Magnolia Table Cookies

Do you have Joanna Gaines’ Magnolia Table cookbook? Of course I do! Launched around the time they opened the Magnolia Table Restaurant in Waco, the cookbook features a lot of really good, and pretty easy recipes.

Our family loves the Chocolate Chip Cookie recipe. My daughters have perfected them! So I gave them a try too! However, I changed mine up a bit by switching out the semi sweet chips for a combo of milk chocolate chips and Ghiradelli caramel chips. Pretty good if I say so myself.

Give them a try. Let me know how they stack up to your favorite cookie recipe.

Ingredients

2 1/2 cups all purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips

Instructions

1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer) beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, and beat until blended. Add the vanilla and beat until blended.
4. Turn the mixer off and add the flour mixture to the bowl. Mix on medium 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.
5 Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
6. Drop by large spoonfuls on the lined baking sheet, don’t flatten them. Bake until lightly browned on top, 10-11 minutes. Cool3 days on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.