Joanna Gaines Chocolate Chip Cookies come from the best selling cookbook called Magnolia Table! Chewy, delicious, and simply amazing! These cookies are thick, packed with the perfect amount of chocolate chips, and a new go-to!
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Magnolia Table Chocolate Chip Cookies
A few years back, my mom gifted me the Magnolia Table cookbook as a Mother’s Day gift. Since then, it has been one of my most favorite recipe books for inspiration. Every recipe I have tried has been a favorite with the family, including these cookies.
Now, you may be thinking, “what makes THESE chocolate chip cookies a favorite”, right? Well, for starters, these cookies use less butter than most. The recipe also calls for a “heaping” teaspoon of baking soda. The two changes result in a thick, chewy cookie with a perfectly crisp edges.
One of my favorite things about Joanna Gaines’ cookbook is just how relatable she is throughout each recipe. She includes fun memories, inspirations, back stories, and more! When she shared her cookie recipe, this is one of the memories she wrote about:
“My dad has an intense sweet tooth, just like me. One afternoon when I was around ten years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen.
I developed this recipe over the years, after experimenting with a few classics. They always came out flat every time. I wanted something that was chunky, beautiful, and also delicious. In the end, one big change I made was to cut back on the butter. I do truly believe that butter makes everything better. No one is more surprised than I am about how amazing these taste even though they’re made with less of the good stuff than most traditional chocolate chip cookies.”
Why you’ll love these cookies
- No Chilling Required- simply combine the ingredients for the cookie dough and bake! No need to chill the dough, saving on lots of time!
- Perfect Texture- soft, thick, and chewy with a slightly crisp edge Basically, the BEST cookie around.
- Chocolate Chip Goodness- add as many chocolate chips as desired. I tend to increase the amount by at least ½ cup.
- Freezer Friendly- whether you enjoy them fresh, or freeze a batch for later, they freeze/thaw perfectly, making them a great option to always have on hand!
Ingredients Needed
See printable recipe card at the bottom of this post for exact amounts and directions.
- Flour- all purpose
- Baking Soda
- Salt
- Butter- unsalted, softened
- Brown Sugar- light, packed
- Eggs- room temperature
- Vanilla- try to get pure versus imitation
- Chocolate Chips- I use semi-sweet, but you can use milk, dark, white, peanut butter, etc.
How to make Joanna Gaines Chocolate Chip Cookie Recipe
- Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper. *Or use non stick cookie sheets
- In a medium bowl, combine the flour, baking soda, and salt together. Set aside.
- In a separate bowl, cream together the butter and brown sugar until fluffy. Add in the eggs, one at a time.
- Pour in the vanilla and stir until combined.
- Slowly pour flour mixture into butter mixture and stir until combined. Fold in the chocolate chips.
- Drop dough by large spoonfuls onto prepared cookie sheet.
- Place in oven and bake until lightly browned, 10-11 minutes. Allow cookies to cool on pan 1 minute prior to removing and placing on cooling rack. Continue process until all dough has been used.
Tips for the BEST Chocolate Chip Cookies
- Make sure you use a HEAPING teaspoon. I get lots of comments about this. When scooping, make sure its rounded. Not quite 2 tsp, but rounded.
- Use unsalted butter as you are already adding salt in. No need to double salt these cookies.
- Ensure the butter and eggs are room temperature. This helps the cookie dough to mix together well.
- No over-mixing. Stir until just combined and then fold in the chips.
- After trying these cookies once, have fun with them and change up the chips to fit your desired tastes. I love to mix both dark chocolate AND milk chocolate chips together!
- Don’t over bake. If anything, take them out a minute or so before fully cooked. If over-baked, they get hard and crispy.
How to store Chocolate Chip Cookies
Whether you enjoy fresh from the oven, or store them until ready to enjoy, these cookies taste great! Here are some tips for storage:
- Room temperature: allow to cool completely before placing in an airtight container at room temperature for up to 3 days.
- Refrigerator: store in an airtight container for up to 1 week. Pop them into the microwave for a few seconds to make them ooey gooey again!
- Freezer: once cookies are cooled completely, store in a freeze safe container for up to 2 months. Thaw before serving.
More Cookie Recipes to try
Secret Ingredients Chocolate Chip Cookies– the ULTIMATE chocolate chip cookie that has a crisp outside and chewy center! Simple to make, these may just be your new go to cookies to bake!
Macaroon Kiss Cookies– flaky sweetened coconut flakes and cream cheese combine in this recipe for a chewy cookie everyone will enjoy!
Raspberry Chocolate Chip Cookies– soft, chewy, and bursting with the delicious flavors of raspberry and chocolate chips throughout.
Chocolate Brownie Cookies– chocolate filled, chewy, rich, fudgy, and super easy to make! With no chill time required, these cookies can be ready to devour in under 20 minutes!
Peanut Butter Chocolate Chip Cookies– soft, chewy and turns a basic chocolate chip cookie recipe into an incredible one!
Almond Joy Cookies– this 5 ingredient cookie recipe is a classic twist on the Almond Joy candy bars!
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Joanna Gaines' Chocolate Chip Cookies Recipe
Ingredients
- 2 ½ cups all purpose flour
- 1 heaping tsp baking soda
- ½ teaspoon salt
- 8 tablespoon unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper. *Or use non stick cookie sheets
- In a medium bowl, combine the flour, baking soda, and salt together. Set aside.
- In a separate bowl, cream together the butter and brown sugar until fluffy.
- Add in the eggs, one at a time.
- Pour in the vanilla and stir until combined.
- Slowly pour flour mixture into butter mixture and stir until combined.
- Fold in the chocolate chips.
- Drop dough by large spoonfuls onto prepared cookie sheet.
- Place in oven and bake until lightly browned, 10-11 minutes.
- Allow cookies to cool on pan 1 minute prior to removing and placing on cooling rack
- Continue process until all dough has been used. Enjoy!
Loretta Kunkel says
First time I made these they were flat. But everyone loved them! This time I added 2T flour and used smallest cookie scoop and they were perfect!
Kristin says
Glad you enjoyed! They are a favorite in my house too!!