to bake on the hot sheet for a few minutes after you pull them out.
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