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I Tried Joanna Gaines' Chocolate Chip Cookie Recipe And I'm Never Following Any Other Recipe Ever Again

Chunky, chewy, and way too good to not bake more.

Hiya! My name is Jasmin and I've been baking desserts for about 14 years (that's a lot of cupcakes and pies). But the one treat I keep coming back to has to be a good ol' classic chocolate chip cookie.

I've tried various recipes over the years, looking for one I could love forever, and thought I had found ~the one~. But when I heard the buzz about Joanna Gaines' chocolate chip cookie recipe from her Magnolia Table cookbook, I just couldn't say no to another cookie experiment.

A cookbook cover showing HGTV star and author Joanna Gaines sitting at a table full of vegetables smiling

So I did what any cookie-loving baker would do: I gathered my ingredients and got to work. This recipe starts pretty normally, with measuring and mixing your dry ingredients and softening butter to room temp.

A medium shot of a bowl of flour and a whisk sticking out of the flour

But here's where things get interesting: I usually use a combination of white sugar and brown sugar in my chocolate chip cookies (and so do most recipes). This calls for ONLY brown sugar, which you cream together with the butter, using an electric hand mixer, till the mixture is light in color and nice 'n' fluffy.

In go two eggs and 1 1/2 teaspoons of vanilla extract. I ~looooove~ the smell of vanilla extract, and I'm always tempted to "accidentally" pour just a teensy bit more than needed. But I successfully refrained from doing so (this time). Once combined, dump in the dry ingredients and get that hand mixer going until you end up with a delicious-looking heap like this one right here.

A medium shot of the bowl with the cookie dough inside. After adding vanilla, eggs, and the flour mixture, the dough looks thick and has taken on a darker color

NOW FOR MY FAVORITE PART: the chocolate!! I'll admit that I couldn't help myself, and added more than just the recommended 1 1/2 cups of semisweet chocolate chips. Sorry, not sorry.

A close-up of the dough with chocolate chips and chocolate chunks incorporated throughout

I love any excuse to use my handy-dandy cookie scoop, so that's exactly what I did when it came time to drop the mounds of dough on my silicone baking sheet — no need to flatten them.

A close-up of a round-shaped mound of cookie dough on a silicone baking sheet along with more mounds of cookie dough in the background

Eleven minutes later and LOOK. HOW. DELICIOUS.

A plate full of fully baked cookies piled on top of each other

The brown sugar actually made them chewier and gave them a nicer, richer taste that wasn't as sweet as cookies that use a mix of white and brown sugars. And those chocolate chunks I added melted and gave it a nice, gooey effect. Observe:

A cookie broken in half with chocolate chips inside and a gooey-looking melted chocolate chunk

All in all, I learned that *only* using brown sugar is my ticket to a cookie that better suits my taste buds, and that I'm SO IN LOVE with Joanna's recipe and want to make more cookies ASAP.

A close-up of a broken cookie with the halves stacked on top of one another to reveal the chocolate chips and the chewy texture

Here's the recipe so you can try it out for yourself (the only thing I did differently was using chocolate chunks in addition to chocolate chips):

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.