Magnolia Table Chocolate Chip Cookies
User Reviews
4.6
183 reviews
Excellent
Magnolia Table Chocolate Chip Cookies
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These chocolate chip cookies from Joanna Gaines' cookbook Magnolia Table are simply amazing! Thick and chewy with perfectly crisp edges, they are a serious contender for the perfect chocolate chip cookie.
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Ingredients
- 2 1/2 cups 300g all-purpose flour
- 1 heaping tsp baking soda
- 1/2 tsp sea salt
- 8 tbsp 1 stick or 110g unsalted butter, at room temperature
- 2 cups 400g packed light brown sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- Up to 2 cups 350g semisweet chocolate chips
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Instructions
- Preheat the oven to 350 degrees F (180 degrees C) with a rack in the center position. Line two baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a strong handheld electric mixer), beat the softened butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, and beat until blended before each addition. Add the vanilla extract to the butter mixture and beat until blended.
- Turn the stand mixer off and add the flour mixture to the bowl of 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; it will be chunky.
- Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chocolate chips.
- Drop the cookie dough by large spoonfuls (I personally use cookie scoops since it makes equal sized cookies that bake evenly every time) onto the parchment-lined baking sheet. Bake the cookies in your preheated oven until the cookies are lightly browned on top, about 10 to 11 minutes.
- Cool on the pan on a rack for 1 minute, then transfer the cookies to a wire cooling rack to cool completely. Repeat steps 6 and 7 with the remaining dough until all cookies are baked.
- Store the chocolate chip cookies in an airtight container at room temperature for up to 3 days.
Notes
- You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow the cookie dough to come to room temperature then continue with step 6.
- Baked cookies freeze for up to 3 months. Unbaked cookie dough balls freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, do not thaw them.
- You can buy Joanna Gaines' Magnolia Table Cookbooks on Amazon, both Volume 1 and Volume 2.
Nutrition Information
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Serving
1g
Calories
150kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
15mg
(5%)
Sodium
87mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 87mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
183 reviews
Excellent
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