I picked up Joanna Gaines new cookbook at Target a couple of weeks ago and today I finally got around to trying one of her recipes in the book. I’m a fan of Fixer Upper and would love it if Chip and Joanna came to my house and fixed it up. It amazes me the amount of things that woman has and now she has a cookbook. How does she keep track of all the stuff she does? I picked up one of her Magnolia Rugs at Pier 1 for my home this week and I immediately fell in love with that rug when I saw it online. I really wanted to try this recipe of hers since I saw that it was trending on Pinterest.
Recipes are kind of a crazy thing. There’s so many people in this World and there can be so many different ways to make a certain recipe from just one basic recipe like Chocolate Chip cookies. If you do a google search, there are a little over 2 mil searches just for Chocolate Chip cookies alone. Thats why I love creating and making recipes so much. This recipe has your typical chocolate chip cookie dough ingredients in it like flour, baking soda, salt, butter, egg, vanilla, and chocolate chips. My chocolate chip cookies came out a little flatter than hers looked in the book but they had a crunchy bottom and the amount of chocolate chips was spot on. These cookies are chewy and a little soft and thats how I like my chocolate chip cookies.Print
Joanna Gaines Chocolate Chip Cookie Recipe
from Magnolia Table
- 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 vanilla extract
- 1 1/2 cups semisweet chocolate chips
Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
Place the flour, baking soda, and salt together in a medium bowl; set aside.
Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat 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.
Turn the mixer off and add the flour mixture. Mix on medium speed 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. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
Drop the dough by large spoonfuls onto the prepared baking sheet; 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.
Chocolate amount: Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for.
Storage: Store the cookies in a tightly covered container at room temperature for up to 3 days.
Smart Points: 5 (1 cookie)
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 16
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1
- Carbohydrates: 21
- Fiber: 1
- Protein: 1