Whenever I need a sweet treat or just a little snack to brighten my day, I find myself reaching for a small stack of Chips Ahoy cookies. And when I say “small stack”, I admit it could be more than a few cookies! But these packaged divine treats are totally addicting- thick, round, and crumbly with deliciousness packed into every single bite! The granulated sugar keeps them crisp, and the brown sugar gives them their trademark heavenly aroma.
My (almost) addiction to these cookies motivated me to try and replicate the same taste and aroma in a home-made version. I think I was quite successful with the recipe below. So before you run to the grocery store next time to buy Chips Ahoy cookies, check out this recipe to make some on your own right at home.
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 cup granulated sugar
1 cup light brown sugar, firmly packed
1 1⁄2 cups vegetable shortening
1 egg white (large)
1 1⁄2 teaspoons vanilla extract
2 -4 tablespoons warm water
12 ounces mini semi-sweet chocolate chips
- Make sure all ingredients are at room temperature.
- Preheat oven to 325 degrees Fahrenheit.
- Mix the flour and baking soda in a bowl and set aside.
- Mix the two sugars and shortening by using an electric mixer. When the mixture is creamy, add the vanilla extract, salt, and egg white.
- Now to this add the flour 1/2 cup at a time, adding a tablespoon of warm water as necessary to mix the flour. Keep the mixer at low speed. Don’t exceed 4 tablespoons of water, so you make a firm dough. Also resist the urge to add another egg- the cookie dough needs to be quite stiff.
- Knead the dough with your hands as it gets thicker, until it comes together properly. Then mix in the semi-sweet chocolate chips.
- Roll the dough into 2-inch balls and press down with the palm of the hand to flatten. Bake on an ungreased cookie sheet for 12 to 15 minutes or until golden brown. Enjoy them fresh out of the oven!
Leftover cookies (if any!) can be stored in an airtight container.
This easy recipe does not require much work, and once the cookies start to bake in the oven, your kitchen will smell absolutely divine! If you do not need the cookies right away, you could also freeze the dough in a log and slice and bake later. Just put the dough on some clear plastic wrap or wax paper.
Then shape into a cylinder and close the plastic wrap tightly around the dough. Roll back and forth to form it into a log. Store in the freezer. For any sudden cookie cravings, just cut discs from the log and bake. Your cookies will be ready in no time! You can also keep the dough in the refrigerator for a few days.
Follow this easy recipe to make irresistibly delicious, crispy, and crumbly home-made version of Chips Ahoy cookies. Store the dough in the freezer to bake quickly for any cookie cravings!