After having one of Joanna Gaines Chocolate Chip Cookies, I knew this would be the way we would continue to make our cookies. Click below for the recipe and learn how you can make these as well!
After we visited Magnolia Market and tasted one of those delicious chocolate chip cookies, I knew I was going to come home and pull out my cookbook and make a batch of them.
The thing that sets Joanna Gaines Chocolate Chip Cookies apart from the rest of the world’s chocolate chip cookies? She uses less butter.
And you know what? It makes all the difference in the world.
Making Joanna Gaines Chocolate Chip Cookies
These cookies have a couple of differences that I noticed right off the bat. For starters, there is less butter and second, instead of using both regular sugar and brown sugar, Joanna only uses brown sugar.
What this does to the cookie is makes it more chewy and dense.
Her cookbook is called “Magnolia Table,” published by William Morrow Cookbooks, and it is a collection of Gaines’ favorite recipes, including some that are served at their restaurant (also called Magnolia Table).
In the cookbook, Jo shares her favorite memory about these cookies —
“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.”
Click below to get the recipe and make a batch for yourself too!
- 2½ cups all-purpose flour
- 1 heaping teaspoon baking soda
- ½ teaspoon of 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.