Thick. Soft. Bakery-style.
The famous all-brown-sugar cookie, made at home in 30 minutes.
- Prep 15 min
- Bake 10 min
- Makes about 40
- Chill none
Joanna Gaines chocolate chip cookies are famous for one reason: they bake up thick and soft, never flat. This is a home version of that cookie, with every step spelled out.
Four things set it apart from a standard recipe.
Why these cookies are different
1
All brown sugar
No white sugar at all. That means soft centers and caramel flavor.
2
Half the butter
One stick, not two. Less butter means less spread.
3
A heaping spoon of soda
A little extra lift for tall, puffy cookies.
4
No chill time
The dough is thick enough to scoop and bake right away.
What goes in, and why
- ButterUnsalted and soft, not melted. Melted butter makes them flat.
- Light brown sugarTwo full cups, firmly packed. Dark works too.
- EggsRoom temperature, so they blend in smoothly.
- FlourSpoon and level. Too much makes the dough crumbly.
- Baking sodaOne heaping teaspoon. Check that it is fresh.
- Chocolate chipsSemi-sweet. Chunks give bigger pools.
- VanillaAn alcohol-free vanilla flavoring tastes the same once baked.
Tools that make these easier
A mixer matters here, because the butter and sugar need a good beating.
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Batch size:
Joanna Gaines-Style Chocolate Chip Cookies
Thick, soft and chewy. No chilling.
- Prep 15 min
- Bake 10 to 11 min
- Total about 30 min
- Makes about 402080 cookies
Ingredients
Method
- Heat the oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugar. Beat the softened butter and brown sugar on medium-high for 2 to 3 minutes, until light and fluffy.
- Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla, until smooth.
- Add the dry ingredients. Whisk the flour, baking soda and salt in a separate bowl. Mix into the dough on low, just until no dry flour shows. The dough will be thick.
- Fold in the chocolate. Stir in the chocolate chips with a spatula.
- Scoop. Portion the dough into 1½ tablespoon balls and set them 2 inches apart. Do not flatten them.
- Bake 10 to 11 minutes. Take them out when the edges are just golden and the tops look set but still pale.
- Cool on the tray. Leave the cookies on the hot tray for 5 minutes, then move them to a wire rack.
For thicker cookies: chill the scooped dough for 20 minutes before baking.
Tools used
Hand mixer • 1.5 Tbsp cookie scoop • Half sheet pan • Pre-cut parchment sheets
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If something goes wrong
Flat cookiesWhy: butter was melted or too warm.Fix: chill the scooped dough 20 minutes. Use a cool tray.
Dry, crumbly doughWhy: too much flour.Fix: spoon and level next time. For this batch, press the dough together by hand.
Hard cookies the next dayWhy: overbaked.Fix: pull them when the tops still look pale. They set as they cool.
Cookies did not puffWhy: old baking soda, or butter not creamed long enough.Fix: use fresh soda and beat the butter and sugar a full 2 minutes.
Easy ways to change them up
- Salted: a pinch of flaky sea salt on each warm cookie.
- Chocolate chunk: swap the chips for a chopped chocolate bar.
- Nutty: fold in ¾ cup of chopped pecans or walnuts.
- Bakery-size: 3 tablespoons of dough each, baked 12 to 14 minutes.
Keeping them soft, and freezing
Counter: airtight, up to 5 days. Add a slice of bread to keep them soft.
Freeze the dough: scooped balls, up to 3 months. Bake from frozen at 350°F, plus 1 to 2 minutes.
Freeze baked cookies: layered with parchment, up to 3 months. Thaw 1 hour.
Save this recipe for later
Pin it to your cookie board so it’s there when the craving hits.
Questions people ask
What makes Joanna Gaines chocolate chip cookies different?
Two things. The recipe uses only brown sugar, with no white sugar, and half the butter of a typical cookie. That gives a thick, soft cookie with a deep caramel flavor that does not spread thin.Does the dough need to be chilled?
No. The dough is firm enough to bake right away. If your kitchen is warm or the butter got very soft, chill the scooped dough for 20 minutes for thicker cookies.Why is the cookie dough dry or crumbly?
This dough is thick by design, because it has less butter. If it will not hold together, the flour was probably packed into the cup. Spoon and level the flour, and press the dough together with your hands as you scoop.Can dark brown sugar be used instead of light?
Yes. Dark brown sugar gives a stronger molasses flavor and a slightly softer, darker cookie. Use the same amount.Can the cookie dough be frozen?
Yes. Freeze the scooped dough balls on a tray, then bag them for up to 3 months. Bake straight from frozen at 350°F and add 1 to 2 minutes.How do you keep the cookies soft?
Pull them from the oven while the tops still look slightly pale, and store them airtight once cool. A slice of bread in the container keeps them soft for days.Is this the official Joanna Gaines recipe?
This is a home version inspired by the chocolate chip cookie recipe she has shared publicly, written in our own words. Easy Dessert Guide is not affiliated with or endorsed by Joanna Gaines or Magnolia.Keep baking
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