Magnolia Table's Chocolate Chip Cookies
Ingredients
- 2 1/2 cup all-purpose flour
- 1 tbsp baking soda (heaping)
- 1/2 tsp salt
- 1 stick unsalted butter (or 8 tbsp) at room temp
- 2 cup light brown sugar packed
- 1 1/2 tsp vanilla extract
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- 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.
Notes
Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for. Store the cookies in a tightly covered container at room temperature for up to 3 days.