Chocolate Chip Cookies
Joanna Gaines Chocolate Chip Cookies are a favorite treat for my family
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
Tip: Depending on how much you love your chocolate, add up to 1/2 C. more or 1/2 C. less chocolate chips, to your preference.