Poached Cooking

Chocolate Chip Cookies from Magnolia Table

YIELD:40 cookies



  • 2 1/2 cups all-purpose flour
  • 1 heaping teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter, at room temp
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips

Preheat oven to 350 degrees 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 with paddle attachment, beat the butter and the 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. Mix on medium just until the flour is mixed in, then turn the mixer on high for a second to pull the dough together; it will be chunky.

Add the chocolate chips and beat on high for about 5 seconds to quickly mix in the chips.

Scoop large spoonful's and round in your hands, drop onto lined baking sheet, do not flatten. Bake until lightly brown about 10-11 minutes. Cool on the pan on the rack for 1 minute, then transfer the cookies to a rack to cool completely.

Store cookies in a covered container at room temperature for up to 3 days.