These Joanna Gaines chocolate chip cookies are soft, chewy, and oh-so-delicious! With gooey chocolate chips and a hint of vanilla, they’ll make your kitchen smell heavenly.
Believe me, you’ll want to keep these cookies close. They disappear faster than I can bake them! Perfect with a glass of milk or a cozy cup of tea. 🍪❤️
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over salt levels. If you’re in a pinch, you can substitute with margarine or coconut oil, but I prefer the flavor and texture of butter.
Sugars: The mix of granulated and brown sugar provides the chewy texture. You can use coconut sugar or a sugar blend for a healthier option. Just keep in mind that using all brown sugar will make them a bit softer and denser.
Chocolate Chips: Semi-sweet chocolate is traditional, but feel free to use milk chocolate, dark chocolate, or even white chocolate if you have a preference! Consider using chocolate chunks for a chunkier texture.
Flour: All-purpose flour works best, but you can replace some with whole wheat flour for added fiber. Just remember, it may change the texture slightly.
What’s the Best Way to Ensure Soft and Chewy Cookies?
The key to soft and chewy chocolate chip cookies lies in the baking time and method. Here are some tips:
- Don’t overmix the dough once you add the flour; this helps keep them tender.
- Pull the cookies out of the oven while they still look a bit underbaked in the center—about 1-2 minutes before the time is up.
- Let them sit on the baking sheet for a couple of minutes. They’ll firm up as they cool. This ensures your cookies stay soft and chewy!
How to Make Joanna Gaines Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) 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 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips or chopped chocolate chunks
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. You’ll want to set aside some time for cooling as well, so plan for around 30-40 minutes total before you can dig in!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, line your baking sheets with either parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup a breeze!
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. Use an electric mixer to beat everything together until it’s nice and creamy. This step makes your cookies light and fluffy!
3. Add the Eggs:
Next, add the eggs one at a time to the mixture, beating well after each egg. This helps incorporate the eggs evenly into your dough.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout your flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until everything is combined. Be careful not to overmix—this keeps your cookies tender!
6. Stir in Chocolate:
Fold in the semi-sweet chocolate chips or chunks, making sure they are evenly distributed in the dough. This is where the magic happens—so many delicious chocolate bites!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of the cookie dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Bake:
Pop those cookie sheets into the oven and bake for 9 to 11 minutes. You want the edges to be lightly golden while the centers are still soft. Keep an eye on them, as ovens can vary!
9. Cool Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheets for about 2 minutes. After that, transfer them to wire racks to cool completely.
10. Enjoy!
Now comes the best part! Enjoy your freshly baked, soft, and gooey Joanna Gaines chocolate chip cookies with a glass of milk or your favorite beverage. Share with friends or keep them all for yourself—no judgment here!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you prefer! Just keep in mind that it may slightly alter the texture and flavor of the cookies. Unsalted butter is best for controlling salt levels, but margarine can work in a pinch.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. For longer shelf life, you can freeze the cookies by placing them in a single layer in a freezer-safe container. They’ll last for up to 3 months!
Can I Make These Cookies Gluten-Free?
Absolutely! Use a 1:1 gluten-free flour blend that measures like regular flour. Make sure it contains xanthan gum or add a little to help with texture.
What Can I Do If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and shape!