I’m not a food blogger, but I love cooking. When I have time to plan and make food, it’s actually one of my favorite things. I’m always buying new cookbooks and searching blogs for new recipes, so I decided to share “the good ones” here on Charmed by Camille! First up: Magnolia Table chocolate chip cookies from Joanna Gaines.
Now you might be thinking, “Can’t I just make Tollhouse cookies?” Yes, you absolutely can. However, I’ve always felt that store cookies taste like store cookies; they’re usually really sweet and all you can taste is sugar. These Magnolia Table chocolate chip cookies from Joanna Gaines are the perfect homemade cookie. They’re sweet but not too sweet, crispy on the outside, but chewy on the inside. And truthfully, they’re relatively easy to make.
I made these chocolate chip cookies last week while Matt and I were visiting my parents, and all four of us agreed that these cookies were way better than that dough in the yellow roll I grew up with.
I know I’m really late to the Chip and Joanna Gaines bandwagon. For a really long time we didn’t have HGTV but recently we got Hulu plus and I’ve been binging all of the episodes. My friend Laura Leigh sent me a few recipes, and they were all really good, so I bought both of Joanna’s cookbooks during my last Target run. Consider me an official groupie now.
This recipe for chocolate chip cookies is from the Magnolia Table Volume 1 cookbook.
Magnolia Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 heaping teaspoon baking soda
- ½ teaspoon sea salt
- 8 tablespoons unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1½ cups semisweet chocolate chips
Instructions
- 1. Position rack in the center of your oven and preheat 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 with the paddle attachment, or in a bowl with a handheld electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, about 2 – 3 minutes. Add the eggs and vanilla and beat until blended.
- Turn off the mixer and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high for just 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 mix them in.
- Drop dough by large spoonfuls on the lined baking sheet; don't flatten them. Bake until lightly browned on the top, 10 to 11 minutes.
- Cool cookies on the pan for about 1 minute, then transfer to a cooling rack.
