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Magnolia Table Chocolate Chip Cookies

by Joanna Gaines

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  • Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.

  • Place the flour, baking soda, and salt together in a medium bowl; set aside.

  • Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat 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.

  • Turn the mixer off and add the flour mixture. Mix on medium speed 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. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.

  • Drop the dough by large spoonfuls onto the prepared 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.



Chocolate amount: Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for.


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

Buy Joanna's cookbook titled: Magnolia Table by clicking here:

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