Bill Mullen’s Favorite AMPed Up Cookies

Here at Bill Mullen Electric we don’t do anything halfway.  We AMP it up!   That extends to our favorite eats too!

To celebrate the 4th of July holiday with you we thought it might be fun to share our version of the American classic . . . the chocolate chip cookie, Mullen style.   Perfect for that holiday picnic, hanging at the pool, or just hanging out.

WARNING:  This is one big batch of crispy, buttery, chocolaty heaven! Each batch will make 4 to 5 dozen 3 inch cookies, but don’t turn your back on them . . .  they disappear quick!



  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 3/4 sticks unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light-brown sugar
  • 3/4 teaspoon kosher salt
  • 2 1/2 teaspoons good quality vanilla extract
  • 2 large eggs
  • 2 cups (12 oz.) milk chocolate chips (or 1 cup milk chocolate chips & 1 cup of chopped nuts)


  1. Preheat oven to 350 degrees.  Using a small bowl whisk the flour and baking soda.  Next using the bowl of an electric mixer and the paddle attachment combine the butter with both sugars.  Beat at medium speed until light and fluffy (the lighter and fluffier the better the batch). Lowering the speed to low, add the salt, 1/4 cup water, vanilla and eggs. Continue beating until well mixed (maybe a little over 1 minute).  Add flour and mix just until combined.  Stir in the chocolate chips, or if you are feeling a little nutty, add your  choice of chopped nuts.

Bakers Hint:  To keep our parchment paper from curling and rolling up at the edges we use a dab of honey on each corner of the paper as a natural glue to keep that parchment secured to the baking sheet.

2.  Using a tablespoon or medium size melon baller, drop balls of dough 2 inches or more apart on baking sheets covered with parchment paper.

3.  Bake until cookies are golden brown.  Bake time can range from 12 to 15 minutes depending on your oven.  Check them at about 12 minutes and wait until cookies are golden brown.  Transfer them to a wire rack and wait until they are completely cool (if you can wait that long …. we can’t).  Store your cookies in airtight containers or ziploc bags.


Donna & The Bill Mullen Team