Homemade Chips Ahoy Cookies
Sorry to have missed a couple of weeks of chocolate chip cookies! Between Thanksgiving and getting sick, I had to put the experiment on the back burner.
But today I’m back with another famous chocolate chip cookie! Is anyone else a Chips Ahoy junkie like me?? Oh man, I can tear my way through a package of Chips Ahoy before I know what’s hit me and not feel a thing. Same thing with Oreos. And those Keebler elf fudge cookie sandwiches.
Seriously. Hashtag cookie probs.
Which means it’s probably not a great thing that I can now make my own Chips Ahoys at home, without even a trip to the store standing between me and a really unflattering cookie demolition.
I was actually really skeptical of this recipe from the start. It just didn’t really seem feasible to me to make a cookie at home that would taste like a Chips Ahoy cookie. And, okay, so these don’t actually hit the mark 100% if I’m being completely honest. But I was stunned at how close to the real thing I actually got!
They were crunchy in just the right way (without tasting like a burned-crunchy cookie), and they passed the milk dunk test too!
I used a small round cookie cutter as a mold, and pressed the dough into the cutter before baking. I wanted them to be perfectly round like the store-bought version. But you could also just press the dough flat and form it with your hands if you wanted. These cookies won’t spread or puff up at all– they’ll stay the same size they are when you put them in the oven. So just try to shape the dough to the same size the same as the store-bought ones and you’ll be pretty close!
- 1 1/2 cups vegetable shortening
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1/4 cup + 3 Tbsp. water
- 2 cups mini chocolate chips
Preheat oven to 325ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Using an electric mixer, beat together the shortening and both sugars until smooth. Mix int the salt, vanilla, and baking soda.
Slowly add the flour. Mix in the water and mix until soft dough forms.
Add the chocolate chips.
Scoop a rounded tablespoon at a time and form it into a small, flat disc. Place dough on the prepared baking sheet, 2 inches apart. Bake for 12-18 minutes until edges are just barely golden brown (I baked mine for 15 minutes).
Let cool completely on a wire rack. Store in an airtight container.