Joanna Gaines’ Chocolate Chip Cookies

Recipe By:  Joanna Gaines
chocolate chip cookies
Total Time:  1 hour 30 minutes, includes cool time
Prep Time:  15 minutes

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.

Ingredients
  • 2½ cups all-purpose flour
  • 1 heaping tsp baking soda
  • ½ tsp sea salt
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1½ tsp pure vanilla extract
  • 1½ cups semisweet chocolate chips (depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for)
Directions Yield:  Makes about 40
  1. Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
  6. 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.
  7. Store the cookies in a tightly covered container at room temperature for up to 3 days.

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Source:
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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