Chocolate Chip Cookies
Chocolate chip cookies are my favorite kind of cookies! There’s really nothing better than eating a warm chocolate chip cookie with a cold glass of milk.
My brother and his girlfriend got me the Magnolia Table cookbook by Joanna Gaines for my birthday last year. I’ve loved everything I’ve tried so far, including these cookies. They are so simple to make, and they taste delicious!
Ingredients: flour, baking soda, sea salt, unsalted butter, light brown sugar, eggs, vanilla extract, and semi-sweet chocolate chips.
In a medium bowl, whisk together the flour, baking soda, and salt. Then set it 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 together on medium-high speed until it’s light and fluffy; about 2-3 minutes.
Add the eggs and beat until blended. Then add the vanilla and beat until mixed well. Be sure to scrape the sides and all around to make sure everything is mixed in well.
Turn the mixer off and add the flour mixture to the dough. Mix together starting on low, then move the speed up to medium so the flour doesn’t fly out, just until 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 completely mix in the chocolate chips. You can add more or less of the chocolate chips called for depending on how much chocolate you want in the cookies.
Drop by large spoonfuls on a lined baking sheet. Don’t flatten them out. I use a small cookie scoop to scoop the dough onto a baking pan lined with a pastry mat. That way they are all the same size and it’s a easier clean up for me.
Bake until light browned on top, about 10-11 minutes. Cool on the pan for 1 minute and then move to a cooling rack to cool completely. Repeat with the remaining dough until you’re finished baking.
Store the cookies in a tightly covered container at room temperature for up to 3 days.
What’s your favorite kind of cookie? If you try these out, let me know what you think. Is there really anything that Joanna Gaines can’t do? I love following along to see what she will do next. She definitely found an awesome cookie recipe and I’m happy to share it!
Get her cookbook, Magnolia Table here:
Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 heaping tsp baking soda
- 1/2 tsp sea salt
- 8 Tbsp (1 stick) unsalted butter at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips see notes
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with a baking mat or 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 together on medium-high speed until light and fluffy; about 2-3 minutes.
- Add the eggs and beat until blended, scraping the sides as needed.
- Add the vanilla and beat until mixed well.
- Turn the mixer off and add the flour mixture to the bowl. Mix on medium speed 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 make sure they are mixed in well.
- Drop by large spoonfuls on the lined baking sheet; don't flatten them.
- Bake on the center oven rack until lightly browned on top, about 10-11 minutes.
- Cool on the pan for about 1 minute, and then move cookies to a cooling rack to finish cooling.
- Repeat with the remaining dough until all cookies are baked.
- Store cookies in an airtight container at room temperature for up to 3 days.
Notes
