Magnolia Chocolate Chip Cookies
These tasty cookies from Joanna Gaines are cirspy on the outside and chewy on the inside. You'll never want to make store-bought chocolate chip cookies again.
Servings: 40 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.