These Joanna Gaines chocolate chip cookies are soft, chewy, and packed with yummy chocolate chips. They’re like a warm hug wrapped in a sweet treat!
Honestly, these cookies are perfect for dunking in milk or just devouring straight from the oven. I can never eat just one—who can resist that gooey goodness? 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies their rich flavor and soft texture. If you’re in a pinch, you can use margarine or coconut oil, but the taste will slightly change.
Brown Sugar: This adds moisture and a deep caramel flavor. You can substitute light brown sugar with dark brown sugar for a more intense flavor if needed. Regular granulated sugar can work too, but the texture will be less chewy.
Chocolate Chips: Semisweet chips are traditional, providing just the right amount of sweetness. Feel free to swap for dark chocolate, milk chocolate, or even mix in some nuts for added crunch!
Why Is Proper Mixing Important?
The mixing process influences your cookies’ texture. Start by creaming the butter and sugars until light and fluffy. This helps incorporate air, making your cookies lighter. Here’s how to do it right:
- Beat the butter and sugars together for at least 2-3 minutes for a fluffy mix.
- Adding eggs one at a time ensures better incorporation, leading to a uniform dough.
- When mixing in the dry ingredients, do so until just combined. Overmixing can lead to tough cookies.
How to Make Joanna Gaines Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare, plus an additional 10-12 minutes for baking. Make sure to let the cookies cool for a few minutes before you dig in!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly. While the oven is heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat them together using a hand mixer or stand mixer until the mixture is creamy and smooth. This step is important for a light texture!
3. Adding Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Next, stir in the vanilla extract until everything is combined. It’s the vanilla that will give your cookies that delicious aroma!
4. Combining Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt in your flour, ensuring that your cookies rise properly.
5. Mixing Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is incorporated—overmixing can result in tough cookies, and we want them to be soft and chewy!
6. Adding the Chocolate Chips:
Gently fold the chocolate chips or chunks into the cookie dough. This is the fun part—feel free to use more chocolate if you want extra gooey cookies!
7. Scooping the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Baking the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden while the centers still look a bit soft. That’s how you know they’ll stay chewy!
9. Cooling Time:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before transferring them to a wire rack to cool completely.
10. Enjoying Your Cookies:
Once the cookies are cooled, serve them with a nice cold glass of milk and enjoy every delicious bite. They’re sure to be a hit!
This recipe yields soft, chewy chocolate chip cookies filled with rich chocolate chunks, reminiscent of Joanna Gaines’ delightful baking style. Happy baking!
Can I Use Dairy-Free Butter for This Recipe?
Yes! You can substitute unsalted butter with a dairy-free butter alternative to make these cookies dairy-free. Just ensure that the alternative is designed for baking for the best results.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to scoop, you can chill it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to handle. Just keep in mind that chilling may slightly change the texture of the baked cookies.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay extra fresh, you can freeze them for up to 3 months. Just make sure they’re completely cooled before placing them in the freezer!
Can I Add Nuts to the Cookie Dough?
Absolutely! Feel free to add chopped nuts such as walnuts or pecans for added texture and flavor. Just fold them in with the chocolate chips during the mixing process.