Being a celebrity doesn't always translate to stardom on the written page and while some might think putting together a cookbook would be easy, I assure you that putting together a good cookbook is not. So I was really impressed when I got a copy of Joanna Gaines' cookbook, Magnolia Table, and started flipping through it.
The photography and layout is eye-catching, clean, and makes you want to cook pretty much everything she's offering. Magnolia Table is a wonderful blend of simple, comforting family recipes along with beautiful dishes from their Waco restaurant. One of the recipes I'm most looking forward to when summer fruit arrives is the Peach Caprese salad. Tonight I'm making her Creamed Corn Spoonbread.
With Mother's Day coming up, we asked Gaines for a favorite family recipe from the cookbook, and below is her selection: the humble but magnificent chocolate chip cookie.
I developed this chocolate chip cookie recipe after years of experimenting with a few of the classics, just to find myself stuck with batches of flat cookies—I wanted something thick, substantial and of course, delicious! I cut back on butter and used more brown sugar—the texture and flavor was exactly what I was looking for! These are my kids favorite after-school snack during the week. -- Joanna Gaines
CHOCOLATE CHIP COOKIES
My dad has an intense sweet tooth, just like me. One afternoon when I was around ten years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen. I developed this recipe over the years, after experimenting with a few classics and having them come out flat every time. I wanted something that was chunky, beautiful, and also delicious. In the end, one big change I made was to cut back on the butter. I do truly believe that butter makes everything better and no one is more surprised than I am about how amazing these taste even though they’re made with less of the good stuff than most traditional chocolate chip cookies.
PREP: 15 minutes
COOK: under 30 minutes
COOL: 1 hour
2½ cups all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips (see Tip)
- Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar 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 to the bowl. Mix on medium 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 for about 5 seconds to thoroughly and quickly mix in the chips.
- Drop by large spoonfuls on the lined 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.
- Store the cookies in a tightly covered container at room temperature for up to 3 days.
Makes about 40 cookies
TIP: Depending on what you’re in the mood for, you can add ½ cup more or less
chocolate than what is called for.
(From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.)
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