J & J Homestead

An Absolute Classic!

If you’ve visited the J & J Homestead farmstand, you’ve probably noticed one item that seems to disappear faster than anything else on the shelves: our Chocolate Chip Cookies.

Week after week, these cookies sell out. While we love offering fresh eggs, honey, vegetables, breads, and seasonal treats, nothing has earned quite the following that our chocolate chip cookies have. Customers regularly ask if we’ll have them available, and we’ve even heard complaints when we accidentally sell out before the weekend is over!

What makes them so special? They’re oversized, bakery-style cookies with crispy edges, soft centers, and an abundance of chocolate in every bite. They’re rich, buttery, and loaded with both milk and semisweet chocolate chips for the perfect balance of sweetness.

Today, we’re sharing the recipe that has become the signature treat of our farmstand.

The Secret to Our Farmstand Cookies

Unlike many cookie recipes that call for softened butter and quick mixing, these cookies start with cold butter and spend time chilling before baking. The result is a thick, hearty cookie that doesn’t spread too much in the oven and develops incredible flavor and texture.

Another secret is the combination of light and dark brown sugar. The mixture creates a deeper caramel flavor while helping the cookies stay soft and chewy.

Finally, we don’t believe there’s such a thing as too much chocolate. Every cookie is packed with chocolate chips inside and topped with even more before baking.

J & J Homestead’s Best-Selling Chocolate Chip Cookie Recipe

Ingredients

• 3 c all-purpose flour
• 2 tsp cornstarch
• 1 tsp fine sea salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 c / 2 sticks cold unsalted butter, cubed
• 3/4 c granulated sugar
• 1 c packed light
• 1/4 c dark brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp butter extract
• 2 1/2 c semisweet and milk chocolate chips, mixed
• 1 c semisweet and milk chocolate chips, mixed (for topping)

Directions

Preheat the oven to 375°F. Line two large baking sheets with parchment paper.

In a large bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, baking soda, and sea salt.

In the bowl of a stand mixer, beat together the cold cubed butter, granulated sugar, and brown sugars on medium-high speed until well combined. In a separate small bowl, combine the eggs, vanilla, and butter extract. Add the eggs and vanilla & and butter extract to the butter mixture, and continue mixing until fully incorporated.

Gradually add the dry ingredients and mix on low speed until just combined. Slowly fold in the 2½ cups of mixed chocolate chips.

Place the remaining cup of chocolate chips into a small bowl.

Using a 1/4-cup measuring cup or large cookie scoop (2 to 2.7 ounces), portion the dough and roll into balls. Dip the tops of each dough ball into the reserved chocolate chips so every cookie has a bakery-style chocolate-covered top.

Arrange the dough balls on the prepared baking sheets, leaving plenty of space between them. Six cookies per baking sheet works best. Eight will work if using large English muffin rings.

For the best results, place the baking sheets in the freezer for at least 2 hours and up to 12 hours before baking.

Bake for 18–20 minutes, depending on cookie size, until the edges are lightly browned and the centers are still slightly puffy.

**One of our favorite tricks is baking these cookies inside English muffin rings. The rings help create a beautifully thick cookie with excellent structure and allow us to fit more cookies on a baking sheet without them spreading into one another.

Remove the cookies from the oven and allow them to cool on the baking sheet. They will settle and deflate slightly as they cool.

Baking Notes

Temperature: 375°F

Bake Time: Approximately 18–20 minutes

For Gooey Cookies: Remove when the edges are lightly browned.

For Chewier Cookies: Leave them in an additional minute or two.

Remember that the cookies continue baking from residual heat after they’re removed from the oven.

Storage

These cookies are at their absolute best the day they’re baked. Store leftovers in an airtight container for up to two days.

Why They’re a Farmstand Favorite

As homesteaders, we spend most of our days tending gardens, caring for animals, harvesting vegetables, collecting eggs, and preparing products for the farmstand. Baking gives us another way to share a little piece of home with our community.

There is something special about watching someone take a bite of a warm chocolate chip cookie and instantly smile. We hear stories about childhood memories, family recipes, and favorite desserts. Food has a way of bringing people together, and these cookies have become one of the sweetest ways we connect with our customers.

If you’ve ever wondered why our chocolate chip cookies seem to disappear so quickly every weekend, now you know. They’re made with simple ingredients, plenty of chocolate, and a whole lot of love.

And if you make a batch at home, we’d love to hear how they turn out!

Happy Baking,

Jennifer & Jason

J & J Homestead