Joanna Gaines' Chocolate Chip Cookies Recipe
These Joanna Gaines chocolate chip cookies from Magnolia Table are thick, chewy, bakery-style chocolate chip cookies with crisp edges, soft centers, and plenty of semisweet chocolate chips.
Servings: 16
Calories: 334kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 heaping tsp baking soda
- ½ teaspoon salt
- 8 tablespoon unsalted butter softened
- 2 cups light brown sugar packed
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or use a nonstick cookie sheet.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until fluffy using a handheld mixer.
- Add the eggs, one at a time, followed by the vanilla.
- Slowly add the flour mixture into the butter mixture and stir until just combined.
- Fold in the chocolate chips until evenly combined.
- Drop dough by large spoonfuls onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-11 minutes, or until lightly browned.
- Allow cookies to cool on the pan for 1 minute before transferring to a cooling rack.
- Repeat until all the dough has been used. Enjoy!
Notes
- Make sure to use a heaping teaspoon of baking soda. This helps create the thick, bakery-style texture these cookies are known for.
- Do not overbake. The cookies will continue to set as they cool and stay soft and chewy in the center.
- Semisweet chocolate chips work best, but milk chocolate, dark chocolate, or chocolate chunks can also be used.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 2cookies | Calories: 334kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 109mg | Potassium: 164mg | Fiber: 2g | Sugar: 33g | Vitamin A: 217IU | Calcium: 41mg | Iron: 2mg
