Magnolia Table Chocolate Chip Cookies
User Reviews
4.6
Magnolia Table Chocolate Chip Cookies
Description
The cookie dough is made by whisking together flour, baking soda, and sea salt, then creaming softened butter with light brown sugar until fluffy. Eggs are added one at a time followed by vanilla extract. The flour mixture is mixed in just until combined, then chocolate chips are stirred through quickly to avoid overmixing. The dough has a chunky texture at this point.
Baking at 350°F on parchment yields cookies with a tender crumb and rich chocolate content. The dough can be chilled for 2 to 3 days before baking, which improves flavor integration and texture. Cookies, once baked, freeze well for up to 3 months, as do unbaked dough balls, which can be baked from frozen with a slightly increased baking time without thawing.
This recipe reflects a trusted homemade chocolate chip cookie approach, offering flexibility in preparation and storage, and can be found in Magnolia Table cookbooks by Joanna Gaines.
Ingredients
- 2 1/2 cups all-purpose flour 300g
- 1 baking soda heaping teaspoon
- 1/2 tsp salt sea salt
- 8 tbsp unsalted butter 1 stick or 110g, at room temperature
- 2 cups light brown sugar 400g, packed
- 2 egg room temperature, large
- 1 1/2 tsp vanilla extract
- Up to 2 cups 350g semisweet chocolate chips
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
- Chill cookie dough in the refrigerator for 2 to 3 days to improve texture and flavor before baking.
- Freeze baked cookies or unbaked dough balls for up to 3 months; bake frozen dough balls with an extra minute without thawing.
- Allow dough to reach room temperature before baking after chilling for best results.
- The recipe originates from Joanna Gaines’ Magnolia Table cookbooks, Volumes 1 and 2.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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