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Joanna Gaines Chocolate Chip Cookie Recipe

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I am late for the game: the Fixer Upper, farmhouse chic, Chip, and Joanna Gaines fan club. Our recent trip to the Magnolia Silos in Waco made me a super fan. I came home inspired, ready to pretend I live on a farm in a white wood-sided home while baking cookies for my kids. Dinner complete with sides and iced tea is on the table at 5 pm. Well, a girl can dream.

During our trip to Waco, Texas, to visit the Magnolia Market at the Silos and Magnolia Table, I had to pick up Joanna Gaines’s cookbooks. Especially after having some of the items featured in the cookbooks at the restaurant, like the Magnolia Zucchini Bread.

Going to the Magnolia Silos inspired me to start baking and cooking. Plus, the cookbooks are beautifully done and filled with recipes that I can easily accomplish. The Magnolia Table cookbook is filled with simple but delicious recipes. I thought I would try my hand at her most famous recipe–chocolate chip cookies.

There are two cookbooks in the Magnolia Table collection. When I was at the Magnolia Market, I got the newest version of the Magnolia Table, and I loved it so much I ordered the first edition Magnolia Table.

The cookbooks share actual recipes from Joanna Gaines’s restaurant in Waco, Magnolia Table. There are also baked good recipes from The Silos Baking Co., the popular bakery at the Silos.

Joanna Gaines Chocolate Chip Cookie Recipe

Joanna Gaines super famous, especially Pinterest famous, chocolate chip cookie recipe from the Magnolia Table
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Servings 40 cookies
Calories 126 kcal

Ingredients
  

  • 2 1/2 cup All-purpose flour
  • 1 heaping teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 1 stick Unsalted butter
  • 2 cups Packed brown sugar
  • 2 large Eggs
  • 1 1/2 teaspoon Pure vanilla extract
  • 1 1/2 cups Semi-sweet chocolate chips

Instructions
 

  • Position oven rack to middle, preheat oven to 350 degrees
  • Line baking pan with parchment paper
  • In a medium bowl, whisk flour, baking soda and salt. Set aside.
  • With a stand mixer use the paddle attachment, use large bowl if using a hand mixer. Beat butter and sugar on medium speed until light and fluffy. 2 to 3 minutes. Add the eggs, mix until blended, add vanilla and beat until blended
  • Turn mixer off and add flour mixure
  • Add chocolate chips (you may add more or less depending on what you like) mix for about five seconds until incorporated.
  • Drop large spoonfuls onto a baking sheet, do not flatten. Bake until lightly brown on top, about 10-12 minutes. Cool on pan for about 1 minute and transfer to a cooling rack
  • Store any remaining chocolate cookie dough in air-tight container for up to 3 days.

Notes

  • I used a 1/2 tablespoon cookie scoop and one tablespoon for cookie scoop for larger cookies. 
  • I put the cookies in a plastic bag when they are almost cool, so they stay soft and chewy cookies.
  • My oven is newer, so it bakes fast. I put mine on 340 degrees. 

Here are my thoughts, I may not be a chocolate chip cookie professional, but I know a good cookie. I think chocolate chip cookies are very personal. It is liking a certain type of pizza or kind of sandwich. I bet how your mom, aunt, or grandma plays a huge role in your critique of chocolate chip cookies.

I did not give these chocolate chip cookies enough credit at the beginning. The dough, I think I nibbled a bit too much on it. When the cookies came out of the oven, I personally love a warm cookie with milk—especially chocolate chip cookies. Nestle Toll House cookies are best eaten out of the oven. Joanna Gaines Chocolate Chip Cookies need time to cool and “marinate.”

rolling the chocolate chip cookie dough worked best for this recipe

My notes on Joanna Gaines’ chocolate chip cookies:

  • At first, I used a cookie scoop, 1 tablespoon which made great, large cookies. Then I used the 1/2 tablespoon scoop, and that was perfect. I liked using the scoop on these, but I preferred scooping with a spoon and rolling them after the dough was refrigerated.
  • I did not line my cookie sheet with parchment. I did not have any and kept forgetting. I feel this may make a difference in the rise of the cookie dough
  • I used all fresh ingredients. Everything was brand new. My cookies came out slightly flat, these cookies are famous for being “fluffy.” Make sure your baking soda is fresh.
  • I preferred the cookies after I refrigerated the dough overnight.
  • I put my chocolate chip cookies in a gallon ziplock bag lined with a paper towel when slightly warm. This helps them stay soft and chewy.

These cookies are best cooled and stored. After a couple of hours, I went back and tried another. So much better than out of the oven. They are soft, chewy chocolate chip cookies with just enough bite. They were great.

Joanna Gaines Chocolate Chip Cookie Recipe from the Magnolia Table

I highly recommend her cookbooks for gathering, Magnolia Table 1st edition, and Magnolia Table 2nd edition. The cookbooks are filled with recipes for the passionate cook and for the non-cooks and bakers like myself!

Recipe from the Magnolia Table First Edition, Copyright 2018, Joanna Gaines

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