These chocolate chip cookies are a delightful classic with a rich, buttery flavor and the perfect balance of chewy and soft texture. Here’s a detailed guide to making these irresistible treats!
Ingredients:
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 heaping teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 8 tablespoons (1/2 cup) unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Add-ins:
- 1 1/2 cups semisweet chocolate chips
Instructions:
1. Prep the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
2. Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt until evenly combined.
3. Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and light brown sugar together using a hand or stand mixer on medium speed.
- Beat until the mixture is light, fluffy, and fully incorporated (about 2-3 minutes).
4. Add Eggs and Vanilla:
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and mix until combined.
5. Incorporate the Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients in 2-3 batches, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
6. Fold in the Chocolate Chips:
- Using a spatula or wooden spoon, gently fold in the semisweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
7. Portion the Dough:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets.
- Space them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies:
- Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden, but the centers still look soft.
9. Cool the Cookies:
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
- Transfer them to a wire rack to cool completely.
Tips for Perfect Cookies:
- Softened Butter: Ensure the butter is at room temperature but not melted. This helps achieve the ideal texture.
- Don’t Overbake: For soft, chewy cookies, take them out when they appear slightly underbaked in the center—they’ll firm up as they cool.
- Chill the Dough (Optional): If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking.
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months—bake straight from frozen, adding 1-2 minutes to the bake time.
These cookies are perfect for sharing (or not)! Whether you’re baking for a cozy night in, a holiday party, or just a sweet treat, these JoAnna Gaines’ Chocolate Chip Cookies are sure to be a hit. 🍪