Soft Amish Chocolate Chip Cookies

 Absolutely! Here's what you can expect with a recipe for

Soft Amish Chocolate Chip Cookies:

Ingredients:

• Dry Ingredients:

  • 2 ¼ cups All-Purpose Flour: Provides structure for the cookies.
  • 1 teaspoon Baking Soda: Leavening agent for a soft and chewy texture.
  • ½ teaspoon Salt:** Enhances the overall flavor profile.
  • 1 teaspoon Ground Cinnamon (Optional): A warm spice that adds depth of flavor, common in Amish baking.

• Wet Ingredients:

  • ½ cup (1 stick) Softened Butter:** Adds moisture, richness, and contributes to the soft and chewy texture.
  • ¾ cup Granulated Sugar:** Sweetens the cookies. You can use a combination of granulated and brown sugar for a deeper flavor, but granulated sugar is more traditional for Amish cookies.
  • ¾ cup Packed Light Brown Sugar:** Adds moisture, sweetness, and a touch of molasses flavor.
  • 2 large Eggs:** Bind the ingredients and contribute structure.
  • 2 teaspoons Pure Vanilla Extract:** Enhances the overall flavor profile.

• Chocolate Chips:

  • 2 cups Semi-sweet Chocolate Chips or a mixture of chocolate chips and chopped nuts (optional)

Instructions:

1. Preheat the Oven: Get your oven preheated to 375°F (190°C). Line baking sheets with parchment paper.

2. Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using).

3. Cream Butter and Sugars: In a large bowl, cream together softened butter and sugars until light and fluffy. This creaming step is important for achieving a soft and chewy texture.

4. Beat in Eggs: Add the eggs one at a time, beating well after each addition.

5. Vanilla Extract: Stir in the vanilla extract.

6. Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix! Overmixing can lead to tough cookies.

7. Chocolate Chips: Fold in the chocolate chips (and chopped nuts if using) until evenly distributed.

8. Scooping and Shaping: Using a rounded tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, leaving some space between them for spreading.

9. Baking: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will continue to firm up as they cool.

10. Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• Use room temperature ingredients for even mixing and a smooth batter. Cold ingredients can make the cookies denser.
• Don't overmix the dough. A few lumps are okay. Overmixing is the enemy of soft and chewy cookies!
• Chill the dough for at least 30 minutes before baking. This step helps the cookies spread less and contributes to a chewier texture. You can even chill the dough overnight for even chewier results.
• The baking time may vary depending on the size of your cookies. Keep an eye on them during the last few minutes of baking. You want the edges to be golden brown but the centers still soft and not fully baked through.
• Amish Soft Chocolate Chip Cookies can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer storage.

These Soft Amish Chocolate Chip Cookies are a delightful treat for any chocolate chip cookie lover. They're soft, chewy, and bursting with chocolatey goodness, with a touch of warmth from the cinnamon (if using). Enjoy!