Magnolia Table Chocolate Chip Cookies
A traditional chocolate chip cookie recipe from Joanna Gaines that yields a cookie that is chunky, gooey, and delicious. You won't be able to eat just one!
20 cookies
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp. Baking Soda
- 1/4 tsp. Kosher Salt
- 1 cup Light Brown Sugar
- 1/2 stick Unsalted Butter room temperature
- 1 Large Egg
- 1/2 tsp. Vanilla Extract
- 1 cup Semisweet Chocolate Chips
Instructions
- In a medium bowl, with a hand or stand mixer, mix together the butter, egg, and vanilla extract on medium-high speed until light and fluffy, about 2-3 minutes.
- Dump the contents of the cookie in a jar into the egg & butter mixture.
- Mix on medium just until the flour becomes well combined.
- Cover bowl with plastic wrap and refrigerate for at least 1-2 hours.
- Preheat oven to 375 degrees.
- Drop large spoonfuls (about 1-2 tbsp.) of cookie dough onto a baking sheet.
- Bake until lightly browned, about 10-11 minutes.
- Cool cookies on the pan on a rack for 1 minute, then transfer cookies to cooling rack to cool completely.
- Repeat with remaining dough.
- Store cookies in a tightly covered container at room temperature for up to 3 days or store in the freezer for up to 6 months.
Notes
- Double this recipe for a standard 40 cookie recipe.
- Whip the eggs & butter for about 2-3 minutes until they are nice and fluffy.
- Add 1/2 cup more chocolate chips for even more chocolatey goodness!
- Refrigerate the cookie dough for at least 1-2 hours or overnight before baking.
- Bake the cookie dough balls while cold. Refrigerate cookie dough while cookies are baking in the oven.
- Store baked cookies in airtight containers (or freezer bags) in the freezer. This will prevent them from going stale and once defrosted they will still be fresh & moist on the inside.
Nutrition
Calories: 78kcal
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