Joanna Gaines’ Chocolate Chip Cookies

Joanna Gaines' Chocolate Chip Cookies

October 10, 2020

Joanna Gaines’ Chocolate Chip Cookies were, by far, the sweetest cookies of the recipes we made for the Chocolate Chip Cookie Project. It used approximately ½-cup more sugar than each of the other recipes. Her notes state that you could add more chocolate than what the recipe calls for but we followed the recipe as is and found it more than sweet enough.

This cookie was at the bottom of the list but saying that is deceptive. This was by no means a comprehensive comparison of chocolate chip cookies (say that five times fast) and this is still a very good cookie recipe.

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Joanna Gaines Chocolate Chip Cookies

Joanna Gaines’ Chocolate Chip Cookies


  • Author: Joanna Gaines
  • Total Time: 25 minutes
  • Yield: 40 1x

Description

These popular cookies can be found in Joanna Gaines’ Magnolia Table cookbook.


Ingredients

Scale

2 1/2 cups all-purpose flour

1 heaping teaspoon baking soda

1/2 teaspoon sea salt

8 tablespoons (1 stick) unsalted butter, at room temperature

2 cups packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 1/2 cups semisweet chocolate chips


Instructions

Position a rack in the center of the oven and preheat the oven to 350 degrees F. 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 with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and 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 on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan 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.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 133.4
  • Sugar: 13.2 g.
  • Sodium: 64.22 mg.
  • Fat: 5.18 g.
  • Saturated Fat: 3.02 g.
  • Carbohydrates: 20.33 g.
  • Fiber: 0.75 g.
  • Protein: 1.57 g.
  • Cholesterol: 15.72 g.

Keywords: chocolate chip, Joanna Gaines, Magnolia Table

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