To this day, my favorite chocolate chip cookies to make are from Magnolia Table. The ingredients are probably already in your pantry, and they make more than those store-bought ones that make enough you end up eating the dough than the cookies.
- 2 1/2 cups all-purpose flour
- 1 heaping tsp baking soda (don't make the tsp even, you know, scraping off the top)
- 1/2 tsp sea salt
- 8 tbsp (1 stick basically) unsalted butter, slightly softened at room temperature
- 2 cups, packed light brown sugar
- 2 large eggs, preferably farm fresh
- 1 1/2 tsp pure vanilla extract (McCormick makes a good one that's pretty clean)
- 1 1/2 cup semisweet chocolate chips
Now that you have the ingredients, let's make those cookies.
1. Preheat your oven to 350°F and move the oven rack to the center if it isn't already there. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk up the flour, baking soda and salt, then set aside.
Using a stand mixer with a paddle attachment (or simply a hand mixer), blend the butter and sugar on medium/high speed, until light and fluffy, which is usually 2-3 minutes. Add the eggs and blend again till mixed up. Then add the vanilla and blend again.
3. Stop the mixer and add the flour. You can add a little at a time until all is incorporated to, so flour doesn't flying all over (sometimes this is fun!! :)) Flip the mixer to high for a few seconds to grab the dough together.
4. Add the chocolate chips and mix quickly for about 5 seconds.
5. Take a spoon and scoop then line a baking sheet. DON'T FLATTEN THEM. Bake until lightly browned on top, about 10-11 minutes, or just keep an eye on them. Place the done cookies on a rack to cool completely before devouring them (I won't tell if you take a few while you're baking the batch).
6. If they are sealed in a tightly covered container, you'll get about 3 days of eating them, if they aren't gone already.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines.