Why You’ll Love This Recipe
Who doesn’t love a classic chocolate chip cookie? Magnolia Table’s Chocolate Chip Cookies bring nostalgia and comfort with every bite. With a balance of sweetness, a hint of saltiness from the Maldon sea salt, and a gooey chocolate center, they’re sure to impress. Plus, making these cookies at home is a fun activity that can fill your kitchen with delightful aromas, making it perfect for baking with family or friends.
How to Make Magnolia Table Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt (or any coarse salt)
- 8 tablespoons (1 stick) unsalted butter, cold and cubed
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups blend of semi-sweet and bittersweet chocolate chips
- Maldon sea salt flakes (to finish)
Directions:
- Preheat your oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt, then set aside.
- Using a stand mixer fitted with the paddle attachment, beat the cold butter and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing until blended. Then add the vanilla and mix again.
- With the stand mixer running, slowly pour in the dry ingredients. Mix until combined. Use a rubber spatula to scrape the bowl’s sides and bottom, ensuring everything is well mixed.
- Add the chocolate chips and mix briefly to incorporate.
- Scoop cookie dough onto the prepared baking sheet in groups of 6 to 8. Don’t crowd them; they need room to spread out and bake.
- Bake for about 12 to 14 minutes, or until golden brown. If you like, take the cookies out 2 minutes early and sprinkle with Maldon sea salt flakes before finishing the bake.
- Let them cool for a few minutes, if you can resist, and enjoy! For any leftover dough, scoop out and freeze them. Place them on a flat surface, wrap, and freeze. For easier storage, put them in a gallon-size zip-top bag and freeze flat.
- When you’re ready to bake from frozen, there’s no need to defrost. Just place the frozen cookie dough balls on a baking sheet and bake a couple of minutes longer at 350 degrees.
Tips to Make Magnolia Table Chocolate Chip Cookies
- Make sure your butter is cold for a fluffier texture.
- Keep an eye on the cookies while they bake to avoid overcooking.
- Experiment with different types of chocolate chips for a unique flavor twist.
How to Serve Magnolia Table Chocolate Chip Cookies
Serve these cookies warm with a glass of cold milk or alongside a scoop of vanilla ice cream for a delightful dessert. You can also stack them on a plate for a charming presentation if you’re hosting a party.
How to Store Magnolia Table Chocolate Chip Cookies
Store your cookies at room temperature in an airtight container for up to a week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Variation
Try adding nuts, like walnuts or pecans, for an extra crunch. You can also swap out some of the chocolate chips for dried fruit or coconut for a different flavor profile.
FAQs About Magnolia Table Chocolate Chip Cookies
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you might want to omit the added sea salt.
2. How do I know when my cookies are done?
They should be golden brown around the edges and slightly soft in the center; they’ll continue to cook once removed from the oven.
3. Can I use gluten-free flour for this recipe?
Absolutely! Just check that your gluten-free flour blend contains xanthan gum for better texture.
4. How can I make the cookies chewier?
For a chewier cookie, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Magnolia Table Chocolate Chip Cookies
A classic chocolate chip cookie recipe that balances sweetness with a hint of saltiness, featuring a gooey chocolate center. Perfect for baking with family or friends.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt (or any coarse salt)
- 8 tablespoons (1 stick) unsalted butter, cold and cubed
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups blend of semi-sweet and bittersweet chocolate chips
- Maldon sea salt flakes (to finish)
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt, then set aside.
- Using a stand mixer fitted with the paddle attachment, beat the cold butter and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing until blended. Then add the vanilla and mix again.
- With the stand mixer running, slowly pour in the dry ingredients. Mix until combined.
- Add the chocolate chips and mix briefly to incorporate.
- Scoop cookie dough onto the prepared baking sheet in groups of 6 to 8.
- Bake for about 12 to 14 minutes, or until golden brown. Optionally, sprinkle with Maldon sea salt flakes two minutes before finishing the bake.
- Let them cool for a few minutes and enjoy!
- For leftover dough, scoop out and freeze them, then bake from frozen without thawing.
Notes
For a fluffier texture, use cold butter. Keep an eye on cookies to avoid overcooking. Experiment with different types of chocolate for unique flavors.
