These Joanna Gaines chocolate chip cookies are warm, gooey, and packed with delicious chocolate chunks. Perfect for sharing or sneaking a bite (or two!) for yourself!
They’re super easy to make, and the smell of cookies baking will make your house feel like home. I love enjoying them fresh out of the oven with a glass of milk—pure happiness!
Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookie. If you’re looking for gluten-free options, you can try a 1:1 gluten-free flour substitute.
Unsalted Butter: I prefer unsalted so I can control the saltiness. If you’re out of butter, you can use coconut oil or a butter substitute, but cookies might spread differently.
Granulated & Brown Sugar: Using both gives a great flavor and texture. If you want to cut sugar, swap some for applesauce or a sugar alternative, but keep in mind this may change the texture.
Chocolate Chips: Semi-sweet is a classic, but feel free to mix it up! Dark chocolate, peanut butter chips, or even white chocolate can add a fun twist.
How Do I Achieve the Perfect Cookie Texture?
Getting the perfect cookie texture can be tricky, but here are a few tips! Aim for a dough that isn’t too stiff. Beating the butter and sugars until fluffy helps create air pockets, making the cookies chewy.
- Don’t overmix the dough after adding the flour; just mix until combined.
- When you scoop the dough, leave enough space on the baking sheet. The cookies will spread!
- Watch the baking time closely. Pull them out when the edges are golden but the centers look slightly underbaked—they’ll continue to cook on the sheet.
Following these tips will help you bake cookies that are soft and delicious right out of the oven!
Joanna Gaines Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 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 or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10 to 12 minutes to bake. You’ll have delicious cookies ready in under 30 minutes, plus a little time to cool before you can enjoy them!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a small bowl, whisk together the all-purpose flour and baking soda. This is your dry mixture, and it’s important to combine these ingredients well to ensure your cookies rise properly.
3. Cream the Butters and Sugars:
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, light-brown sugar, and salt. Beat on medium speed for about 3 to 4 minutes until the mixture is light and fluffy. This step adds air to the dough, which helps your cookies be soft and chewy!
4. Add Eggs and Vanilla:
Next, add the vanilla extract and eggs, one at a time, to the butter mixture. Beat well after each addition until everything is nicely combined.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture. Use the mixer on low speed; mix just until combined. Be careful not to overmix, as this can make your cookies tough.
6. Fold in the Chocolate Chips:
Now it’s time to fold in those delicious chocolate chips or chunks! Use a spatula or a wooden spoon to mix them evenly throughout the dough.
7. Scoop and Place on Baking Sheets:
Using a tablespoon, drop scoops of dough about 2 inches apart on the prepared baking sheets. This spacing will give your cookies room to spread while baking.
8. Bake the Cookies:
Pop the trays in the oven and bake for about 10 to 12 minutes. Keep an eye on them! You want the edges to be golden brown while the centers are still soft.
9. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 2 minutes. After that, transfer them to a wire rack to cool completely. If you can resist, enjoy them warm!
10. Store for Later:
These cookies can be stored in an airtight container at room temperature for up to a week. Or, you can freeze them for a treat later on!
Enjoy making and sharing these delightful Joanna Gaines-inspired chocolate chip cookies! Perfect for any occasion, or just because!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may change the texture and flavor of the cookies. Start with a 1:1 substitution, and if you find the dough too thick, add a splash of milk to achieve the desired consistency.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a zip-top bag once frozen. They’ll last for up to 3 months in the freezer!
What If My Dough Seems Too Sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to scoop. You can also add a tablespoon of flour at a time until the desired consistency is achieved.
Can I Add Nuts to the Cookies?
Absolutely! If you love nuts in your cookies, feel free to add about 1 cup of chopped walnuts or pecans to the dough along with the chocolate chips for a delicious crunch!
