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.
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
- 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
- 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.
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