Magnolia Table Chocolate Chip Cookies

I was in dire need of cookies yesterday and Mary made these cookies recently and recommended them. The recipe came the The Kitchn website. They are different from Toll House in taste. I think I like them a little better, but Jacob prefers Toll House so we will probably switch on and off with the cookie recipes. I believe the best amount of baking time for this oven was 10 minutes and then let them set for a little bit on the baking sheet.

Magnolia Table Chocolate Chip Cookies

Makes: 40 cookies

Time: 50 minutes

Ingredients:

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

Steps:

1. Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
2. Place the flour, baking soda, and salt together in a medium bowl; set aside.
3. 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.
4. 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.
5. 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.

Recipe Notes

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.

EAT