It’s always about this time of summer I’m really missing my oven, but it’s so hot in our cozy farm house (no central air in this little house on the prairie) that any use of the oven better be mighty justified. And for these cookies–totally worth it. Everyone has been making these cookies and I just couldn’t miss out either.
There are a lot of wonderful reasons why Joanna Gaines and her projects are so wildly popular but one of the main reasons is her ability to transcend pretense and be so approachable and inspiring at the same time. I really enjoyed reading through her new cookbook, Magnolia Table. The recipes are just her, approachable and inspiring at the same time, down to earth and classy. If you haven’t had a chance to add this cookbook to your collection, definitely do!
Her chocolate chip cookies have become an internet sensation and for good reason, who doesn’t love a delicious chocolate chip cookie! These are really sweet chocolate chip cookies–with 2 cups of brown sugar, they are rich and sugary, indeed. But they are so easy to whip up in a hurry. With only one stick of butter and only brown sugar, and a few other staple ingredients, you are bound to have everything you need on hand for these cookies anytime!
Perhaps you are thinking you don’t need yet another chocolate chip cookie recipe in your repertoire, and perhaps not, but for me, the more the merrier. I quite frankly am glad I live in a world where everyone can have their own version of such a humble and wholesome cookie. So bake these up sometime and enjoy every last little crumble!
Magnolia Chocolate Chip Cookies
2 1/2 c. of all-purpose flour
1 heaping tsp. of baking soda
1/2 tsp. of salt
8 Tbsp. of unsalted butter (1 stick) at room temp
2 c. of packed light brown sugar
2 lg eggs
1 1/2 tsp pure vanilla extract
1 1/2 c. semisweet chocolate chips
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a stand mixer with a paddle attachment (or in a large bowl with a handheld electric mixer), beat butter and sugar are medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add vanilla and beat until blended.
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 sections 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 chips. (I like to use a spatula and do this by hand–so the chips don’t all get lost in the dough, seems to make for a prettier cookie later, in my opinion.)
Drop by large spoonfuls on the lined baking sheets; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough. (I shaped some of mine and kept them in a bag in the fridge for a day before I baked them and they did just fine like that too).
Store the cookies in a tightly covered container at room temperature for up to 3 days.
(Makes about 40 cookies)
