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Amish Chocolate Chip Cookie Recipe

Amish Chocolate Chip Cookie Recipe

Soft, buttery, and made with a hint of cream of tartar, this Amish Chocolate Chip Cookie Recipe delivers old-fashioned flavor with a tender, melt-in-your-mouth texture. Perfect for classic drop cookies or fun cut-out shapes, it’s a nostalgic treat that blends tradition with chocolatey goodness.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 40
Course: Dessert, Snack
Cuisine: American, Amish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2¾ cup All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cream of tartar Adds tang and soft texture
  • ½ tsp Salt
  • 1 cup Unsalted butter Softened
  • 1 cup Granulated sugar
  • ½ cup Brown sugar Packed
  • 2 Large eggs Room temperature
  • 2 tsp Vanilla extract Pure vanilla preferred
  • 2 cups Semi-sweet chocolate chips Or chunks for extra texture

Equipment

  • 2 Mixing bowls One for dry, one for wet ingredients
  • 1 Electric mixer Hand or stand mixer
  • 1 Whisk For combining dry ingredients
  • 2 Baking sheets Lined with parchment paper
  • 1 Spatula or spoon For mixing in chocolate chips
  • 1 Cookie scoop For uniform drop cookies
  • 1 Rolling Pin For cut-out version
  • 1Set Cookie cutters Optional, for cut-out cookies
  • 1 Wire rack For cooling cookies

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla extract.
  4. Gradually add dry ingredients to the wet mixture. Stir in chocolate chips.
  5. For drop cookies: Drop tablespoon-sized dough balls onto baking sheets.
  6. For cut-out cookies: Chill dough for 1 hour, roll out on a floured surface to ¼ inch thickness, and use cookie cutters to shape.
  7. Bake for 9-11 minutes until edges are golden but centers are soft. Let cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

  • Cream of Tartar Magic: This classic Amish ingredient gives cookies a soft texture and subtle tang — similar to sugar cookies.
  • Chilling the Dough: If you're making cut-out cookies, chilling the dough for at least an hour makes it easier to roll and shape cleanly.
  • Don’t Overbake: Cookies should be just golden at the edges and soft in the center — they’ll continue to set as they cool.
  • Powdered Sugar Finish: For an extra Amish touch, dust cooled cookies with powdered sugar.
  • Fun Twist: Combine sugar cookie dough and chocolate chip dough to create marbled cookies or cookie sandwiches.
  • Storage Tip: To keep cookies soft, place a slice of bread in the storage container. Freeze extras for up to 3 months.
  • Serving : This recipe makes enough to serve about 40 people, depending on cookie size plan for one cookie per person.