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 1/2 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!
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Joanna Gaines' Chocolate Chip Cookies Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 1 heaping tsp baking soda
- 1/2 teaspoon salt
- 8 tablespoon unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 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!
Kathleen
I have made these 3 times using different brands of butters and brown sugars and they always come out completely flat. Tried chilling the dough, no difference. Tasty but I was really hoping for a thicker cookie. Disappointed.
Kristin
So sorry to hear that! I have found the key to the rise is to ensure the baking soda is fresh! I change mine out every 6 months, but this gives the cookies their rise!
Loredana
These are the best! They are never flat. I really cream sugar and butter first. Definitely give them a try.
Kristin
Yay! So glad to hear you enjoy these as much as we do!! So tasty!!
Karen Hanans
made a double batch and they were gone in a week. everyone in my house hold loves them
Kristin
Yay!! Love hearing this! I plan on making a batch today because now I am craving cookies, haha!
Ann
A waste of ingredients. Too much brown sugar for me. Nothing special about this recipe.
Kristin
Yikes, sorry you don’t like the recipe, did you try it and just not like it? It’s a favorite in my family, but you can also try this recipe for another variation, https://thecookinchicks.com/secret-ingredient-chocolate-chip-cookies/
Shirl Crane
Hi, I made these cookies today and wow how yummy they were. They are best when you bake them for about 5-7 minutes. They are absolutely delicious. They are soft, chewy, and chocolaty. I also used a gluten free flour by Kings Arthur. I will be making these again and again. Thanks for the recipe!
Kristin
Yay!! Glad to hear you enjoy these cookies too!! Great tip on the gluten free flour!
nancy
Check out the new show, FIXER UPPER:WELCOME HOME. Joanna also has a cooking show on the new Magnolia network. ENJOY!
Kristin
Great show for sure! Just watched an episode a few weeks ago and loved it! Great suggestion for sure!
Kimberly Whiteaker
As with other people my cookies were also flat. I read all the reviews and hints and still had flat cookies! With that said, they still were amazing! The perfect blend of chewy and soft with the perfect edges. I will definitely make again and again!!
Kristin
Such a bummer to hear they were flat, but so glad they were still a hit! They are a fav in my house!
Bonnie
I found if the cookies are flat add 2 T. Of flour which helps them to rise.
Kristin
Great tip!! Thanks for sharing!!
Kim
Y’all try the secret ingredient recipe with one teaspoon apple cider vinegar it fluffs the baking soda making it a fluffy cookie…fr
Kristin
Great idea!!!
Rhonda
I just baked these cookies and I was little skeptical too based on the amount of flour bc it they are delicious! And extremely chewy. I may hold back the next time on some of the sugar but overall delicious😁
Kristin
Yea! Glad you enjoyed them!! They get eaten quickly in my house, haha!
Debbie
They looked great when I first saw them, but unfortunately, I was very disappointed in the recipe. It was lacking the taste of butter and salt and was a bit blah! I felt like I was eating a brown sugar cookie. I will be sticking to my own recipe from now on. Sorry for the negative response. I really wanted to love them. ☹
Kristin
So bummed to hear that! They are definitely different from a Toll House type cookie, but sorry you weren’t a fan!
Debby
How is 8 tbsp of butter enough…I just can’t wrap my head around it.
Kristin
I promise it is, quite tasty these cookies are!! Hope you enjoy!!
LaVera Kennison
Great cookies! I am a die hard cookie baker. I looked at this recipe and was very skeptical . But…I made them and was really surprised how moist they were and super delicious!! Even after about a week of making….still remained soft to the chew .
Kristin
Yea!! I love hearing this! So glad you enjoyed them! Please teach me YOUR ways to enjoy baking cookies as that is the one form of baking I lack patience of, haha!! These are definitely a favorite in my house though!! Enjoy!
Samantha
I just made these and had the flat problem too. They came out of the oven puffy, but as they cooled they flattened. I used fresh baking soda, just bought it for Xmas cookies and butter from Costco. The recipe calls for a heaping teaspoon of baking soda, maybe mine wasn’t heaping enough?
Kristin
What a bummer! First question I always ask is the baking soda, but since yours was fresh, that’s ruled out. Another factor is overbeating the butter? Could that have happened? Sometimes, I let me little one beat the dough with the mixer and it almost always turns out much more flat. I believe its due to the fact she puts the mixer on high for at least 5 minutes, haha!
Keep me posted on the butter question. As for heaping, yes, it needs to be more than a regular teaspoon, almost a mound 🙂
Crissie
I used a new box of baking soda and fresh stuff and they were super flat too. No baking powder? Or what could have happened.
Kristin
Hmmm, that is so odd! What kind of butter did you use? Did you melt it to soften?
Juliet
Thanks for responding, Kristin! I’ll try using a fresh box of baking soda to see if that makes a difference 🙂 I’m using Walmart brand unsalted butter.
Kristin
Hope your next batch turns out fluffy! Fingers crossed!! Enjoy!
Juliet
Hi there! I was wondering if you used a fresh box of baking soda when making these cookies? I’ve made these a few times already and they have turned out flat and am trying to figure out what’s going wrong 🙁 I want them to look more fluffy like yours!
Kristin
Yep, I buy a new box monthly. What kind of butter are you using? Bummer that they are turning out flat!
Linda Croughan
Do I have to line the cookie sheets because only half the butter is used compared to a regular chocolate chip cookie recipe
Kristin
If you are using non stick baking sheets, you are good to go!! Otherwise, perhaps parchment paper! Enjoy!