Magnolia Chocolate Chip Cookies
When Joanna Gaines released the first volume of the Magnolia cookbook a few years back, this was the #1 recipe I wanted to try! I had heard these cookies were amazing and I was dying to try them. I was a die hard Ghirardelli Chocolate Chip cookie girl (and still am if I’m looking for a milk chocolate chip cookie), but these semi sweet cookies are extra delicious!
The first few times I made these, I melted the butter completely and then mixed it into the sugars. The flavor was alright but the cookie got SO hard, they didn’t last.
I figured out that was my problem and instead started slicing my butter by the tablespoon, letting it soften and whipping it into the sugars. AMAZING RESULTS.
These cookies bake up super fluffy and then settle a bit and develop some amazing crinkles and texture. They’re crisp on the edges and then nice and soft in the middles. They also keep really well.
Favorite Tips for perfect Magnolia Chocolate Chip Cookies every single time:
- if you have the time, leave the whole stick of butter out to soften before starting. It whips the best that way. If you don’t, slice it and let it sit out on a plate and it will speed up the process.
- Use light brown sugar for crisp edge, gooey middle. Use dark brown for a denser, richer cookie. My favorite is using a cup of each!
- Make sure your baking soda is a true heaping teaspoon. If you just measure out one teaspoon, your cookies won’t rise as much, therefore they won’t create those crinkly middles.
- For a deeper chocolatey taste, do a mixture of semi-sweet and dark chocolate chips.
- Always, ALWAYS, sprinkle flaky sea salt or kosher salt on top. Really, once you try it, you’ll never look back.
About the salt on cookies business…
Not sure why I hesitated so long to try it, but it is so dang good! It really doesn’t make the whole cookie salty, it just highlights the best part of the cookie. I really can’t explain it. You’ll have to try it for yourself!
For a long time, I used kosher salt to sprinkle on. I discovered flaky sea salt a few months back and it is even better! SO amazing, especially when you dip that cookie in milk.
About achieving some pools of melty chocolate (insert heart eyes):
Have you ever seen those cookies with pools of melted chocolate? I can give you a little secret to create them at home….
simply chop up a bar of chocolate and use that instead of the chocolate chips. It melts so much nicer than chocolate chips and they look absolutely beautiful! Give it a try next time and let me know how you like it!
If you make this recipe, I would loooove to see your creation! Tag me on IG @toeatdrinkandbemarried
Magnolia Chocolate Chip Cookies
- 2.5 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
- 1.5 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips
- flaky sea salt or kosher salt for topping
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper
- Place the flour, baking soda and salt in a medium bowl. Whisk and set aside.
- Place the butter and sugar in a stand mixer fitted with the whisk or paddle attachment (or simply use a hand mixer). Beat on medium-high speed until light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until blended.
- Add the flour mixer and blend on low until the flour is incorporated. Then beat on high for a few seconds. Add in the chocolate chips and beat a few seconds more until they're incorporated.
- Using a 2 tablespoon dough scooper (or just a large spoon), scoop onto your prepared baking sheet. Don't flatten them. Lightly sprinkle with flaky sea salt or kosher salt.
- Bake them until lightly browned, 10-12 minutes.
- Cool on pan for 1 minute then transfer cookies to a wire rack to cool (but eat them warm because that's the best!!)