These chocolate chip cookies by Joanna Gaines are soft, chewy, and packed with chocolatey goodness. They are perfect for cookie lovers of all ages!
Honestly, there’s nothing better than the smell of fresh cookies baking in the oven. I love to enjoy them with a glass of milk! Who can resist? 🍪🥛
Making these cookies is super easy. Just mix the ingredients, scoop them onto a tray, and bake. Who knew such simple steps could create something so yummy?
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you’re gluten-free, you can try a 1:1 gluten-free flour blend, which works pretty well in cookies.
Unsalted butter: Room temperature butter makes for a smoother mix. If you’re short on butter, you can use coconut oil or a dairy-free butter substitute, but it may slightly change the flavor.
Chocolate chips: Semisweet chocolate is classic, but I often mix in milk chocolate and dark chocolate for a more complex flavor. You can also substitute with chunky chocolate bars, or even white chocolate for a different twist!
Brown sugar: This adds moisture and chewiness. You can use all granulated sugar if you don’t have brown sugar, but your cookies may turn out a bit drier.
How Do I Achieve the Perfect Cookie Texture?
Getting the cookie texture just right can be tricky. Here’s how to achieve those soft and chewy cookies everyone loves:
- Be sure to measure your flour correctly—spoon it into the cup and level off. Too much flour can make your cookies dry.
- Don’t overmix the dough after adding the flour. Mix just until combined to keep the cookies tender.
- Let the cookie dough chill for about 30 minutes before baking if you have time. This helps control spread and enhances flavor.
- When baking, keep an eye on them! They should look slightly underbaked in the middle when you pull them out—that’s what keeps them soft.
- Lastly, let them cool on the baking sheet to continue setting up without getting hard.
Joanna Gaines Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake, making for a total of around 30-35 minutes from start to finish, plus cooling time.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats up, line two baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a small bowl, whisk together 2 1/4 cups of all-purpose flour and 1/2 teaspoon of baking soda. This helps to evenly distribute the baking soda throughout the flour. Set this mixture aside for later use.
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat 1 cup of room temperature unsalted butter with 1/2 cup granulated sugar and 1 cup packed light-brown sugar. Mix until the mixture is light and fluffy, which should take about 3 minutes.
4. Add Wet Ingredients:
Next, add 1 teaspoon of salt, 2 teaspoons of pure vanilla extract, and 2 large eggs to the butter mixture. Incorporate each egg one at a time, mixing well after each addition to ensure everything is combined smoothly.
5. Combine Dry and Wet Mixtures:
Gradually add the flour mixture to the wet ingredients. Mix just until combined—don’t overdo it! The dough should be nice and soft.
6. Stir in the Chocolate Chips:
Using a spatula, gently fold in 2 cups of semisweet and/or milk chocolate chips. Make sure they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Drop tablespoon-sized balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Bake the Cookies:
Put the baking sheets in the preheated oven and bake for 10 to 12 minutes. The edges should turn golden, while the centers will still look soft—that’s the secret to a chewy cookie!
9. Cool the Cookies:
Once done, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Finally, enjoy your delicious Joanna Gaines-style chocolate chip cookies with a glass of milk or your favorite beverage. These cookies are sure to be a hit!
Soft, chewy, and perfect for any occasion—this recipe is a keeper! 🥳
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients. Just be aware that it may change the texture slightly, making the cookies a bit denser.
How Do I Store Leftover Cookies?
To store leftovers, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a resealable plastic bag for up to three months. Just thaw at room temperature before enjoying!
Can I Substitute Butter with Margarine or Oil?
Yes, you can use margarine or a light vegetable oil. However, using butter will give you the best flavor and texture. If using oil, consider using about 3/4 the amount of butter to avoid overly greasy cookies.
What’s the Best Way to Make These Cookies Chewy?
To make chewy cookies, be sure not to overbake them! Pull them out of the oven when the edges are golden and the centers still look a bit soft. Also, consider chilling the dough before baking, as it helps the cookies maintain their shape and enhances flavor.