May 7, 2018
Joanna Gaines’ Chocolate Chip Cookies
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes, includes cool time
Try Joanna Gaines’ recipe for Chocolate Chip Cookies from her cookbook Magnolia Table.
I developed this recipe over the years, after experimenting with a few classics and having them come 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 and 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.
Yield: Makes about 40
- 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.