These Joanna Gaines chocolate chip cookies are warm, gooey, and oh-so-delicious! With lots of melty chocolate chips and a soft, chewy texture, they’re sure to bring a smile.
Honestly, these cookies are a hug in baked form! I love making extra to share, but sometimes I just keep them all to myself. Who can resist these sweet treats? 😋
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your cookies. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. It’ll work well and still give you that lovely texture.
Butter: Unsalted butter is my go-to for these cookies. If you only have salted butter, just cut down on the added salt slightly. For a dairy-free option, try coconut oil or a plant-based butter.
Sugars: Using both granulated and brown sugar creates a great depth of flavor. For a healthier spin, coconut sugar or a sugar substitute can be used, but they might slightly change the cookie’s texture.
Chocolate chips: Semisweet chips are classic, but feel free to mix it up! Milk chocolate or dark chocolate chips can really change the flavor profile. If you’re looking for less sugar, there are sugar-free alternatives available.
Vanilla extract: You can’t skip on this! If you’re out of vanilla extract, a little almond extract works in a pinch, just use it sparingly since it’s stronger.
How Do I Ensure My Cookies Are Chewy?
To get those perfect chewy cookies, follow these important steps:
- Don’t overmix your dough after adding the flour; mix just until combined.
- Chill the dough for at least 30 minutes before baking to help develop flavor and prevent spreading.
- Take them out of the oven when the edges are golden but the center looks slightly underbaked. They’ll continue to cook on the baking sheet as they cool.
These tips have always helped me achieve that soft, chewy texture every time. Happy baking!
How to Make Joanna Gaines Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- Optional: 1/2 cup white chocolate chips for extra texture and flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 9 to 11 minutes to bake, making it a total of around 30 minutes from start to finish. You’ll love how quick and easy it is to whip up these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows the cookies to bake evenly. While the oven is heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This will help incorporate the leavening agent evenly throughout the flour. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, brown sugar, and vanilla extract together until the mixture is creamy and fluffy. This may take a few minutes. A great creamy blend means your cookies will turn out delicious!
4. Add the Eggs:
Add the eggs to the butter and sugar mixture, one at a time. Make sure to beat well after each addition until everything is blended nicely.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture you set aside earlier to the butter-sugar mixture. Mix on low speed just until everything is combined. Be careful not to overmix—this ensures your cookies stay tender.
6. Fold in the Chocolate Chips:
Gently stir in the semisweet chocolate chips and the white chocolate chips, if you’re using them. This is the part where the deliciousness begins!
7. Shape the Cookies:
Using a spoon or a cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread a bit while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the edges are lightly golden and the centers look set but soft. Remember, they’ll continue to cook a little when you take them out!
9. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely. Enjoy these soft, chewy, and chocolatey cookies best served warm with a glass of cold milk!
Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter! Just ensure that it’s softened, and keep in mind that the flavor may differ slightly, but the cookies will still turn out delicious!
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar, though the cookies may lack some depth of flavor. Alternatively, you can mix 1 cup of granulated sugar with 1 tablespoon of molasses to mimic brown sugar.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, place them on a baking sheet to freeze individually, and then transfer to a freezer bag. When ready to bake, just add a couple of extra minutes to the bake time if baking from frozen!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay soft, place a slice of bread in the container to help maintain moisture!
