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).