These Joanna Gaines chocolate chip cookies are soft, chewy, and loaded with sweet chocolate chips. They’re perfect for a snack or dessert!
Seriously, who can resist a warm cookie right out of the oven? I like to enjoy mine with a cold glass of milk—it’s a classic combo! 🥛🍪
Ingredients & Substitutions
All-Purpose Flour: This is the main structure of your cookie. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in cookies.
Unsalted Butter: Softened butter gives the cookies a nice, rich flavor. You can use room temperature margarine as a substitute if needed, but butter is my go-to for the best taste!
Sugars: The mix of granulated and brown sugar adds depth. If you’re in a pinch, you can swap out brown sugar for an equal amount of coconut sugar for a healthier option.
Chocolate Chips: Semisweet is classic, but feel free to mix it up! Dark chocolate, milk chocolate, or even white chocolate work great. I personally love adding a mix of dark and semi-sweet for extra richness!
Flaky Sea Salt: This is optional but highly recommended. It elevates the flavor. If you don’t have it, regular table salt can work, but it’s less crunchy and flavorful.
How Do You Get the Perfect Cookie Texture?
Getting the right texture is all about balance and timing in your baking. The key is to avoid overmixing your dough after adding the flour, as this can lead to tougher cookies.
- Mix until just combined to keep the cookies tender.
- For softer cookies, underbake them slightly. They will continue to cook on the baking sheet after you take them out.
Letting them cool on the baking sheet for a few minutes ensures they set well but remain soft. Don’t skip this step, as it makes a huge difference!
How to Make Joanna Gaines Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Estimated Time:
This recipe takes about 15 minutes to prepare and 9-11 minutes to bake. So in total, you’re looking at around 30 minutes of delicious anticipation before you can enjoy these scrumptious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly! Line a couple of baking sheets with parchment paper to keep them from sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour and baking soda. This step is essential to evenly distribute the baking soda for a perfect rise. Set the bowl aside while you work on the wet ingredients.
3. Cream the Butter and Sugars:
In a larger bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, light brown sugar, and salt together until the mixture is creamy and smooth. This usually takes about 2-3 minutes. This is where your cookies will get that delicious richness and softness!
4. Add the Eggs and Vanilla:
Next, add in the vanilla extract and the eggs, one at a time. Make sure to beat well after each addition until everything is fully combined.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix just until combined! You don’t want to overmix here; a few flour streaks are okay.
6. Fold in the Chocolate Chips:
Gently fold in the semisweet chocolate chips or chunks until they are evenly distributed in the dough, creating those delicious pockets of chocolate goodness.
7. Scoop the Dough:
Using a rounded tablespoon or a cookie scoop, drop mounds of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each one to allow for spreading.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 9-11 minutes, or until the edges are golden brown but the centers still look a little soft. Remember, they’ll continue to cook a little after they’re out of the oven!
9. Add Sea Salt:
As soon as they come out of the oven, sprinkle a tiny pinch of flaky sea salt on top of each cookie, if you’d like. This simple step adds a delightful contrast to the sweetness!
10. Cool Down:
Let the cookies cool on the baking sheets for about 5 minutes to set, then transfer them to wire racks to cool completely.
11. Enjoy!
These cookies are best enjoyed warm. Store any leftovers in an airtight container for up to a week (if they last that long!).
Now, dig in and savor every bite of these soft, chewy cookies packed with rich chocolate and a sprinkle of salt. Happy baking!
Can I Use a Different Type of Sugar?
Yes! While this recipe uses granulated and light brown sugar, you can substitute brown sugar with muscovado or coconut sugar for a different flavor. Just keep in mind that coconut sugar might alter the texture slightly.
How Can I Make These Cookies Chewy?
For chewier cookies, consider using more brown sugar than granulated sugar. You can also chill the dough for about 30 minutes before baking to help the cookies retain their shape and increase chewiness!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to scoop, try chilling it in the refrigerator for about 15-20 minutes. This will firm it up and make it easier to handle. Just make sure to let it sit out for a minute before scooping, so it softens slightly if it’s too cold.
Can I Freeze Cookie Dough?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze them individually. Once frozen, transfer the dough balls to a zip-top bag. When you’re ready to bake, just add a couple of extra minutes to the baking time straight from the freezer.
