Magnolia Table Chocolate Chip Cookies! Chocolate chip cookies from Joanna Gaines’ book: Magnolia Table but with a few changes.
I’ve always been a fan of design, especially interior design. To have that eye and gift to know how to better make or design a space is something I’ve always wanted. I love watching HGTV. To see all the houses and renovations come together and Chip and Joanna are my favorites! From their show, Fixer Upper to all the books and Magnolia Market & Silos Baking Co. and everything else they have going on in Waco, Texas, it’s just all so incredible. I love their success story. It’s one of dreams.
I recently bought Joanna’s book, Magnolia Table and immediately flipped to the dessert section. Whenever there’s a chocolate chip cookie recipe in the book, that is the recipe I make first. Something tells me if the cookies are good, everything else will be good. Also, how can you mess up a chocolate chip cookie, right?
I made the cookies and we loved them! I have since made a few tweaks and shared them on my Instagram stories and received so many direct messages for the exact recipe and what I am doing, so here it is! And one last thing: go BUY JOANNA’S BOOK!!
Magnolia Table Chocolate Chip Cookies
Magnolia Table Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt or any coarse salt
- 8 tablespoons 1 stick unsalted butter cold and cubed
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups blend of semi sweet and bittersweet chocolate chips
- Maldon sea salt flakes to finish
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
- In a bowl, whisk together the flour, baking soda and salt and set aside.
- Using a stand mixer fitted with the paddle attachment, beat the cold butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, and mix until blended. Add the vanilla and mix again.
- With the stand mixer on, slowly pour in the dry ingredients into the wet and mix until combined. Use a rubber spatula to scrape the sides of the bowl and the bottom if needed to help you combine everything. Add in the chocolate chips and mix again, just for a few seconds just to get the chocolate chips mixed in.
- Line your cookie dough on your prepared baking sheet in groups of 6 to 8. I usually only bake about 6 to 8 cookies at a time. Feel free to add more, just don't crowd your cookie dough. Give them room to flatten and bake. Bake for about 12 to 14 minutes, or until golden brown.* If you like Maldon sea salt flakes on your cookies, take the cookies out 2 minutes early, sprinkle on the Maldon sea salt flakes and finish baking.
- Allow to cool for a few minutes if you can and enjoy! For the remaining cookie dough, I like to scoop out the cookie dough balls and freeze them. Place them onto a flat surface, wrap them and freeze them. If you have a small freezer like me, I place my cookie dough balls flat into a large gallon size zip top bag and place them into my freezer flat so they can freeze in the shape I want. They may freeze stuck to each other but that's fine.
- When baking from frozen: no need to defrost. While your oven is pre-heating, place your frozen cookie dough balls onto your baking sheet and bake just a few minutes more at 350. That's it!
