Joanna’s Super-Gooey Chocolate Chip Cookies Put All Others To Shame

Advertisement

AMY NEUNSINGER/MAGNOLIA TABLE

Advertisement
Advertisement

If you’ve been living under a rock and don’t know who Joanna Gaines is, she and her husband Chip are the hosts of HGTV’s Fixer Upper. The couple own a restaurant in Waco, Texas, and Joanna is known for her delicious home cooking.

This is especially true for Joanna Gaines’ chocolate chip cookie recipe. People love her super melty cookies. She craved them so much during her 5th pregnancy that she’d get up to make them at 2:30 AM!

Advertisement

Chocolate chip cookies are the ultimate comfort food. Ooey gooey and super sweet, once you have one, you can’t help but go back for more.

Her secret is using a little less butter than what you’d expect, some brown sugar, and a TON of chocolate chips.

Jenna Moxley

Here’s what you’ll need:

  • 2 1/2 c. all-purpose flour
  • 1 heaping teaspoon baking soda
  • 1/2 tsp. sea salt
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • 2 c. packed light brown sugar
  • 2 large eggs
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/2 c. semisweet chocolate chips (add or subtract up to 1/2 cup depending on how chocolatey you like your cookies!)

1. Position a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. 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.

We promise once you try these cookies, no other chocolate chip cookie will be able to compete. Thanks, Joanna!

×

Like Us on Facebook!