This Trader Joe’s Chocolate Chip Cookie recipe is a soft and chewy recipe, designed to be made with all your favorite Trader Joe’s ingredients. It’s a straightforward recipe, ready in about 30 minutes.
Jump to RecipeTrader Joe’s Chocolate Chip Cookie Recipe Ingredients
- 1 cup Trader Joe’s Cultured Salted Butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons Trader Joe’s Pure Bourbon Vanilla Extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups Trader Joe’s Semi-Sweet Chocolate Chips (12 oz)
How To Make Trader Joe’s Chocolate Chip Cookies
- Prep Oven and Pans: Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl with an electric mixer, cream the softened butter and both sugars together until they are combined and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then beat in the vanilla extract until everything is light and well-mixed, about 1 minute.
- Finish the Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until they are just combined. Use a spatula to stir in the Trader Joe’s chocolate chips.
- Scoop and Bake: Roll about 2-3 tablespoons of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. Bake for 8-10 minutes. The cookies are done when the edges are just barely starting to turn golden brown, but the centers still look soft and slightly underdone.
- Cool and Serve: Let the cookies sit on the hot baking pan for 5 minutes to finish setting up before transferring them to a cooling rack to cool completely.
Recipe Tips
- How to get soft, chewy cookies? The most important secret is to not over-bake them! Pull the cookies from the oven when the centers still look a little doughy. They will finish cooking from the residual heat of the pan, resulting in a perfect soft and chewy texture.
- Do I have to chill the dough? No, and that’s the best part of this recipe! This is a straightforward, no-chill dough, which means you can have warm, fresh cookies in under 30 minutes.
- What makes this a “Trader Joe’s” cookie? This recipe shines with Trader Joe’s ingredients, but the real star is their chocolate. Using their Semi-Sweet Chocolate Chips or chopping up one of their famous “Pound Plus” chocolate bars will give you those big, melty pools of chocolate that make these cookies irresistible.
- Can I use different mix-ins? Absolutely. This is a great base recipe. Swing by the nuts and dried fruit aisle at Trader Joe’s and substitute the chocolate chips with an equal amount of their toasted pecans, walnuts, or even dried cranberries.
What To Serve With Chocolate Chip Cookies
The classic and unbeatable pairing for a warm chocolate chip cookie is a tall, cold glass of milk. They are also fantastic with:
- A hot cup of coffee or tea
- As the “bread” for a decadent vanilla ice cream sandwich using Trader Joe’s French Vanilla Ice Cream.
How To Store Chocolate Chip Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days.
- Freeze: For longer storage, you can freeze the raw cookie dough. Scoop the dough into balls, freeze them solid on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. You can also freeze the baked cookies in an airtight container for up to 2 months.
Chocolate Chip Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 183kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 8g
- Sodium: 153mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Flat cookies are usually the result of using butter that was too soft or melted. Your butter should be at a cool room temperature, not overly soft. You can also try chilling the dough for 30 minutes if your kitchen is very warm.
Yes. You can use Trader Joe’s Gluten-Free All-Purpose Flour as a 1:1 substitute in this recipe.
Yes, you can. Using dark brown sugar will result in a cookie that is slightly softer and chewier, with a more pronounced molasses flavor.
Try More Recipes:
- Trader Joe’s Yellow Curry Recipe
- Trader Joe’s Sirloin Steak Tips Recipe
- Trader Joe’s Sweet Potato Gnocchi Recipe
Trader Joe’s Chocolate Chip Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings10
minutes10
minutes183
kcalA simple, straightforward, and amazingly delicious chocolate chip cookie that turns out perfectly soft and chewy every single time, made easy with ingredients from Trader Joe’s.
Ingredients
1 cup Trader Joe’s Cultured Salted Butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp Trader Joe’s Pure Bourbon Vanilla Extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups Trader Joe’s Semi-Sweet Chocolate Chips
Directions
- Preheat oven to 375°F. In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter and both sugars until combined.
- Beat in the eggs and vanilla until light and fluffy.
- Gradually mix in the dry ingredients until just combined. Stir in the chocolate chips.
- Roll 2-3 tablespoon-sized balls of dough and place them on a parchment-lined baking sheet.
- Bake for 8-10 minutes, until the edges are just beginning to turn brown.
- Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- The most important tip for this recipe is to not over-bake the cookies. They should look doughy in the center when you pull them from the oven for the perfect soft texture.
- This is a no-chill cookie recipe, which makes it incredibly fast and easy.
- For the best results, use room temperature eggs and softened (not melted) butter.
- Using a cookie scoop is the best way to get uniformly sized cookies that will all bake evenly.
