These Joanna Gaines Chocolate Chip Cookies are soft, gooey, and buttery, making them the perfect treat for cookie lovers. Just the right amount of chocolate chips ensures a delightful burst in every bite!
Honestly, what’s better than a warm cookie fresh out of the oven? I can never resist grabbing a few (okay, maybe more than a few). 🍪 They’re great with a glass of milk or on their own!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness in your cookies. If you’re out of butter, you can substitute it with margarine or coconut oil. Just be aware that the texture might change slightly.
Granulated Sugar & Brown Sugar: The mix of both sugars gives the cookies a perfect balance of sweetness. For a lighter version, you can use coconut sugar or even a sugar alternative like stevia, but the texture may vary.
Eggs: Eggs provide moisture and help bind the ingredients. If you’re vegan or allergic, try using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg) or applesauce as a substitute.
All-Purpose Flour: This is the base for the cookies. For gluten-free options, use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for texture!
Chocolate Chips: Semi-sweet chips are great, but if you prefer darker chocolate, go for bittersweet or use milk chocolate for a sweeter option. You can also mix in white chocolate or butterscotch chips to change things up!
How Do You Achieve Perfectly Soft Cookies?
To get soft cookies, a few tricks will help. First, don’t overbake! Remove them when the edges just start to turn golden. They’ll continue to bake on the sheet while cooling. Second, let the dough rest for at least 30 minutes in the fridge before baking. It helps the cookies spread less and stay thicker!
- Start with softened butter; it’s crucial for creaming with sugars.
- Be careful not to overmix the dough after adding flour; mix until just combined.
- Keep cookie sizes uniform for even baking.
- Let everyone cool briefly on the baking sheet to keep them soft.
With these tips and ingredient insights, you’ll be on your way to baking delicious Joanna Gaines-style chocolate chip cookies that everyone will love!
Joanna Gaines Chocolate Chip Cookies Recipe
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and 9 to 11 minutes to bake. You may need an additional 5 minutes for cooling on the baking sheets before transferring them to wire racks. Altogether, you’re looking at about 30 minutes from start to finish to enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 375°F (190°C). While the oven is heating up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3 minutes.
3. Add Eggs and Vanilla:
Add the two large eggs one by one, mixing well after each addition. Then, pour in the vanilla extract and give it another good mix to combine.
4. Whisk Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that everything is evenly distributed when you mix it with the wet ingredients.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the bowl with the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the cookie texture!
6. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips or chunks into the dough, distributing them evenly throughout.
7. Form Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake:
Pop the baking sheets into the oven and bake for 9 to 11 minutes. You want the edges to be golden brown while the centers remain slightly underbaked for that perfect soft texture.
9. Cooling Time:
Once baked, take them out of the oven and let them cool on the baking sheets for about 5 minutes. This helps them firm up a bit before transferring them to wire racks to cool completely.
10. Serve and Enjoy:
These cookies are best enjoyed warm! Serve them up with a cold glass of milk and enjoy the rich, buttery chocolate flavor that truly captures the essence of Joanna Gaines’ classic style.
Happy baking! 🍪
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you don’t have butter on hand. Just be aware that the flavor and texture may vary slightly, as butter tends to give a richer taste. Ensure it’s softened for easy creaming with the sugars!
How Can I Make These Cookies Chewy Instead of Crispy?
For chewier cookies, try adding an extra egg yolk to the dough. Additionally, avoid overbaking them; take them out when the edges are just golden and the centers still look slightly underbaked.
Can I Freeze the Cookie Dough for Later Use?
Definitely! You can scoop the cookie dough onto a parchment-lined baking sheet and freeze the balls. Once frozen, transfer them to a zip-top bag. They can be baked directly from the freezer; just add a couple of extra minutes to the baking time.
What Should I Do if the Dough Is Too Sticky?
If your dough feels too sticky, you can chill it in the refrigerator for about 30 minutes. This makes it easier to handle and helps the cookies maintain their shape during baking.