Joanna Gaines’ Chocolate Chip Cookies are one of my family’s favorite treats.
The most requested snack.
The most requested dessert
The most of all the best recipes you can find, or bake.
A few years ago, we hosted a Graduation party for our youngest. I made dozens of these cookies, knowing kids and teens can’t resist “a good cookie”!
Gathering two cookies at a time, I put them into small sandwich bags, cut off the plastic zipper, and tied tiny bows on each bag using the school-colors of our new graduate. Or, use pink or blue for a baby shower, Christmas colors, patriotic red, white and blue for the Fourth of July parties…. your party, your choice.
Want the recipe?
Chocolate Chip Cookies
Equipment
- 1 oven
- 1 mixing bowl, measuring cups and measuring spoons, spoon, spatula
- 1 baking sheet and parchment paper
- 1 stand mixer and paddle attachment
Ingredients
- 2 1/2 C. all-purpose flour
- 1 tsp. baking soda heaping spoonful
- 1/2 tsp. sea salt
- 8 tbsp. unsalted butter room temperature
- 2 C. packed brown sugar light brown sugar
- 2 lg. eggs
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 C. semisweet chocolate chips See Tip
Instructions
- Position a rack in the center of your oven, preheat to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beat until blended. Add the vanilla and beat until blended.
- Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
- Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
- Drop by large spoonfuls onto the lined baking sheet, do not flatten. Bake until lightly browned on top, 10-11 minutes. Cool on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
- Store the cookies in a tightly covered container at room temperature for up to 3 days.
- Makes about 40 cookies.
Notes
There you go!
Now, the photo on the actual “recipe” has my cookies, that I’ve sprinkled sea salt on the cookies when still warm and fresh out of the oven. For our party, I did not do this, thinking it would be too “different” for some, or too much sodium for their diets. You never know when you’re baking or cooking for guests, I think it’s better to stay safe than sorry.
Girl…Get your Crazy on at home, but not for the masses:)!!
This is THE BEST, it’s a must try if you haven’t already baked them, you’ll thank me when you make these. They freeze well…. if you actually have any left over!
We’ll talk later,
Enjoy!
xx,
