Taken from Joanna Gaines’ Magnolia Table cookbook, this recipe is such a great take on everyone’s favorite cookie, the chocolate chip! My Mom is a huge Joanna Gaines fan and put her on my radar. Now that I live in Texas, I’m excited to visit Magnolia Table in Waco once this pandemic passes. Until then, I’ll be seeking comfort in these delicious cookies.
Joanna uses only baking soda, rather than a combination of baking soda and baking powder, which gives the cookie a slightly flatter form. She always uses only brown sugar, instead of a combination of white and brown The result is a flat (in a good way), soft cookie that’s chewy along the edges and perfectly sweet. It’s the opposite of dry and the chocolate chip literally melt in your mouth. You’ll see I’ve added a pinch of flaky sea salt in the photo but that was just on a whim because in the words of Tabitha Brown, “that’s my business.”
For a classic chocolate chip cookie try Mrs. Field’s Cookies. For a darker twist make these Dark Chocolate Chip Cookies For the perfect copycat recipe bake these Doubletree Copycat Chocolate Chip Cookies. And for a gluten free option try Oat Flour Chocolate Chip Cookies (GF).
Magnolia Table Chocolate Chip Cookies
These chocolate chip cookies are from Joanna Gaines' Magnolia Table cookbook. They are a crowd pleaser for their sweetness (pass if you don't have a sweet tooth), flat shape, and no chill time.
- 2 1/2 cups flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 1/2 tsp. vanilla
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350F degrees. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Add the eggs, one at a time, and the vanilla. Beat until smooth.
Adjust the speed to low and slowly add the flour mixture just until combined. Add the chocolate chips until incorporated.
Place cookie dough balls on prepared baking sheets; don’t flatten them. Bake for 10-11 minutes or until lightly browned on top. Let cookies cool on wire rack for 1 minute before transferring to wire rack to cool completely.
Recipe from Joanna Gaines Magnolia Table cookbook.