The perfect cookie. It’s crunchy on the outside but soft & gooey on the inside. That’s what these cookies are. The smell of them baking brings me back to my Grandma’s kitchen where she would always keep chocolate chip cookie dough on hand; baking them in the afternoon so the smell greeted us when we got home from school. I know what you’re thinking. How can this recipe be any different from the dozens of other chocolate chip cookies out there? I wish I knew how to answer that, except that this recipe is from Joanna Gaines’ cookbook. These cookies are featured at her restaurant in Waco, Magnolia Table (at least they were at the time of publication of her book).
2-1/2 cups all-purpose flour
2 cups packed light brown sugar
1 heaping teaspoon baking soda
2 large eggs
1/2 teaspoon sea salt
1-1/2 teaspoons pure vanilla extract
8 tablespoons unsalted butter at room temperature.
1-1/2 cups semisweet chocolate chips
Position a rack in the center of your oven and preheat to 350˚F. Line you baking sheets with parchment paper.
Whisk together the flour, baking soda, and sea salt in a large bowl. Set aside when finished.
Using the paddle attachment in a stand mixture (or a handheld electric mixer), beat the butter and brown sugar on medium-high until light and fluffy (approximately 2-3 minutes).
Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixture off to add the flour mixture. Mix on medium until the flour is mixed on and begins to pull the dough together. At this point your dough will look a little chunky.
Add the chocolate chips and beat on high for 5-10 seconds until the chocolate chips are mixed thoroughly.
Drop by large spoonfuls onto the lined baking sheet and don’t flatten them. (Trust me on this.)
Bake until lightly brown on top, 10-11 minutes. Let stand on the pan for 1-2 minutes before transferring to a rack to cool completely. Repeat with the remaining dough.
Cookies can be stored in a tightly covered container at room temperature for up to 3 days.
This recipe came from Magnolia Table by Joanna Gaines.