Fresh baked chocolate chip cookies

Sampson's Chocolate Chip Cookies

A farm recipe from Brazil, Indiana

15 Minutes Prep
12 Minutes Bake
27 Total Time
24 Cookies

These cookies come from my family's farm in the countryside. They're known for their gooey texture and rich chocolate flavor.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter, melted and cooled
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Baking sheets (2)
  • Parchment paper
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Wire cooling rack

Method

The key to these cookies is the melted butter technique. Follow each step and you'll have chewy, delicious cookies every time.

1
Oven and baking sheets with parchment

Preheat & Prepare

Heat your oven to 350°F. Line two baking sheets with parchment paper.

The parchment paper prevents sticking and ensures even browning.
2
Dry ingredients being whisked in a bowl

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Whisking distributes everything evenly throughout the flour.
3
Melted butter cooling in a bowl

Melt & Cool Butter

Melt the butter completely, and then let it cool to room temperature for 10-15 minutes.

Hot butter will scramble the egg, so turn the butter into a cool liquid first.
4
Mixing butter and sugars together

Combine Wet Ingredients

Mix cooled butter with brown and white sugars until everything is combined. Add egg and vanilla, and then mix until smooth.

The mixture should be thick and glossy with sugars mostly dissolved.
5
Adding dry ingredients to wet mixture

Form Dough

Add dry ingredients to wet and stir gently until mixed. A few flour streaks are normal here.

Overstirring develops gluten, which makes tougher cookies. Stir carefully.
6
Folding chocolate chips into dough

Add Chocolate

Fold chocolate chips into the dough until they are evenly distributed.

Use a spatula to fold the chocolate rather than stir to keep the dough tender throughout.
7
Cookie dough scoops on baking sheet

Shape & Bake

Drop big tablespoons of dough 2 inches apart on sheets. Bake 12 minutes until edges are golden.

Centers will look slightly underdone. Let them continue to bake on the hot sheet.
8
Cookies cooling on wire rack

Cool Down

Let the cookies cool on the baking sheet for 5 minutes, and then transfer them to a wire rack.

Cooling first allows the cookies to set. Let them cool completely for best texture.

The Farm Tradition

Growing up on a small farm in Brazil, Indiana, I learned to adopt this recipe from my grandmother, who took care of me when I was a little boy. She always emphasized the importance of melted butter to create a denser, chewier cookie compared to others.