These Joanna Gaines Chocolate Chip Cookies are a sweet dream come true! With soft, chewy centers and crispy edges, they are filled with delicious chocolate chips that melt in your mouth.
Baking these cookies makes my kitchen smell heavenly, and I can never resist stealing a warm one right from the tray. Serve them with a glass of milk, and you’ve got a treat everyone will love!
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter to maintain control over the saltiness of the dough. If you run out, you can substitute with margarine or coconut oil, but note that this could slightly alter the flavor and texture.
Granulated & Brown Sugar: Both sugars add flavor and texture to the cookies. If you’re looking for a healthier option, you can substitute coconut sugar, but it may change the color and texture slightly.
Eggs: Eggs act as a binder in cookies, but you can replace them with flaxseed meal or applesauce if you’re looking for a vegan option. Use 1/4 cup of applesauce per egg or mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg.
Chocolate Chips: I love using semi-sweet chocolate chunks for that gooey texture, but dark chocolate or even milk chocolate works great. If you need a dairy-free option, try using dairy-free chocolate chips!
How Can You Achieve the Perfect Cookie Texture?
Getting your cookies just right can be tricky. Here’s a breakdown of steps to pay attention to:
- Creaming: Beat the butter and sugars until it’s light and fluffy; this creates air pockets for a lighter cookie.
- Do Not Overmix: When flour is added, mix just until combined to avoid tough cookies.
- Cookie Size: Keep your cookie dough balls about 2 inches apart to allow for spread without merging.
- Monitor Baking Time: Cookies will continue to cook a bit after you take them out, so aim for golden edges but soft centers to ensure chewiness.
With these tips and ingredient insights, you’ll be on your way to baking up a batch of delicious Joanna Gaines-inspired cookies that everyone will love!
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)
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet or dark chocolate chunks/chips
- 1 teaspoon pure vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes of prep time and an additional 8-10 minutes of baking. After baking, make sure to set aside time for cooling, as it’s important for the cookies to firm up before enjoying them. In total, you’ll need about 30 minutes to an hour from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
Start by preheating your oven to 375°F (190°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, place the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and mix until everything is combined nicely.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix; it’s okay if a few flour streaks remain as they will incorporate when you add the chocolate.
6. Stir in the Chocolate:
Now it’s time to add your chocolate chunks or chips! Fold them into the cookie dough until evenly distributed.
7. Scoop the Dough:
Using a rounded tablespoon or a cookie scoop, drop the dough onto your prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
8. Bake Your Cookies:
Pop the trays into the oven and bake for 8-10 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked. They will set upon cooling!
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
These cookies are best served with a cold glass of milk. Enjoy the delicious, gooey goodness just like Joanna Gaines herself would!
This recipe yields cookies with a delightful balance of soft centers and crispy edges, filled with melty chocolate chunks. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, margarine can be used in place of unsalted butter, but it might affect the flavor and texture slightly. Opt for stick margarine for the best results, as tub margarine can be too soft.
How Can I Make These Cookies Chewy?
To achieve a chewier texture, try using more brown sugar than granulated sugar, as brown sugar adds moisture. Also, avoid overbaking them; take the cookies out when the edges are set but the centers are still soft.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to three months. Scoop the dough onto a baking sheet and freeze until solid, then transfer to an airtight container. Bake them straight from the freezer, adding an extra minute or two to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread in the container, which will help maintain moisture.
