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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.
Prep Time15 mins
Cook Time10 mins
Servings: 40 cookies


  • 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
  • teaspoons pure vanilla extract
  • 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.