There’s something about the smell of freshly baked cookies wafting through the house that makes everything feel right with the world. It was a gloomy Tuesday afternoon, and my kids were sprawled on the living room floor, whining about how bored they were. I was clinging to my coffee like a lifeline, wishing for some miracle that would lift the mood.
That’s when I remembered Joanna Gaines’ famous chocolate chip cookies. You know, the ones everyone raves about like they’re a slice of heaven wrapped in buttery, chewy perfection? I’d bookmarked the recipe ages ago from one of her Magnolia Table recipes. And at that moment, nothing sounded better than diving headfirst into a chocolate-studded sugar rush.
I hauled the kids into the kitchen, promising them the “best choc chip cookies” they’d ever tasted. And to my delight, they were all in, especially when they heard the words “chocolate chip.” You’d think I was handing out gold. I grabbed my phone, pulled up the Joanna Gaines recipe, and we got to work. Spoiler alert: It was a hit. And by hit, I mean I’m pretty sure the cookie jar will never stay full again.
Why You’ll Love This Dish
- Perfect Balance of Chewy and Soft: If you’re on the hunt for a soft chocolate chip cookie recipe that’s chewy in all the right places, this is it. The edges have just enough crispness, while the centers stay wonderfully gooey. Seriously, it’s like cookie magic.
- Easy to Make: With simple, everyday ingredients and no need to chill the dough, you’ll have cookies fresh out of the oven in about 20 minutes. It’s the kind of recipe you can whip up on a whim, even when the kids are yelling about snack time.
- Kid-Friendly Fun: Speaking of kids, mine had an absolute blast rolling the dough into balls and sneaking chocolate chips when they thought I wasn’t looking. It’s a great recipe to make as a family, and the laughter alone makes it worth the flour-covered countertops.
- Classic Flavor, Modern Twist: There’s something both nostalgic and modern about this recipe. It’s the chocolate cookie recipe you remember from your childhood but somehow elevated to a whole new level of deliciousness.
- Versatile: Whether you like your cookies loaded with chocolate chips, nuts, or even a sprinkle of flaky sea salt on top, this recipe can handle it. Feel free to experiment and make it your own.
- Joanna Gaines Magic: Let’s be real—if it’s one of Joanna Gaines’ recipes, you know it’s going to be good. It’s like having a piece of Magnolia right there in your kitchen.
Ingredients for Joanna Gaines Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Optional Add-ins:
- Chopped nuts (like walnuts or pecans)
- A sprinkle of flaky sea salt on top for that sweet-salty perfection
Equipment Needed:
- Mixing bowls
- Electric mixer (or a sturdy wooden spoon if you’re feeling old-school)
- Baking sheets
- Parchment paper
- Cooling rack
Cooking Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper and set them aside. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. - Cream Butter and Sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. This should take about 2-3 minutes with an electric mixer or some serious arm power with a spoon. - Add Wet Ingredients:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. - Combine & Fold:
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips and any optional add-ins. - Shape & Bake:
Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. - Cool & Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Or, if you’re like me, dive right in because warm cookies are life.
Notes
- Don’t Overbake: For soft, chewy chocolate chip cookies, make sure to pull them out of the oven when the centers still look slightly underdone. They’ll continue to firm up as they cool.
- Add Sea Salt: If you’re a fan of that sweet-salty combo, sprinkle a pinch of flaky sea salt over the freshly baked cookies. It’s a game-changer.
- Chilling the Dough: While not necessary, chilling the dough for an hour or two can enhance the flavor and texture. But who has time for that when the cookie craving hits?
- Storage Tips: Store cookies in an airtight container at room temperature for up to a week. Or, if you’re like me, hide a secret stash in the freezer for those late-night sweet cravings.
- Experiment with Add-ins: From nuts to white chocolate chips or even a swirl of peanut butter, feel free to get creative and customize your batch.
Macronutrients Count Per Serving
- Calories: 220
- Protein: 3g
- Carbohydrates: 30g
- Sugars: 18g
- Fat: 10g
- Saturated Fat: 6g
- Fiber: 1g
- Sodium: 150mg
Pro Tips for the Recipe
- Measure Flour Correctly: Don’t just scoop your flour straight from the bag. Instead, spoon it into your measuring cup and level it off with a knife. It prevents overly dense cookies.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them mix more evenly and gives you that beautifully smooth dough.
- Use Quality Chocolate Chips: Splurge a little and use high-quality chocolate chips. They melt better and make a world of difference in flavor.
- Don’t Overmix: Once you add the dry ingredients, mix until just combined. Overmixing can result in tougher cookies, and nobody wants that.
- Customize Your Cookies: Add nuts, white chocolate chips, or even a sprinkle of cinnamon for a cozy twist. Feel free to make this recipe your own.
- Cooling Matters: Let your cookies cool on the baking sheet for a few minutes before transferring them to a rack. It helps them set and prevents breaking.
Cookie Curiosities (Q & A Section)
- What Can I Serve With These Cookies?
A cold glass of milk is the classic choice, but if you want to get fancy, try pairing them with vanilla ice cream or drizzling them with caramel sauce. - Can I Freeze The Dough?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake straight from the freezer, just add a minute or two to the baking time. - Why Are My Cookies Flat?
If your cookies are spreading too much, your butter may have been too soft. Also, try chilling the dough for 20 minutes before baking if you have the patience. - How Can I Make The Cookies Thicker?
Add an extra tablespoon or two of flour to your dough. Also, make sure your baking sheets aren’t too hot when you place the dough on them. - Can I Make These Without Eggs?
Yes! You can use a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) as a substitute.
