Mohamed Shili This delicious and easy chocolate chip cookie recipe by Joanna Gaines is perfect for a quick, homemade treat. With simple pantry staples and rich, gooey chocolate chips, these cookies are soft, chewy, and irresistibly sweet. Whether for a cozy snack or sharing with friends, they’re a classic crowd-pleaser every time!
Recipe Ingredients:
- 2 1/2 cups all purpose flour
- 1 heaping tsp baking soda
- 1/2 teaspoon salt
- 8 tablespoon unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
How To Make Chocolate Chip Cookies?
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or use a non-stick baking sheet.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Mix in the dry ingredients: Gradually add the flour mixture to the butter mixture, stirring until well combined.
- Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Drop the dough: Use a large spoon to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Place in the oven and bake for 10-11 minutes, or until the cookies are lightly golden at the edges.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Recipe Tips:
- Measure accurately: Use proper measuring cups for dry and wet ingredients. Too much flour can make cookies dry, so spoon and level the flour instead of packing it into the cup.
- Soften the butter correctly: The butter should be soft but not melted. Press it with your finger – it should leave an indent without sinking completely.
- Use room temperature eggs: Cold eggs can cause the butter mixture to curdle. Let eggs sit at room temperature for 15 minutes before using them.
- Don’t overmix the dough: Stir until the flour disappears. Overmixing can make the cookies dense and tough instead of light and chewy.
- Chill the dough for thicker cookies: If you have time, chill the dough for 30 minutes before baking. This prevents spreading and makes thicker, bakery-style cookies.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the chocolate chip cookies cool completely to room temperature. Store them in an airtight container with a layer of parchment paper between cookies to prevent sticking. Keep them in the refrigerator for up to 1 week.
- Freeze: Let the cookies cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, let them sit at room temperature for 1-2 hours before serving.
Nutrition Facts
Serving Size: 1 cookie (out of 24 servings)
- Calories: 211
- Total Fat: 7.7g
- Saturated Fat: 4.5g
- Cholesterol: 27.5mg
- Sodium: 113.3mg
- Potassium: 16.7mg
- Total Carbohydrate: 32.3g
- Dietary Fiber: 1.0g
- Sugars: 19.7g
- Protein: 2.3g
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Joanna Gaines Chocolate Chip Cookies
Description
This delicious and easy chocolate chip cookie recipe by Joanna Gaines is perfect for a quick, homemade treat. With simple pantry staples and rich, gooey chocolate chips, these cookies are soft, chewy, and irresistibly sweet. Whether for a cozy snack or sharing with friends, they’re a classic crowd-pleaser every time!
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or use a non-stick baking sheet.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Mix in the dry ingredients: Gradually add the flour mixture to the butter mixture, stirring until well combined.
- Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Drop the dough: Use a large spoon to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Place in the oven and bake for 10-11 minutes, or until the cookies are lightly golden at the edges.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Notes
- Measure accurately: Use proper measuring cups for dry and wet ingredients. Too much flour can make cookies dry, so spoon and level the flour instead of packing it into the cup.
- Soften the butter correctly: The butter should be soft but not melted. Press it with your finger – it should leave an indent without sinking completely.
- Use room temperature eggs: Cold eggs can cause the butter mixture to curdle. Let eggs sit at room temperature for 15 minutes before using them.
- Don’t overmix the dough: Stir until the flour disappears. Overmixing can make the cookies dense and tough instead of light and chewy.
- Chill the dough for thicker cookies: If you have time, chill the dough for 30 minutes before baking. This prevents spreading and makes thicker, bakery-style cookies.
Joanna Gaines Chocolate Chip Cookies
