Joanna Gaines Chocolate Chip Cookies come from her bestselling cookbook, Magnolia Table, and this popular cookie recipe truly lives up to the hype! Thick, chewy, buttery, and packed with chocolate chips, these bakery-style cookies have become a go-to in our house.
A few years back, my mom gifted me the Magnolia Table cookbook for Mother’s Day, and it has been one of my favorite recipe books ever since. Every recipe I have tried has been a hit with my family, including these Joanna Gaines Chocolate Chip Cookies.
So, what makes Joanna Gaines' chocolate chip cookies special? For starters, this recipe uses less butter than most traditional chocolate chip cookie recipes and calls for a "heaping" teaspoon of baking soda. Those two small changes help create thick, chewy cookies with soft centers and perfectly crisp edges.
Quick Look: Joanna Gaines Chocolate Chip Cookies
- Prep Time: 10 mins
- Bake Time: 10-11 mins
- Chill Time: None
- Recipe Source: Magnolia Table cookbook
- Texture: Thick, soft, and chewy
- Flavor: Buttery and chocolatey
- Style: Bakery-style chocolate chip cookies
- Perfect For: Cookie trays, bake sales, and family desserts
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- Quick Look: Joanna Gaines Chocolate Chip Cookies
- What Makes Joanna Gaines Chocolate Chip Cookies So Special?
- Ingredient Notes
- How to Make Joanna Gaines Chocolate Chip Cookies
- Baking Tips
- Storage & Make-Ahead
- Joanna Gaines Chocolate Chip Cookie Recipe FAQs
- More Chocolate Chip Cookie Recipes You’ll Love
- Joanna Gaines’ Chocolate Chip Cookies Recipe
What Makes Joanna Gaines Chocolate Chip Cookies So Special?
Joanna Gaines’ chocolate chip cookies from Magnolia Table are known for their thick, chewy texture and buttery flavor. Made with brown sugar instead of white sugar, less butter than traditional chocolate chip cookie recipes, and plenty of semisweet chocolate chips, these bakery-style cookies stay soft with perfectly crisp edges.
One of my favorite things about Joanna Gaines’ cookbook is how relatable she is throughout each recipe. She shares that these cookies were inspired by baking Toll House cookies with her dad as a little girl. After experimenting with different recipes over the years, she created a thicker, chunkier cookie using less butter and a heaping teaspoon of baking soda.
Honestly, I think that's exactly what makes this cookie recipe so good. They're soft, chewy, bakery-style cookies that feel nostalgic, homemade, and completely irresistible.
If you love baking Joanna Gaines recipes, be sure to try her famous Joanna Gaines Silo Cookies too!
Ingredient Notes
These simple pantry staples come together to create thick, chewy bakery-style chocolate chip cookies every time. See the printable recipe card at the bottom of the post for exact amounts and full recipe directions.
- Brown Sugar: Joanna Gaines uses only brown sugar in these cookies, which helps create a richer flavor and soft, chewy texture.
- Baking Soda: Be sure to use a heaping teaspoon. This helps give the cookies their thick, bakery-style shape.
- Butter: Use softened, room-temperature butter for the best results. These cookies use less butter than many traditional chocolate chip cookie recipes, which helps prevent them from spreading too much while baking.
- Chocolate Chips: I use semisweet chocolate chips, but dark chocolate, milk chocolate, or even chocolate chunks work great too.
How to Make Joanna Gaines Chocolate Chip Cookies
Step 1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or use a nonstick baking sheet. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2. In a large bowl, cream together the butter and brown sugar until fluffy using a handheld electric mixer. Add the eggs, one at a time, followed by the vanilla. Slowly add the flour mixture and stir until just combined.
Step 3. Fold in the semisweet chocolate chips until evenly combined.
Step 4. Drop dough by large spoonfuls onto the prepared baking sheet. TIP: Leave a little space between each cookie as they will spread slightly while baking.
Step 5. Bake for 10-11 minutes, or until lightly browned. Allow the cookies to cool on the pan for 1 minute before transferring to a cooling rack. Repeat with the remaining dough.
Step 6. Enjoy!
Baking Tips
- Use a HEAPING teaspoon of baking soda. I get lots of comments about this! When scooping, it should be rounded. Not quite 2 teaspoons, but close.
- Use unsalted butter. Salt is already added to the recipe, so unsalted butter works best.
- Start with room-temperature ingredients. Make sure the butter and eggs are at room temperature so the cookie dough mixes together smoothly. Avoid overly soft or melted butter, as this can cause the cookies to spread too much.
- Don’t overmix the dough. Mix until just combined, then fold in the chocolate chips.
