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Joanna Gaines
Joanna Gaines
updated May 10, 2024
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Learn how to make Joanna Gaines' chocolate chip cookies recipe, straight from her Magnolia Table cookbook.
Makesabout 40 cookiesJump to Recipe
Jump to Recipe
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My dad has an intense sweet tooth, just like me. One afternoon when I was around 10 years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen.
Why You’ll Love It
- I developed this recipe over the years. After experimenting with a few classics and having them come out flat every time, I wanted something that was chunky, beautiful, and also delicious. This was the recipe that I worked on over the years and perfected.
- They taste amazing – with one big change. One big change I made was to cut back on the butter. I do truly believe that butter makes everything better and no one is more surprised than I am about how amazing these taste even though they’re made with less of the good stuff than most traditional chocolate chip cookies.
Key Ingredients in Magnolia Table Chocolate Chip Cookies
- All-purpose flour: Regular all-purpose flour works just fine here.
- Baking soda: Baking soda is key for soft and chewy cookies with crisp, browned edges.
- Unsalted butter: Let the butter sit at room temperature before making the cookie dough.
- Light brown sugar: I love the flavor and texture of light brown sugar in chocolate chip cookies.
- Eggs: You’ll need 2 large eggs.
- Semisweet chocolate chips: Semisweet chocolate chips are the classic choice in chocolate chip cookies, but feel free to use other types of chocolate chips, like bittersweet or milk chocolate.
How to Make Magnolia Table Chocolate Chip Cookies
- Combine the dry ingredients. Combine the flour, baking soda, and salt together in a medium bowl.
- Cream the butter and sugar. Beat the butter and sugar in a mixer until light and fluffy, then add the eggs and vanilla extract until blended.
- Combine all the ingredients together. Add the flour mixture to the butter 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. Add the chocolate chips and beat until combined.
- Bake. Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10to 11minutes.
Storage Tips
Store the cookies in a tightly covered container at room temperature for up to 3days.
Magnolia Table Chocolate Chip Cookies Recipe
Learn how to make Joanna Gaines' chocolate chip cookies recipe, straight from her Magnolia Table cookbook.
Makes about 40 cookies
Nutritional Info
Ingredients
- 2 1/2 cups
all-purpose flour
- 1
heaping teaspoon baking soda
- 1/2 teaspoon
sea salt
- 8 tablespoons
(1stick) unsalted butter, at room temperature
- 2 cups
packed light brown sugar
- 2
large eggs
- 1 1/2 teaspoons
vanilla extract
- 1 1/2 cups
semisweet chocolate chips
Instructions
Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
Place 2 1/2 cups all-purpose flour, 1 heaping teaspoon baking soda, and 1/2 teaspoon sea salt together in a medium bowl; set aside.
Place 8 tablespoons room temperature butter and 2 cups packed light brown 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, 2to 3minutes. Add 2 large eggs and beat until blended. Add 1 1/2 teaspoons vanilla extract 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 1 1/2 cups semisweet 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, 10to 11minutes. Cool on the pan on a rack for 1minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Recipe Notes
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 3days.
Reprinted with permission from Magnolia Table, copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
