Joanna Gaines's Chocolate-Chip Cookie Recipe
Joanna Gaines's Chocolate-Chip Cookies Recipe Is Simple, Yes, but It's Also So Damn Good
This year, one of the resolutions I made with my mom was that we wanted to bake more together, and so far, we're off to a pretty great start! (I think a major part of our excitement comes from using all the cute baking supplies she was gifted this holiday season.) We have a handful of both old and new recipes that we've been whipping up, but oddly enough, chocolate-chip cookies wasn't one of them. I mean, they're pretty basic, right? While that is true, it's also true that you just can never go wrong with them. There are also so many versions to try, so when I spotted the recipe from the one and only Joanna Gaines, my mom and I knew we had to give it a try.
From the looks of her homemade recipes, like this savory zucchini bread, it's obvious she knows her way around the kitchen. But what I love the most about her cooking style is that she leaves room for human error, which is great for novice bakers like me, who sometimes mistake a teaspoon for a tablespoon.
The prep time for her chocolate-chip cookies recipe, which is in her Magnolia Table, Volume 2 cookbook, is only 15 minutes, so you're just a short time away from enjoying warm, chocolatey bliss. See the full recipe ahead! Oh, and just in case you were wondering, my mom and I will definitely be making these again soon.
Joanna Gaines's Chocolate-Chip Cookies
Magnolia Table, Volume 2
If you like your cookies extra chocolatey and chunky, add 1/2 cup more of chocolate chips.
- 2 1/2 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter (at room temperature)
2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
- Preheat oven to 350°F and position rack to center of oven. Line a baking sheet with parchment paper.
- In a bowl, whisk together dry ingredients including the flour, baking soda, and salt.
- In a mixer, beat butter and sugar on medium-high speed until light and fluffy. Then add eggs and beat until blended. Add vanilla and beat until blended.
- Turn off mixer and pour flour mixture into the bowl. Mix on medium until flour is thoroughly mixed in, then mix on high speed for a few seconds to pull dough together. Dough should be chunky.
- Add chocolate chips and beat on high for no more than five seconds to mix in chips.
- Make large spoonfuls on the lined baking sheet, but do not flatten. Bake until the tops are lightly brown; 10 to 11 minutes. The larger the spoonfuls, the longer it'll need to stay in the oven. Cool on the pan for one minute, then transfer cookies to a cooling rack.
- Store cookies in a tightly covered container at room temperature for up to three days.
- 40 cookies
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 29 minutes, 59 seconds