For a soft cookie with a golden exterior and delicate middle, this Jimmy John’s Cookie Recipe is ideal. Add a pinch of flaky sea salt on the top.
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Ingredients For Jimmy John’s Cookie Recipe:
In a well-stocked pantry, the ingredients for this Jimmy John’s Cookie Recipe are likely already on hand. Here’s the idea of what you need to know:
- All-Purpose Flour – I used Gold Medal Unbleached All Purpose Flour to test this Jimmy John’s Cookie Recipe. Every time I use it, I get the same results. Creating this recipe was one of my key aims since I wanted to discover a cookie that just required all-purpose flour, which most of us have on hand.
- Baking Soda – Because of this, cookies have that soft and sensitive feel that is so appealing. Always refill your baking soda every few months (I repeat, every few months). You won’t get the same results if you use an old package of baking soda.
- Light Brown Sugar and White Sugar – Light brown sugar and white sugar are used in equal proportion in these Jimmy John’s Cookies. The combination of the two sugars gives the cookies the right amount of crispness and softness.
- Unsalted Butter – It is essential to use unsalted butter to acquire the correct salt quantity (see below). If using salted butter, it is best to exclude the kosher salt from the cookie dough so that the cookies do not become too salty. Don’t forget to remove the butter from the refrigerator first. It must be softened while retaining a subtle coolness to the touch.
- Kosher Salt and Flaked Sea Salt – The sugar and chocolate chips in Jimmy John’s Cookies are balanced and enhanced by a moderate quantity of salt. In the cookie batter, use kosher salt, which has bigger granules than conventional table salt. (If you just have table salt, drop the amount by half in this Jimmy John’s Cookie recipe to avoid overly salty cookies.)
- Eggs and Pure Vanilla Extract – Without these two ingredients, Jimmy John’s Cookies cannot be considered excellent. The eggs contribute texture, while the vanilla essence imparts flavor. Egg yolks are necessary for giving cookies their characteristic chewy texture.
- Semisweet Chocolate Chips – These are traditional, but check below for alternatives!
What Causes Cakey Jimmy John’s Cookies?
- Using too much flour – This is usually always the correct response. Make sure you don’t compress your flour by measuring it by weight or by spooning it into a measuring cup extremely loosely. The brand of flour you’re using may be at blame if you keep getting cakey cookies after following this Jimmy John’s Cookie recipe to the letter. Gold Medal Unbleached All-Purpose Flour yields the best and most consistent results in my tests of these cookies.
- Using too much egg or over-beating it – Cakey Jimmy John’s Cookies can also be caused by using too many eggs or pounding in too much air after the eggs have been added. Double-check that you’re using regular “big” eggs, and make sure to stop mixing them as soon as they’re equally incorporated into the butter-sugar mixture. Use one whole egg and one yolk if the eggs are very big. Your Jimmy John’s Cookies will have a chewy texture thanks to the egg yolks. Cookies get their cakey texture from egg whites.
- Using cold butter – The butter should be at room temperature before beginning. A gentle push of your finger should be enough to imprint it.
- Cookies are too small – Your Jimmy John’s Cookies should be of the correct size. Cookies that are too little won’t be able to spread out and develop chewy cores because they lack sufficient room.
- Not Deflating After Baking – After removing the cookies from the oven, firmly tap the baking sheet on the counter to ensure that the cookies have cooled completely. This will cause the cookie’s center to deflate, allowing it to retain its chewiness when cooled.
How To Shape Cookie Dough?
When scooping out the dough, use a 1 Tablespoon measuring spoon, but make the dough generous spoonfuls with the dough rounded at the top. After baking, your Jimmy John’s Cookies will measure between 3 and 4 inches wide.
Best Fillings For Your Jimmy John’s Cookie
The basic filling is semisweet chocolate chips, but other popular choices include:
- Chocolate Chunks
- High-Quality Chocolate Bars, chopped
- Chopped Candy (chopped Heath bar is great!)
- Chopped nuts – like pecans or walnuts
How To Make Jimmy John’s Cookie
- Whisk together the flour, baking soda, and salt in a small basin. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high for about 3 minutes, until light and fluffy (it should resemble fluffy frosting).
- Add the eggs and vanilla and mix on low until incorporated, scraping the bowl if necessary.
- Add the flour mixture all at once and mix on low speed until incorporated (stop mixing as soon as there are no dry spots of flour in the dough – do not overmix).
- Add the chocolate chips to the batter and mix on low speed until barely incorporated.
- While the oven preheats, transfer the mixing bowl to the refrigerator and chill it for 20 minutes. (This step is essential, as the chilled dough is essential for the cookies’ soft cores.)
- Preheat the oven to 350 degrees Fahrenheit / 177 degrees Celsius.
- Grease or line a baking sheet with a Silpat baking mat or parchment paper.
- Use a tablespoon measuring spoon to scoop out even pieces of chilled cookie dough (use the measuring spoon as a reference, but make them “heaping” teaspoons with dough rounded over the top). Note: Cookie dough should be around the size of a golf ball. If the cookies are any smaller than this, their cores will not be soft and chewy.)
- Spread the cookie dough on the prepared baking sheet, giving room for the cookies to expand.
- Bake the cookies for 9 to 12 minutes, or until the rims are just beginning to turn golden brown and the centers are still very light and soft (they will continue to darken after being removed from the oven).
- When you take the baking sheet from the oven, tap it several times on the kitchen counter to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
- Sprinkle flaky sea salt on the cookies’ tops (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
- Allow the cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack. (Note: If you attempt to move them too soon, they may crumble, but they will solidify as they cool.)
- Cookies can be stored in an airtight jar at room temperature for up to three days.
What To Searve With Jimmy John’s Cookies?
Some options for pairing with Jimmy John’s cookies include:
If you want more sides dishes ideas you can learn more about What To Serve With Cookies
How To Store Jimmy John’s Cookies?
Your Jimmy John’s Cookie can be kept at room temperature in an airtight container for up to 2 weeks or refrigerated for up to 2 months. Cookies keep their quality in the freezer for 8 to 12 months.
How To Freeze Your Jimmy John’s Cookie Dough
Frozen Jimmy John’s Cookie dough is like money in the bank (but I have to store it in my downstairs freezer…and out of reach.) You can bake one at a time or the entire batch as needed. The best approach to freezing cookie dough is as follows:
To bake your Jimmy John’s Cookies from frozen, follow these steps: Bake the cookie dough immediately from the freezer for 16 to 18 minutes at 325°F / 163°C. (The lower temperature and longer cook time are necessary for the dough to thaw and cook thoroughly.)
Jimmy John’s Cookie Recipe Nutrition Facts
Amount Per Serving
- Calories 410
- Total Fat 19g
- Saturated Fat 12g
- Trans Fat 0g
- Cholesterol 50mg
- Sodium 290mg
- Total Carbohydrate 56g
- Dietary Fiber 1g
- Sugars 32g
- Protein 5g
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- Amount Per Serving
- Calories 410
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 12g60%
- Cholesterol 50mg17%
- Sodium 290mg13%
- Total Carbohydrate 56g19%
- Dietary Fiber 1g4%
- Sugars 32g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.