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

Notes

If you like your cookies extra chocolatey and chunky, add 1/2 cup more of chocolate chips.

Ingredients

1. 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

Directions

1. Preheat oven to 350°F and position rack to center of oven. Line a baking sheet with parchment paper.
2. In a bowl, whisk together dry ingredients including the flour, baking soda, and salt.
3. 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.
4. 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.
5. Add chocolate chips and beat on high for no more than five seconds to mix in chips.
6. 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.
7. Store cookies in a tightly covered container at room temperature for up to three days.

Information

Category

Desserts

Yield

40 cookies

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

29 minutes, 59 seconds