When I introduce myself to someone new, I should probably just change my greeting to: "Hi, I'm Daryn & also Joanna's biggest fan."
I was so excited to see that she was putting out a cookbook! As soon as I found out, I pre-ordered and anxiously awaited the release date. Upon it's arrival at my front door promptly the morning of it's release, I thumbed through the entire thing, putting sticky notes on the recipes I wanted to try out first. Of course, Chocolate chips were one of the first I was wanting to try out.
It's Carson's birthday tomorrow, and we are having a get together this evening, so I decided to bust out the cookbook and throw together some cookies.
I love this recipe because it's super quick, and it doesn't call for any white sugar. Brown sugar only. There's only a few ingredients, and they taste AMAZING. (I already snuck a few off the plate)
I also love desert recipes that call for sea salt. I love how the salt really pulls out all the yummy flavors in the cookies.
Blast your favorite soundtrack while putting together your ingredients. My album of choice today was of course, The Greatest Showman.
Prep: 15 minutes
Cook: under 30 minutes
Cool: 1 hour
Makes: About 40 cookies
- 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 pure vanilla extract
- 1 1/2 cups semisweet chocolate chips (see Tip)
1. Position a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. 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.
4. 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.
5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
6. 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.
7. Store the cookies in a tightly covered container at room temperature for up to 3 days.
TIP: Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for.
*RECIPE FROM MAGNOLIA TABLE COOKBOOK. I DO NOT CLAIM OWNERSHIP OF RECIPE*