Sandra This Joanna Gaines Chocolate Chip Cookie Recipe creates a distinctively thick and chewy treat by using less butter and a heaping teaspoon of baking soda. Packed with semi-sweet chocolate chips and rich brown sugar, these cookies bake up with a perfectly crisp edge and a soft, chunky center without any dough chilling required. It is the ultimate go-to dessert for satisfying a sweet tooth in under 20 minutes.
Joanna Gaines Chocolate Chip Cookie Ingredients
- 2 ½ cups All-Purpose Flour: The structural base that ensures a thick, substantial cookie.
- 1 Heaping Teaspoon Baking Soda: This is the specific secret to the lift and texture; don’t level it off!
- 8 Tablespoons (1 stick) Unsalted Butter: Softened. Using only half the amount of butter found in traditional recipes prevents the cookies from spreading too thin.
- 2 cups Light Brown Sugar: Packed tightly. The high ratio of brown sugar adds moisture, chewiness, and a deep toffee flavor.
- 2 Large Eggs: Room temperature, to bind the dough.
- 1 ½ cups Semisweet Chocolate Chips: The classic choice, though you can mix in milk or dark chocolate.
- 1 ½ Teaspoons Vanilla Extract: For aromatic warmth.
- ½ Teaspoon Salt: Balances the sugar.
How To Make Joanna Gaines Chocolate Chip Cookie Recipe
- Prep the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick silicone mat.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, the heaping teaspoon of baking soda, and the salt. Whisk briefly to aerate and set aside.
- Cream Butter and Sugar: In a large mixing bowl (or stand mixer), beat the softened butter and packed light brown sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for dissolving the sugar.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine: Slowly pour the flour mixture into the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix, or the cookies will be tough.
- Fold in Chips: Gently fold in the semisweet chocolate chips with a spatula until evenly distributed.
- Scoop and Bake: Drop the dough by large rounded spoonfuls onto the prepared cookie sheet. Bake for 10 to 11 minutes. You want the edges to be lightly browned but the centers to still look slightly soft.
- Cool: Allow the cookies to cool on the hot baking sheet for 1 minute to set. Transfer them to a wire cooling rack to cool completely.
Recipe Tips
- The “Heaping” Teaspoon: Most baking recipes call for level measurements, but Joanna specifically asks for a “heaping” teaspoon of baking soda. This extra leavening gives the cookies their signature puff and prevents them from falling flat.
- Room Temperature Ingredients: Ensure your butter and eggs are truly at room temperature. This allows them to emulsify properly, creating a uniform dough that bakes evenly.
- Don’t Flatten: Leave the dough mounds tall and rounded on the baking sheet. Since there is less butter, they won’t spread as much as standard cookies, resulting in that desirable chunky texture.
- Quality Chocolate: Since the cookie base is simple, use a high-quality chocolate chip (like Ghirardelli or Guittard) for the best flavor payoff.
What To Serve With Chocolate Chip Cookies
- Cold Milk: The undisputed champion pairing for dipping.
- Vanilla Ice Cream: Sandwich a scoop between two cookies for a decadent treat.
- Espresso: The bitterness of coffee cuts through the rich brown sugar sweetness.
- Sea Salt: A tiny sprinkle of flaky sea salt on top before baking elevates the flavors.
How To Store Chocolate Chip Cookies
- Room Temperature: Store cooled cookies in an airtight container for up to 3 days. A slice of white bread in the container helps keep them soft.
- Reheat: Pop a stale cookie in the microwave for 10 seconds to restore that “fresh from the oven” gooiness.
- Freeze: These freeze beautifully. Store baked cookies in a freezer bag for up to 2 months. You can also freeze the raw dough balls and bake them from frozen (add 1-2 minutes to bake time).
Joanna Gaines Chocolate Chip Cookie Nutrition Facts
- Calories: 332 kcal
- Carbohydrates: 51g
- Fat: 13g
- Sugar: 33g
- Protein: 4g
- Sodium: 108mg
Nutrition information is estimated per cookie.
FAQs
Why use less butter?
Joanna Gaines cut the butter back to 1 stick (most recipes use 2) to prevent the cookies from spreading and becoming flat and crispy. This ratio ensures a thick, pillow-soft cookie.
Do I need to chill the dough?
No! One of the best parts of this recipe is that it requires no chilling time. You can go from mixing bowl to oven immediately.
Can I use dark brown sugar?
Yes. Dark brown sugar contains more molasses, which will make the cookies slightly darker, moister, and richer in flavor.
Joanna Gaines Chocolate Chip Cookie Recipe
Description
The famous Magnolia Table cookie featuring a thick, chewy texture and crispy edges, made with less butter and plenty of brown sugar.
Ingredients
Instructions
- Preheat oven to 350°F and line cookie sheets.
- Whisk flour, baking soda, and salt.
- Cream butter and brown sugar until fluffy.
- Beat in eggs and vanilla.
- Stir dry ingredients into wet until just combined.
- Fold in chocolate chips.
- Drop rounded spoonfuls onto the sheet.
- Bake 10-11 minutes until edges are golden.
- Cool on pan for 1 minute before transferring to a rack.
Notes
- Use a rounded, heaping teaspoon for the baking soda
- Do not overbake; they should look slightly underdone in the center.
- No chilling required.
- Store in an airtight container to maintain chewiness.
Joanna Gaines Chocolate Chip Cookie Recipe
