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Hails from: Joanna Gaines/Magnolia Table 1
Difficulty level: Beginner
Prep time: 20 Minutes / Bake time: 10 Minutes / Total time: 30 Minutes
Makes: 37 Cookies

Ingredients:

• 2 1/2 cups (325g) all-purpose flour
• 1 heaping teaspoon (6g) baking soda
• 1/2 teaspoon (4g) sea salt
• 8 tablespoons unsalted butter, room temperature
• 2 cups packed (405g) light brown sugar
• 2 large eggs
• 1 1/2 teaspoons (8g) vanilla extract
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Place rack in the center of the oven and heat to 350. Line a baking sheet with a silicone baking mat or parchment paper. I prefer using a silicone baking mat.

2. Mix 2 1/2 cups (325g) of all-purpose flour, 1 heaping teaspoon (6g) of baking soda, and 1/2 teaspoon (4g) of sea salt together in a medium bowl and set aside.

3. In a stand mixer fitted with the paddle attachment, mix 8 tablespoons of room temperature butter with 2 cups (405g) of packed light brown sugar. Mix on medium-high speed for 2 to 3 minutes or until light and fluffy.

4. Add the 2 large eggs and mix until blended. Add 1 1/2 teaspoons (8g) vanilla extract and mix until blended.

5. With the mixer off, add the flour mixture. Mix on medium speed until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together.

6. Add 1 1/2 cups (measured with your heart) of semisweet chocolate chips and beat on high speed to mix into the dough.

7. Use a cookie scoop to place onto the prepared baking sheet. Don’t flatten them. Bake until lightly browned on top – 10 to 11 minutes. Cool on the pan for 1 minute, then transfer to a rack until completely cooled.

Nutrition information (per cookie):