- Change up the chocolate chips. Once you’ve tried the original recipe, have fun experimenting! I love using a mix of dark chocolate and milk chocolate chips together.
- Don’t overbake. If anything, pull the cookies out a minute early. Overbaked cookies become hard and crispy instead of staying soft and chewy.
Storage & Make-Ahead
Whether you enjoy these cookies fresh from the oven or save them for later, they stay soft and delicious! Here are my favorite storage tips:
- Room Temperature: Allow cookies to cool completely before storing in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Pop one in the microwave for a few seconds to make it ooey gooey again!
- Freezer: Once cooled completely, store cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Freeze the Cookie Dough: Scoop the cookie dough onto a lined baking sheet and freeze until firm. Transfer the dough balls to a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator before baking according to the recipe directions.
Joanna Gaines Chocolate Chip Cookie Recipe FAQs
These cookies are soft and chewy with lightly crisp edges. Be careful not to overbake them, as they will become crispier the longer they bake.
Using less butter and a heaping teaspoon of baking soda helps create a thicker, bakery-style cookie that spreads less while baking.
Absolutely! I’ve made this recipe countless times, and it’s always a family favorite. The cookies are thick, buttery, soft, chewy, and loaded with chocolate chips.
More Chocolate Chip Cookie Recipes You’ll Love
For a more loaded twist on a classic, check out my Laura Bush cowboy cookies recipe filled with oats, chocolate chips, coconut, and pecans.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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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 large 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 a nonstick cookie sheet.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy using a handheld electric mixer.
- Add the eggs, one at a time, followed by the vanilla.
- Slowly add the flour mixture into the butter mixture and mix until just combined.
- Fold in the semisweet chocolate chips until evenly combined.
- Drop dough by large spoonfuls onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-11 minutes, or until lightly browned.
- Allow cookies to cool on the pan for 1 minute before transferring to a cooling rack.
- Repeat until all the dough has been used. Enjoy!
Notes
- Make sure to use a heaping teaspoon of baking soda. This helps create the thick, bakery-style texture these cookies are known for.
- Use softened, room-temperature butter, but avoid melted or overly soft butter, which can cause the cookies to spread.
- Do not overbake. The cookies will continue to set as they cool and stay soft and chewy in the center.
- Semisweet chocolate chips work best, but milk chocolate, dark chocolate, or chocolate chunks can also be used.
- Store cookies in an airtight container at room temperature for up to 3 days.
Kathleen says
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 says
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 says
These are the best! They are never flat. I really cream sugar and butter first. Definitely give them a try.
Kristin says
Yay! So glad to hear you enjoy these as much as we do!! So tasty!!
Karen Hanans says
made a double batch and they were gone in a week. everyone in my house hold loves them
Kristin says
Yay!! Love hearing this! I plan on making a batch today because now I am craving cookies, haha!
Ann says
A waste of ingredients. Too much brown sugar for me. Nothing special about this recipe.
Kristin says
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 says
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 says
Yay!! Glad to hear you enjoy these cookies too!! Great tip on the gluten free flour!
nancy says
Check out the new show, FIXER UPPER:WELCOME HOME. Joanna also has a cooking show on the new Magnolia network. ENJOY!
Kristin says
Great show for sure! Just watched an episode a few weeks ago and loved it! Great suggestion for sure!
Kimberly Whiteaker says
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 says
Such a bummer to hear they were flat, but so glad they were still a hit! They are a fav in my house!
Bonnie says
I found if the cookies are flat add 2 T. Of flour which helps them to rise.
Kristin says
Great tip!! Thanks for sharing!!
Kim says
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 says
Great idea!!!
Rhonda says
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 says
Yea! Glad you enjoyed them!! They get eaten quickly in my house, haha!
Debbie says
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 says
So bummed to hear that! They are definitely different from a Toll House type cookie, but sorry you weren’t a fan!
Debby says
How is 8 tbsp of butter enough…I just can’t wrap my head around it.
Kristin says
I promise it is, quite tasty these cookies are!! Hope you enjoy!!
LaVera Kennison says
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 says
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 says
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 says
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 says
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 says
Hmmm, that is so odd! What kind of butter did you use? Did you melt it to soften?
Juliet says
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 says
Hope your next batch turns out fluffy! Fingers crossed!! Enjoy!
Juliet says
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 says
Yep, I buy a new box monthly. What kind of butter are you using? Bummer that they are turning out flat!
Linda Croughan says
Do I have to line the cookie sheets because only half the butter is used compared to a regular chocolate chip cookie recipe
Kristin says
If you are using non stick baking sheets, you are good to go!! Otherwise, perhaps parchment paper! Enjoy!