These Joanna Gaines chocolate chip cookies are soft, chewy, and full of chocolatey goodness. Each bite is like a warm hug from your oven!
What’s great is how easy they are to make. I can whip up a batch and have them ready for snack time in no time. Who can resist a fresh cookie? 🍪
Key Ingredients & Substitutions
Flour: Use all-purpose flour for the right texture. If you’re gluten-free, a 1:1 gluten-free flour blend can work well too!
Butter: Unsalted butter is best, but you can substitute with salted butter. Just reduce the added salt to 1/4 teaspoon.
Sugars: A mix of granulated and brown sugar gives the cookies their chewy texture. You can swap light brown sugar for dark brown sugar if that’s what you have.
Chocolate Chips: While semisweet chocolate chips are classic, feel free to experiment with milk chocolate or even dark chocolate chips for a slightly different taste.
How Do I Get the Perfect Cookie Texture?
Getting just the right texture for your cookies is key! Here are my tips:
- Make sure your butter is at room temperature. This helps it cream well with the sugars and leads to the right cookie structure.
- Don’t overmix the dough once you add the flour. Mix just until combined to keep the cookies soft.
- Keep an eye on the baking time! Pull them out while they still look a bit soft in the center; they’ll firm up as they cool.
- Try chilling the dough for a bit before baking. This helps the cookies hold their shape and enhances the flavor.
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 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
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 9-11 minutes to bake. All together, you’re looking at around 30 minutes from start to finish, including cooling time. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that everything is evenly combined. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat them together for about 2-3 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla:
Next, beat in the vanilla extract and add the eggs, one at a time. Make sure to mix well after each addition so everything combines smoothly.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to your butter and sugar mixture. Mix on low speed until just combined—don’t overmix, or your cookies might turn out tough!
6. Stir in the Chocolate Chips:
Gently fold in the semisweet chocolate chips using a spatula or wooden spoon until they’re evenly distributed throughout the dough.
7. Scoop and Bake:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Leave about 2 inches of space between each ball to allow for spreading during baking.
8. Bake to Perfection:
Pop the baking sheets into your preheated oven and bake for 9-11 minutes. Keep an eye on them; you want the edges to be golden brown while the centers still look slightly soft.
9. Cool Down:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy:
These cookies are best enjoyed warm! Serve them with a glass of milk or simply relish them on their own. Any leftovers can be stored in an airtight container at room temperature. Enjoy your delicious cookies!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter. Just keep in mind that it may alter the cookie’s flavor and texture slightly, but they should still turn out delicious!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just scoop the dough onto the baking sheets when you’re ready to bake, adding a couple of extra minutes to the baking time if the dough is chilled.
How Should 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 last longer, consider freezing them! Just place them in a freezer-safe container, and they’ll stay fresh for up to three months.
What Can I Use Instead of Chocolate Chips?
Feel free to get creative! You can use chopped nuts, dried fruit, or even chunks of your favorite candy bars as a replacement for chocolate chips. Just ensure that the total amount remains similar to maintain the cookie’s structure.