Joanna Gaines' Chocolate Chip Cookies

Joanna Gaines' Chocolate Chip Cookies were, by far, the sweetest cookies of the recipes we made and 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.

cookies, chocolate chip, Joanna Gaines
cookies
American
Yield: makes about 40 cookies
Author: Joanna Gaines
Joanna Gaines' Chocolate Chip Cookies

Joanna Gaines' Chocolate Chip Cookies

from Magnolia Table cookbook
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

  • 2½ cups all-purpose flour
  • 1 heaping teaspoon baking soda
  • ½ teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1½ cups semisweet chocolate chips

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
  6. 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.
  7. Store the cookies in a tightly covered container at room temperature for up to 3 days.

Nutrition Facts

Calories

132.8

Fat (grams)

4.9

Sat. Fat (grams)

3

Carbs (grams)

25.6

Fiber (grams)

.3

Sugar (grams)

15.5

Protein (grams)

1.1

Sodium (milligrams)

53.1

Cholesterol (grams)

15.5

Nutritional information calculated using the Recipe Calculator on SparkRecipes.com

Did you make this recipe?
Tag @shesalmostalwayshungry on instagram and hashtag it #shesalmostalwayshungry
Created using The Recipes Generator

Comments

  1. Pretty remarkable post. I simply came across your blog and desired to say that I have really enjoyed searching your blog posts. we provide vanilla bean paste at affordable cost. to know more visit our website.

    ReplyDelete

Post a Comment