Books & Music

Try Joanna Gaines’ Chocolate Chip Cookie Recipe

Yum! Joanna says to use less of one surprising ingredient for the perfect cookie!

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If you thought Joanna Gaines was going to take a break now that the popular HGTV series “Fixer Upper” has wrapped up production, think again! This busy lady is not only expecting baby No. 5 (a son), but she has opened a new restaurant in Texas with her husband, Chip, and launched a housewares collection at Target.

As if that wasn’t enough — we’re tired just writing about all of that! — Gaines has a new cookbook out, too!

“Magnolia Table,” published by William Morrow Cookbooks, is a collection of Gaines’ favorite recipes, including some that are served at the couple’s new restaurant (also called Magnolia Table).

William Morrow/HarperCollins Publishers

Craving ‘Those Moments Around The Table With Our Family’

During a recent press event promoting the cookbook, Gaines and her husband talked about the inspiration behind the collection of recipes.

‘‘I just craved those moments around the table with our family,’’ she said. ‘‘If we weren’t intentional about it, life would just really fly by really fast.’’

The cookbook features 125 recipes for everything from appetizers to dessert. Each recipe has a color photo and Gaines shares a number of personal, family stories throughout the book. Here are just a few of the recipes you’ll find inside “Magnolia Table”:

  • Chicken Pot Pie
  • Asparagus and Fontina Quiche
  • Overnight French Toast
  • White Cheddar Bisque
  • Fried Chicken with Sticky Poppy Seed Jam
  • Lemon Pie
  • Mac and Cheese

And, if you love chocolate chip cookies, then you’re going to want to give Gaines’ recipe a try! They’re not only delicious, but the recipe in “Magnolia Table” holds a special place in her heart, based on this excerpt from the book:

“My dad has an intense sweet tooth, just like me. One afternoon when I was around ten years old, Dad got a hankering and he enlisted me to help him make Toll House chocolate chip cookies. That was the first time he and I had ever baked together. Since then, whenever I make chocolate chip cookies, including the ones from this recipe, I think of him and that special afternoon we spent together in the kitchen. I developed this recipe over the years, after experimenting with a few classics and having them come out flat every time. I wanted something that was chunky, beautiful, and also delicious. In the end, one big change I made was to cut back on the butter. I do truly believe that butter makes everything better and no one is more surprised than I am about how amazing these taste even though they’re made with less of the good stuff than most traditional chocolate chip cookies.”

We’re thrilled to be able to share this recipe with our readers!

William Morrow/HarperCollins Publishers

Joanna Gaines Chocolate Chip Cookies

PREP: 15 minutes
COOK: under 30 minutes
COOL: 1 hour

2½ cups all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips (see Tip)

1. Position a rack in the center of the oven and preheat the oven to 350°F. 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.

Makes about 40 cookies.

TIP: Depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.