These Joanna Gaines Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. It’s a classic treat that never fails to make you smile!
Baking these cookies brings back fond childhood memories. And let’s be real, who can resist stealing a warm cookie right off the tray? 🍪❤️
I love that they come together quickly, so I can enjoy them fresh from the oven. Pair them with a glass of milk, and you’re in for a cozy moment!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. I find they still turn out nicely!
Butter: The melted butter gives the cookies rich flavor. If you need a dairy alternative, coconut oil can work well. Just be mindful of the flavor it may impart.
Brown Sugar: It adds moisture and a deeper flavor. If you’re out, you can use white sugar, but the cookies will be less chewy. Some also use a mix of brown and white sugars like I do, it’s a nice balance!
Chocolate Chips: Semisweet is classic, but dark chocolate or even white chocolate can make delicious variations. Chopped chocolate bars are also a great choice for big chunks!
How Do You Achieve the Perfect Cookie Texture?
The key to cookie texture is all about balance and technique. When you mix the ingredients, avoid overmixing the dough after adding the flour. This helps keep the cookies tender and prevents them from becoming tough.
- Make sure to cream the sugars and melted butter well; this introduces air into the batter.
- Chilling the dough for at least 30 minutes can improve texture. It helps the flavors meld and prevents spreading during baking.
- Keep an eye on baking time! Remove the cookies when they’re slightly golden but still soft in the center. They will firm up as they cool.
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
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Time Needed:
This delightful cookie recipe will take about 15 minutes to prepare and about 12-15 minutes to bake. Allow for some cooling time as well, making it a total of around 30-40 minutes from start to finish to enjoy freshly baked cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This is crucial for baking! While the oven heats, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, use a whisk to combine the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda throughout the flour. Once mixed, set it aside for later!
3. Cream Butter and Sugars:
In a large bowl, combine the slightly cooled melted butter, packed brown sugar, and granulated sugar. Mix together until the mixture is smooth and well combined. This will give your cookies that lovely sweet flavor!
4. Add the Eggs and Vanilla:
Next, add the egg, the extra egg yolk, and the vanilla extract to the butter and sugar mix. Beat these ingredients together until the mixture is light and creamy—this will make your cookies even more delicious!
5. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. It’s very important not to overmix; this keeps your cookies tender and chewy!
6. Add Chocolate Chips:
Now it’s time to fold in the chocolate chips! Use a spatula or wooden spoon to ensure they are evenly distributed in the dough. Yum!
7. Scoop the Dough:
Using about 2 tablespoons of dough for each cookie, scoop the dough onto your prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 12 to 15 minutes. You want the edges to be lightly golden, while the centers should look set but soft. They will continue to cook a bit after you take them out!
9. Cool the Cookies:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you move them!
10. Enjoy!
Transfer the cookies to a wire rack to cool completely, or enjoy them warm! They’re best served with a tall glass of milk or a hot beverage of your choice. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture will be denser. You might want to use 1 cup of whole wheat flour and 1 1/4 cups of all-purpose flour for a balance of flavor and texture.
Can I Make These Cookies Without Brown Sugar?
You can use white sugar instead of brown sugar, but the cookies will be less chewy and have a lighter flavor. For the best results, it’s recommended to use a combination of white and brown sugar to achieve that classic cookie taste!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Chill the Dough Before Baking?
Absolutely! Chilling the cookie dough for at least 30 minutes can improve the flavor and texture. It helps to reduce spreading during baking and results in thicker, chewier cookies.