There is something so rewarding about making chocolate chip cookies from scratch. Maybe it’s the nostalgia of it, maybe it’s the deliciousness of it...whatever it is, they never disappoint. Recently I was looking for a new chocolate chip cookie recipe. I tend to bake the traditional Tollhouse recipe, but I was looking for something a little cake-ier and with more depth of flavor.
Enter: Joanna Gaines (who else?!) with the perfect chocolate chip cookie recipe from her new cookbook. You can read the recipe here, along with some tips the author has for even MORE chocolate-y goodness.
This recipe used brown sugar only (no white sugar), which adds a decadent chew and richness to the cookie itself. While the recipe recommends a 10-11 minute bake, I found 12-14 minutes more accurate.
You will need:
2 ½ cups flour
1 BIG teaspoon baking soda
Pinch of salt
1 stick of butter at room temperature
2 cups packed light brown sugar
2 eggs at room temperature
Splash of vanilla extract
Semi-sweet chocolate chips (I don’t have a measurement here because I really feel like this is a personal preference...I used a whole bag.)
Preheat the oven to 350 degrees. Line a baking tray with parchment paper (no need to use baking spray).
Combine the flour, baking soda, and salt together and set aside. In a mixer with a paddle attachment, combine butter and brown sugar until well mixed. Add in the eggs and vanilla until incorporated. Slowly add in the flour mixture until the batter juuuuust comes together- be careful not to over-mix. Add the chocolate chips and mix for about 5 seconds.
Scoop dough into uniform balls and bake for 12-14 minutes.
Enjoy!
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