Out of All the Chocolate Chip Cookie Recipes Out There, Joanna Gaines's Should Be Your Go-To

Joanna Gaines's Chocolate Chip Cookies

Magnolia Table, Volume 2

If you like your cookies extra chocolatey and chunky, add 1/2 cup more of chocolate chips.

Preheat oven to 350°F and position rack to center of oven. Line a baking sheet with parchment paper.
In a bowl, whisk together dry ingredients including the flour, baking soda, and salt.
In a mixer, beat butter and sugar on medium-high speed until light and fluffy. Then add eggs and beat until blended. Add vanilla and beat until blended.
Turn off mixer and pour flour mixture into the bowl. Mix on medium until flour is thoroughly mixed in, then mix on high speed for a few seconds to pull dough together. Dough should be chunky.
Add chocolate chips and beat on high for no more than five seconds to mix in chips.
Make large spoonfuls on the lined baking sheet, but do not flatten. Bake until the tops are lightly brown; 10 to 11 minutes. The larger the spoonfuls, the longer it'll need to stay in the oven. Cool on the pan for one minute, then transfer cookies to a cooling rack.
Store cookies in a tightly covered container at room temperature for up to three days.