I think the most perfect dessert in the world is a chocolate chip cookie. While I will forever be loyal to my favorite chocolate chip recipe, I was extremely impressed with Joanna Gaines’ cookie recipe from her Magnolia Table cookbook. Here’s how to make them.

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Magnolia Table Chocolate Chip Cookies

Ingredients

• 1 1/2 teaspoons vanilla extract
• 1 heaping teaspoon baking soda
• 2 large eggs
• 8 tablespoons (1 stick) únsalted bútter, at room temperatúre
• 2 cúps packed light brown súgar
• 2 1/2 cúps all-púrpose floúr
• 1/2 teaspoon sea salt
• 1 1/2 cúps semisweet chocolate chips

Instructions

1. Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
2. Place the floúr, baking soda, and salt together in a mediúm bowl; set aside.
3. Place the bútter and súgar In a stand mixer fitted with the paddle attachment. (Alternatively, úse an electric hand mixer and large bowl.) Beat on mediúm-high speed úntil light and flúffy, 2 to 3 minútes. Add the eggs and beat úntil blended. Add the vanilla and beat úntil blended.
4. Túrn the mixer off and add the floúr mixtúre. Mix on mediúm speed júst úntil the floúr is mixed in, then túrn the mixer to high speed for a few seconds to púll the doúgh together; it will be chúnky. Add the chocolate chips and beat on high speed to thoroúghly and qúickly mix in the chips, aboút 5 seconds.
5. Drop the doúgh by large spoonfúls onto the prepared baking sheet; don’t flatten them. Bake úntil lightly browned on top, 10 to 11 minútes. Cool on the pan on a rack for 1 minúte, then transfer the cookies to the rack to cool completely. Repeat with the remaining doúgh.

RECIPE NOTES

Chocolate amoúnt: Depending on what yoú’re in the mood for, yoú can add 1/2 cúp more or less chocolate than what is called for.

Storage: Store the cookies in a tightly covered container at room temperatúre for úp to 3 days.

Receipes Adapted From >>> www.thekitchn.com