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Hi Bold Bakers!
WHY YOU’LL LOVE THIS CHIPS AHOY! COOKIES RECIPE: Iconic Chips Ahoy! Cookies can be easily recreated from scratch at home with this recipe.
Table Of Contents
- History of Chips Ahoy! Cookies
- What are Chips Ahoy! Cookies? What Does the Name Mean?
- Tools You Need
- Ingredients For Chips Ahoy! Cookies Recipe
- How To Make Chips Ahoy! Cookies
- What do Chips Ahoy! Cookies Taste Like?
- Do I Need to Chill the Dough Before Baking?
- How To Store Chips Ahoy! Cookies?
- FAQs
- Gemma’s Pro Chef Tips
- More Homemade Favorite Store-Bought Cookies & Crackers
History of Chips Ahoy! Cookies
The recipe of Chips Ahoy! Cookies is a variant of the original Toll House Chocolate Crunch Cookie recipe, just like all other chocolate chip cookies recipes. Given the fact that Chips Ahoy! Cookies have become the most popular mass-produced chocolate chip cookies, you don’t want to miss out on a scoop of Chocolate Chip Cookies’ history!
The original chocolate chip cookies recipe, called the Toll House Chocolate Crunch Cookie, was invented in 1938 by chef Ruth Graves Wakefield who was the owner of the Toll House Inn in Whitman, Massachusetts. Chopped chocolate chunks instead of today’s whole chocolate chips were added to elevate the most favored frozen dessert sold at that time-ice cream, of course! (Not an accident!) American soldiers shared their packages from home including chocolate chip cookies not only with themselves but also with troops from other countries.
Since then, chocolate chip cookies started taking over the world!
What are Chips Ahoy Cookies? What Does the Name Mean?
Chips Ahoy! is an American chocolate chip cookie brand, baked and sold by Nabisco that premiered in 1963. Nabisco referred Chips Ahoy! to the old naval warning of spotting other ships “Ships Ahoy!”, marketing these cookies baked with so many chocolate chips that you never take a bite without any!
The Nabisco company hosted a public counting in 1996 to support their claim of having over 1000 chocolate chips in one pack and they succeed with skyrocketing sales as a result! Today, they still keep their promise at least 1,000 chocolate chips per 18-ounce package of cookies!
Tools You Need :
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Stand Mixer
- Mixing bowl
- Wire rack
Ingredients For Chips Ahoy! Cookies Recipe:
- Softened room-temperature butter: You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through. You can also use shortening.
- Dark Brown sugar: Dark brown sugar adds moisture to make them chewy and rich molasses flavor to cookies. It also gives cookies the golden brown finish and keep. Dark brown sugar will work the best.
- Granulated sugar: White granulated sugar adds sweetness. In addition, its lower moisture than brown sugar evaporates faster during baking. Consequently, it caramelizes faster to ensure the crisp.
- All-purpose flour: All-purpose flour is the base and provides the perfect amount of gluten for cookies. You can also use gluten-free flour blend.
- Salt: A pinch of salt brings out all the flavors!
- Baking soda: Baking soda is the leavening agent to make cookies rise.
- Water: A relatively small amount of water hydrates protein to form the perfect amount of gluten to hold the dough together.
- Vanilla extract: Vanilla extract enhances flavors in baking.
- Chocolate chips: The most important part of these iconic cookies! Semi-sweet chocolate chips with cocoa percentage of 52-62% are recommended.
- NO egg: This is an egg-free Chips Ahoy! Cookies Recipe!
How To Make Chips Ahoy! Cookies:
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Preheat the oven to 325°F (165°C) convection (fan assist) in the meanwhile, line 3 baking sheets with parchment paper. Set aside.
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Cream butter and sugar: It takes about 3 minutes to cream butter, granulated sugar and brown sugar until light and fluffy.
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Combine dry ingredients: Combine the flour, salt and baking soda in a medium bowl.
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Assemble cookie dough: On low speed, add the flour mixture to the butter and mix until combined crumbly. Followed by the water and vanilla and mix until the dough is formed. Finally, fold in the chocolate chips.
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Prepare for baking: 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.
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Bake: Bake the cookies for 10 -12 minutes, until cookies are golden brown. Do a pan bang on your counter once out of the oven.
