I Tried Joanna Gaines’ Chocolate Chip Cookie Recipe And I’m Never Trying Another Cookie Recipe Again
Updated: Aug 20, 2020
Melt in your mouth soft & stuffed with sweet flavor — So good they will make your heart warm.
At one point or another, we’ve all found ourselves deep into the dark hole that is Pinterest Dessert Boards. Captured by the beautiful images of gooey, decadent, out of this world desserts. I’ve even found myself scrolling and pinning through them for the better part of an hour, there’s no shame in it! People everywhere spend years of their lives trying to perfect their desserts so they can share them with the world, we might as well enjoy them.
Regardless, I am here to tell you that you can STOP looking for a chocolate chip cookie recipe because Mrs. Joanna Gaines has knocked that ball out of the park. Seriously, these are the best chocolate chip cookies I’ve ever had and I will forever be making them and thanking her for blessing us with these delicious slices of heaven.
She published this recipe in her recent cookbook, Magnolia Table. If you decide to grab a copy of the book for yourself, which I fully support and 100% recommend, you can find it on Amazon for only $16.59. Definitely in the top 10 purchases I made within the last year, or ever.
She’s also since published another cookbook, Magnolia Table: Volume 2.
What makes Joanna’s cookie recipe different from others?
She uses ONLY brown sugar.
There is less butter.
You get to decide how much chocolate to add.
Who would have guessed. The brown sugar makes them much chewier and more rich than other cookies — Without making it too sweet! The reduced butter makes the texture soft on the inside and crisp on the outside, and who wouldn’t want to add a little extra chocolate anyway?!
Apparently these three missing tips are our ticket to the perfect chocolate chip cookie.
If you’d like to try them forselves, the recipe is below.
2½ cups all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips
Position a rack in the center of the oven and preheat the oven to 350˚F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Store the cookies in a tightly covered container at room temperature for up to 3 days.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines.