Craving chewy chocolate chip cookies? This recipe right here is a bakery-style chocolate chip cookie that is going to wow your whole family or guests.
Table of contents
Thick Chocolate Chip Cookies
This Joanna Gaines chocolate chip cookie recipe is one of my favorites. Big, fat, chewy chocolate cookies. Great for entertaining guests, stuffing in lunch boxes, or serving up to a bake sale.
Thick and chewy, these chocolate chip studded cookies bake to perfection. Enjoy with a glass of cold milk!
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Ingredients Needed
- all purpose flour
- baking soda
- unsalted butter
- light brown sugar
- eggs
- vanilla extract
- semi-sweet chocolate chips
Flour – Best way to measure flour is to spoon it from your flour container into your measuring cup. Just a light tapping on the counter to settle the flour.
Brown Sugar – This makes the cookies chewy because of the molasses. If you use granulated sugar the cookies will turn out crispier than usual.
Butter – Make sure the butter is not too soft, let it sit out no longer than one hour before using. The butter needs to stay more firm so the cookies won’t spread in the oven since this is a no-chill cookie dough.
Chocolate Chips – I like semi-sweet chips for this cookie to balance things out but feel free to use dark chocolate if you like. If you use milk chocolate, I like an extra sprinkle of salt to cut the sweetness.
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How to make Joanna Gaines Chocolate Chip Cookies
ONE: Start by preheating your oven to 350F degrees. Then line and prep your baking sheets with parchment paper to be ready for the cookies.
TWO: Put your softened butter and sugar in a stand mixer and beat until blended or for 2-3 minutes on medium high speed. You want it to incorporate the two and create a light and fluffy texture.
THREE: Add in eggs and vanilla and mix on low. Slowly add in the dry ingredients. Make sure to scrape down the sides as you incorporate the two.
FOUR: Add the chocolate chips, and fold them together with a wooden spoon or spatula. Leave a few chips out to top the cookies.
FIVE: Now you will form your cookie balls and place them on the prepared cookie sheets. Top with the remaining chocolate chips. Bake until lightly browned and then transfer to wire racks to cool and serve!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How do I make the cookies thicker?
There are a handful of ways to create large chocolate chips that are thick and full. You will find that mixing your butter and sugar really well helps incorporate air in your dough.
The other thing is to measure the flour right. This recipe is meant to be thicker so know the texture of the dough will be slightly different than other recipes. Use large cookie dough mounds, so as they bake they are nice and big.
How can I make the cookies fluffier instead of flat?
Aim for slightly softened butter, not melted. You will find if you pour melted butter into your cookies it will change the texture. Ensure it is butter and not margarine.
Whip the butter and sugar well, as I mentioned above.
Why are my cookies so flat?
If your cookies are flat, you will find that melted butter or too soft of butter could be the culprit. To fix this issue, simply place the cookie dough covered in the fridge for an hour.
That way it firms up the dough. Then bake up your giant chocolate chip cookies. Don’t feel you have to throw out the dough, just know refrigerating is key.
Can I freeze them?
You can freeze the Joanna Gaines chocolate chip cookies raw or cooked! I will show you how to freeze them both ways so you can pick and choose what you prefer.
Freezing Raw Cookie Dough – Mix up the cookie dough as directed. Then scoop up the cookies into the cookie dough balls, and place on a lined baking sheet.
Place in the freezer and freeze the cookies for around an hour. You want them to firm up a bit. Then place in a freezer bag or container.
Freeze for 3-4 months. When you want to make the cookies bake at 350 degrees in a preheated oven. Just add a couple of minutes to allow the dough to thaw a bit from being frozen.
Freezing Baked Cookies – If you want to freeze the baked cookies, just allow them to fully cool. Then place in a freezer container and store for up to 3 months. Then thaw on the counter and enjoy!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
If there is one recipe I recommend it is this perfect large chocolate chip cookie one to keep on hand for the ultimate cookie dessert. Thick cookies never tasted so good.
More Delicious Cookies
- chocolate haystack cookies
- hot chocolate cookies
- pecan snowball cookies
- chocolate espresso icebox cookies
- M&M cookies
- sprinkle cookies
- chocolate dipped peanut butter cookies
- basic cookie dough
- kitchen sink cookies
Thick & Chewy Chocolate Chip Cookies
Thick and chewy, these chocolate chip studded cookies bake to perfection. Enjoy with a glass of cold milk!
Ingredients
- 2 ½ cups all purpose flour, loosely packed
- 1 ¼ teaspoon baking soda
- Pinch of kosher salt
- 1 stick unsalted butter, slightly softened*
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 ounce semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 sheet trays with parchment paper, set aside.
- In a large bowl, whisk together the flour, baking soda, and salt, set aside.
- In the body of a stand mixer with the paddle attachment, or with a hand mixer on medium speed, cream together the butter and brown sugar until smooth. About 2-3 minutes.
- Add in the eggs and vanilla, mix together on slow speed until combined.
- Add in the flour mixture and mix in starting on slow and gradually increase the speed to medium until the flour is incorporated. Scrape down the sides as needed. Add in about ¾ of the chocolate chips and mix in just to incorporate through the cookie dough.
- Make 12 even dollops of the dough on the parchment paper lined sheet tray about 3-4 inches apart.
- Top each cookie with the remaining chocolate chips.
- Bake for 12-15 minutes until golden brown. Let cool slightly on the sheet tray, transfer to a wired rack and cool completely.
- Enjoy!
Notes
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
*Make sure the butter is not too soft, let it sit out no longer than one hour before using. The butter needs to stay more firm so the cookies won’t spread in the oven since this is a no-chill cookie dough.
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Nutrition Information:
Yield: 12 Serving Size: 1 cookieAmount Per Serving: Calories: 405Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 167mgCarbohydrates: 65gFiber: 2gSugar: 43gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe is inspired by Joanna Gaines chocolate chip cookie recipe.
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