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5 from 2 votes

Magnolia Table Chocolate Chip Cookies

Joanna's recipe with a few tweaks from me


  • 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


  • 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!


*Every oven is different. And everyone likes their cookies a different way. If you want your cookies gooey, bake them for less time. If you want your cookies more crispy, bake them longer. The key is to know when to pull them out of the oven. Please note: your cookies will still continue baking a little, even after removed from the oven because they are still sitting on the hot baking sheet. That's why I will pull mine out when they are still gooey in the center. Let your cookies cool on the baking sheet and then, they are perfect!