Magnolia Table Chocolate Chip Cookies

These chocolate chip cookies are perfect. They have the perfect homemade cookie taste and the perfect consistency. Chewy and soft on the inside.

Every time I follow a homemade chocolate chip cookie recipe that claims to be “the best” or “amazing” I turn out to be disappointed. Either the cookies are too flat or too dry, and not what I was expecting. I think its safe to say that I finally found my new favorite go to chocolate chip cookie recipe.

One of my biggest influencers these days is Joanna Gaines from the TV show Fiver Upper. Now, if you don’t know who she is, do yourself a favor and look her up. Watch her TV show. She is amazing at everything…decorating, designing, cooking, baking…anything and everything.

Joanna came out with a cookbook called Magnolia Table. It is a collection of all of her recipes, some which are from her restaurant/bakery in Waco, Texas.

I decided to give her chocolate chip cookie recipe a whirl, and I am pretty excited to share it with you…because they are AMAZING!

Obviously any cookie that is still warm and gooey is delicious. But there was something different about these guys. The texture and taste was just a little extra.

Surprisingly, the “secret” to this recipe is to use less butter. And when I say less butter, I mean 1 whole stick of the good stuff. The more butter you use, supposedly the more flat the cookie.

You want to cream together your sugar and butter first. Then add your egg and vanilla. I used a hand held mixer to make these cookies. Joanna suggests using a stand mixer with paddle attachment, but this worked just fine.

Whenever I make any type of baked good, I always make sure to mix my dry ingredients in a separate bowl before mixing the wet ingredients together. It helps incorporate everything better.

You like my “Action” shot? This was me being lazy and thinking I could take a photo without setting up my tripod, while dumping the dry ingredients mixture into the wet ingredients.

Dump your chocolate chips into the mixture and quickly mix them in, for about 5 seconds. It specifically says “5 seconds” on the directions. I guess there is a reason why you can’t over mix the dough.

In Joannas directions, she says to drop dough with large spoonfuls, which I did. It also says that the recipe makes about 40 cookies. Opps…I did not get 40 cookies from this recipe. I got about 20. But that’s ok. You either get smaller cookies but more, or larger cookie but less.

These cookies store nicely in a tightly covered container. They keep their soft consistency well. Enjoy my friends!

Magnolia Table Chocolate Chip Cookies

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 20 cookies

Ingredients Method

Ingredients

  

• 2 1/2 cups All Purpose Flour
• 1 heaping teaspoon Baking Soda
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) Unsalted Butter, room temperature
• 2 cups packed light brown sugar
• 2 Large Eggs
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 1/2 cups semi-sweet chocolate chips

Method

 

1. Make sure oven rack is in the middle of oven. Preheat to 35o degrees.
2. Prepare large baking sheet with parchment paper.
3. In a medium bowl combine flour, baking soda and salt. Set aside.
4. In a stand mixer with paddle attachment, or handheld mixer, cream the brown sugar and butter. For about 2-3 minutes until its light and fluffy.
5. Add the eggs and vanilla. Beat until well blended.
6. Add the flour mixture and mix until it is well combined. Turn mixer to high speed for a few seconds to help get the dough clumped together.
7. Add the chocolate chips and beat on high for about 5 seconds.
8. Drop the dough by large spoonfuls on lined baking sheet. Bake for about 10-11 minutes until they are lightly browned on top.
9. Let cookies cool for a few minutes before placing them on cooling rack.
10. Enjoy!