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If these chocolate chip cookies look amazing to you, but you’re keeping your distance because of heartburn, this post is for you.
Read on to learn how I use PEPCID AC® Maximum Strength for Heartburn to treat and prevent heartburn, which allows me to enjoy my very favorite treat!
This recipe for Joanna Gaines Chocolate Chip Cookies won’t let you down! Crispy edges, chewy centers, and rich milk chocolate chips that will having you reaching for a glass of milk.
After my last baby, the heartburn decided to stick around after the pregnancy and turned my life upside down! We’re total foodies in our family, and not being able to eat some of my favorite foods was horrible. I’m famous for my chocolate chip cookies, and it’s my go-to dessert for every occasion. I like to use THE BEST chocolate in my cookies– which tastes great, but gives me instant heartburn after just one cookie, which is why I love that I can use PEPCID AC® as a preventative.
PEPCID AC® *prevents heartburn if taken 10-60 minutes before a meal. One tablet prevents* and treats heartburn and lasts all day. But what if you forget to take it before eating? No worries! It starts to relieve heartburn in 15-30 minutes
What’s in Joanna Gaines Chocolate Chip Cookies?
- 2 ¼ cups all-purpose flour, packed
- 1 heaping teaspoon baking soda
- 1/2 teaspoon sea salt
- 8 tablespoons
- (1 stick) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups milk or semisweet chocolate chips
How to Make this Recipe
1. Mix the brown sugar and the butter.
Use an electric hand mixer or stand mixer on high speed to whisk until light and fluffy.
2. Mix in the eggs and vanilla.
Mix just enough to create a homogenous mixture– you shouldn’t be able to see any egg goop or chunks of brown sugar. Once you reach that point, stop mixing. Overmixing will create air in the dough which will make a cake-y cookie.
3. Sift in the flour, baking soda, and salt.
Joanna’s recipe calls for a heaping teaspoon of baking soda, which is important because adding a little more baking soda will make these cookies extra chewy! A “heaping” scoop should look like this…
Can you see how the baking soda domes above the teaspoon? That’s what you’re going for.
4. Switch to a spoon or spatula to mix up the dough and mix in the chocolate chips.
Tip: save a small bowl full of chocolate chips to press into the tops of the cookies. It makes them look pretty (we eat with our eyes first, right?) and it helps to evenly distribute the chocolate!
5. Scoop the dough onto the cookie sheet.
6. Bake at 350ºF for 8-9 minutes.
And then press the chocolate chips into the top of the cookies while they are warm and fresh out of the oven.
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