Magnolia Chocolate Chip Cookies

Joanna Gaines’ Magnolia Chocolate Chip Cookies

PREP: 15 minutes

COOK: under 30 minutes

COOL: 1 hour

Makes about 40 cookies:

  1.  2½ cups all-purpose flour

  2. 1 heaping teaspoon baking soda

  3. ½ teaspoon sea salt

  4. 8 tablespoons (1 stick) unsalted butter, at room temperature

  5. 2 cups packed light brown sugar

  6. 2 large eggs

  7. 1½ teaspoons pure vanilla extract

  8. 1½ cups semisweet chocolate chips


  1. Position a rack in a center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handled electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

  3. Turn the mixer off and add the flour mixture to the bowl. Mix on medium 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.

  4. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix the chips.

  1. Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough

  1. Store the cookies in a tightly covered container at room temperature for up to 3 days.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines.

Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers

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