Chewy, crunchy, soft – no matter how you like them, I am pretty sure happiness is a plate full of chocolate chip cookies! So many different chocolate chip cookies that I love and the memories they hold like… the little pack of 3 Linden cookies that was often put in my lunch when I was going on a school field trip, or the box of Entenmann’s soft chocolate chip cookies that my grandparents would always make sure to have at their house, dipping Chips Ahoy in milk until they are just soft enough, right before they break off into the bottom of the milk, that lovely yellow roll of Nestle Tollhouse cookie dough that my mom always had on hand in a pinch — to my more grown-up taste buds of ginormous, gooey, chocolate chip cookies from Levain Bakery to crispy Tate’s cookies, which side note, were actually the first “gift” my husband ever got me while we were dating since he worked near the bakery and knew I loved them … no matter how you slice it, everyone has their favorite way (or in my case ways) to enjoy a chocolate chip cookie. If I had to choose a favorite– it would be, a crisp outside, but chewy inside, not too soft, not to crunchy, unless it’s Tate’s, those are the only crunchy chocolate chip cookies I reach for — and certain recipes, well, we just leave to the experts… So, overall I am team chewy…

If you’ve been following me, you know this is not the first chocolate chip cookie recipe I have posted. The first chocolate chip cookie recipe I shared can be found here , but let me say, it is definitely a time consuming recipe, but oh so worth it! When you do find yourself with the time, you should ABSOLUTELY try it, they are AWESOME! …but I don’t always have the time, or ingredients, to make those amazing cookies, so I would opt for the tried and true recipe on the back of the Nestle Toll House bag to fill my cookie jar… butttt I felt like changing it up and decided to look through my cookbooks to try a different recipe. I reached for the “Magnolia Table Vol.1” cookbook by Joanna Gaines and took a look at her recipe …First, let me just say like everything she does– it is so elegant and simple… the cookbook is so beautiful and I just love the rustic, farmhouse fell she was able to embody on cookbook pages– it’s amazing. I also love the stories that go along with her recipes. It’s what cooking is all about!

Verdict: My new go to chocolate chip recipe!! WOW!…you definitely do not miss the extra butter and the two cups of brown sugar gives these cookies that chewy-slightly crisp exterior that I love! Joanna also says you can use 2 cups of chocolate chips if you would like which I opted for since my husband has this thing with the proper chip to cookie ratio…they now have his seal of approval with the chocolate chip ratio and he now requests the “Joanna Chocolate chip cookies” on the regular.

Joanna Gaines’ Chocolate Chip 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 ( Joanna suggests that you can add an extra 1/2  of cup of sugar, which is did!)

1. Position a rack in the center of the oven and preheat the oven to 350°. Line baking sheets with parchment paper.
2. In a medium bowl, which together the flour, baking soda, and salt.
3. In a mixer, beat butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and beat until blended. Add the vanilla and blend.
4. Turn off mixer and add flour mixture to the bowl. Mix until incorporated; it will be chunky.
5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly mix the chips in.
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 cookies to the rack to cool completely. Repeat with remaining dough.
7. Store cookies in a tightly covered container at room temperature for up to 3 days.

Makes about 40 cookies 

I’m thinking of making a batch and sandwiching some Ice-Cream between them…I’ll let you know how that goes, or if you give it a try, report back! I’m sure the results would be awesome!!

With love and sugar, Kristen xo.