Appetizers & Snacksbiggerbolderbaking4.4
Homemade Chips Ahoy! Cookies
Easily make a classic at home with my Homemade Chips Ahoy! Cookies Recipe so you never have to buy store bought Chips Ahoy! again.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- pan
📝 Preparation Steps
1
Preheat the oven to 325°F (165°C) convection (fan assist)* and line 3 baking sheets with parchment paper. Set aside.
2
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, granulated sugar on high speed until light and fluffy, about ⏱️ 3 minutes.
3
In a separate, medium bowl, combine the flour, salt and baking soda.
(8 oz/225 g) granulated sugar1 cup(1 lb 4 oz/568 g) all-purpose flour4 cupssalt2 teaspoons(12 oz/340 g) semi-sweet chocolate chips2 cupsbaking soda1 teaspoon
4
On low speed, add the flour mixture to the butter and mix until combined. The mixture will be crumbly.
5
Add in the water and vanilla and mix until the dough is formed. Finally, fold in the chocolate chips.
6
Roll 1 tablespoon-sized scoops of dough into balls, then flatten until the dough is ¼-inch (6mm) thick and place 2-inches (5 cm) apart on the prepared baking sheets.
7
Bake the cookies for ⏱️ 10 -12 minutes, until cookies are golden brown. Once out of the oven immediately do a 'pan bang' on the counter to create a crinkle on top. Allow to cool completely on the tray.
8
Enjoy the cookies with a big glass of cold milk. Store in an airtight container at room temperature for up to 1 week.
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