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Enjoy: Grab a big glass of cold milk to go with the cookies! Store in an airtight container at room temperature for up to 1 week.
What do Chips Ahoy! Cookies Taste Like?
The original Chips Ahoy! Cookies Recipe are crunchy and baked with chocolate chips into EVERY bite. At the present time, over 20+ varieties all have their own personalities!
Do I need to chill the dough before baking?
Chilling cookie dough is optional in this recipe but will always enhance both flavors and texture. This dough can be scooped, rolled, flattened and frozen for up to 2 months.
FAQs
How to store Chips Ahoy! Cookies?
Store in an airtight container at room temperature for up to 7 days or in the freezer for up to 2 months.
How to bake them if frozen?
Chilling cookie dough enhances flavors and stabilizes dough in order to prevent cookies from spreading out.
Let frozen cookie dough sit at room temperature for 10-15 minutes while preheating the oven. Once the oven’s ready, bake them until the edges are set and the cookie is beginning to turn darker or golden brown throughout.
How can I use Chips Ahoy! Cookies?
Crush and then fold them into my frozen desserts such as 2-Ingredient Ice Cream and Outrageous Sundaes!
Gemma’s Pro Chef Tips:
Tips:
- I prefer using butter, but for a cookie that stays crunchy longer, replace the butter with shortening.
- Even though I normally use chopped chocolate for chocolate chip cookies, for the most authentic results of Chips Ahoy! Cookies, use chips for these.
- This dough can be scooped, rolled, flattened and frozen for up to 2 months for a quick treat in the future!
- I don’t pack my brown sugar when measuring. To get the most accurate measurement of brown sugar for this recipe, use a kitchen scale.
- If you use a conventional oven for baking these cookies, they will take longer time compared to this recipe. In this case, start checking them after about 15 minutes.
More Homemade Favorite Store-Bought Cookies & Crackers:
- 3 Ingredient Shortbread Cookies
- Homemade Graham Crackers
- Homemade Biscoff Cookies
- Classic Snowball Cookies
- Homemade Animal Crackers
Try These Recipes!
Homemade Chips Ahoy! Cookies Recipe (How to Make Chips Ahoy! Cookies)
Ingredients
- 1 ½ cups (12 oz/340 g) butter, softened
- 1 ⅓ cups (8 oz/225 g) dark brown sugar
- 1 cup (8 oz/225 g) granulated sugar
- 4 cups (1 lb 4 oz/568 g) all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- ¼ cup (2 fl oz/60 ml) water
- 1 ½ teaspoons vanilla extract
- 2 cups (12 oz/340 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (165°C) convection (fan assist)* and line 3 baking sheets with parchment paper. Set aside.
- 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.
- In a separate, medium bowl, combine the flour, salt and baking soda.
- On low speed, add the flour mixture to the butter and mix until combined. The mixture will be crumbly.
- Add in the water and vanilla and mix until the dough is formed. Finally, fold in the chocolate chips.
- 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.
- 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.
- Enjoy the cookies with a big glass of cold milk. Store in an airtight container at room temperature for up to 1 week.
I just made a test batch of these cookies that I plan to bring to a paint and sip night with some friends – they’re really good! The only thing I did differently was add a splash more of liquid because the dough was a bit dry and wasn’t coming together. I also stored them in the fridge until I was ready to bake them. Definitely better than chips ahoy
To Gemma,
I made this earlier, and it turned out AMAZING. Honestly, I don’t know how you come up with these recipes. They turn out amazing every time. I am really happy I stumbled across this website!! THANK YOU!!
These are…. Bad. Way too salty. Toffee hard on the bottom/edges (due to too much sugar). Like a salty sugar daddy. Not even close to a chips ahoy. Honestly, a waste of 3 sticks of butter. Why.
I am really excited to make these for my husband, this is his favorite cookie. I was hoping to try to make the same size of cookies you can buy in the package. Do you think if I half the size on the baking sheet that would work? Thoughts about cook time to accommodate a smaller cookie? Thank you!
I don’t know where I keep going wrong with cookie recipes. They taste great out of the oven, but the next day they are really hard. Any suggestions to avoid that? The flavor of these are delicious and I clearly am going wrong somewhere.
I like your recipes a lot