These chocolate chip cookies are so soft and chewy, you’ll want to make a double batch! With buttery dough and rich chocolate chips, they’re a perfect treat for any time of day.
Trust me, you’ll find it hard to stop at just one (or three). 😉 I love sharing these cookies fresh from the oven, with a glass of milk for a classic combo! Enjoy the warm, melty goodness!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for the cookie’s rich flavor. You can use salted butter, just skip adding the extra salt in the recipe. Some people even like using coconut oil for a dairy-free option!
Granulated & Brown Sugar: The mix of these sugars creates a soft texture. If you want a richer flavor, use dark brown sugar. For a lighter option, use all granulated sugar. You could also try coconut sugar for a different taste!
Chocolate Chips: Semisweet chocolate chips are traditional, but feel free to mix it up! Use dark chocolate, milk chocolate, or even white chocolate for variety. You can also use chocolate chunks for added texture.
All-Purpose Flour: This is the base of your cookie dough. For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Just check there’s enough binding to keep the cookies together!
What’s the Best Way to Cream Butter and Sugars Together?
Creaming the butter and sugars is key for fluffy cookies. Here’s how to do it right:
- Start with room-temperature butter; it should be soft but not melted.
- Use a hand mixer or stand mixer on medium speed. Beat until the mixture turns light and fluffy—about 3-5 minutes.
- This step incorporates air, making your cookies soft and chewy.
Take your time here; it affects the final texture of your cookies significantly! Don’t rush it!
Joanna Gaines Chocolate Chip Cookies Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
How Much Time Will You Need?
This chocolate chip cookie recipe requires about 20 minutes for preparation and 10-11 minutes for baking. Plus, don’t forget to allow time for cooling! In total, you can whip these up in about 40 minutes before enjoying those warm, delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot enough for a perfect bake!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a mixer, beat the mixture until it’s light and fluffy—this usually takes 2-3 minutes. The fluffiness will help create a soft texture in your cookies.
3. Add the Eggs and Vanilla:
Stir in the vanilla extract and then add the eggs one by one. Mix until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the baking soda and salt throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, gently mixing just until combined. Be careful not to overmix; we want the cookies to stay soft!
6. Fold in Chocolate Chips:
Using a spatula, carefully fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies:
Cook the cookies in the preheated oven for 9 to 11 minutes, or until they are golden brown and the edges look set. The centers may look just a tad soft—that’s okay!
9. Cool Down:
After removing the cookies from the oven, let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. This step helps them maintain structure while still being soft.
10. Enjoy!
Serve your delicious cookies with a glass of cold milk and enjoy the comforting, chocolatey goodness!
This recipe yields a batch of delicious, soft, and chewy chocolate chip cookies that you’ll want to make again and again. Happy baking!
Can I Use Unsalted Butter Instead of Salted Butter?
Yes! Unsalted butter is preferred in cookie recipes because it allows you to control the amount of salt in the recipe. If you only have salted butter, just omit the additional salt specified in the recipe.
What If I Don’t Have Brown Sugar?
If you run out of brown sugar, you can substitute it with granulated sugar, but your cookies won’t be as chewy. A quick fix is mixing granulated sugar with a bit of molasses—about 1 tablespoon of molasses for each cup of sugar—to mimic the flavor and texture of brown sugar.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze cookie dough for up to 3 months. Just scoop the dough into portions and place them in an airtight container or freezer bag. When you’re ready to bake, let the dough thaw in the fridge for a few hours before baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a single layer, then transfer to a container or bag for up to 3 months!
