Chocolate Chip Cookies

I have made this chocolate chip cookie recipe from The Complete Magnolia Bakery Cookbook several times before, but the recipe is quite small and they seem to disappear before I can get a picture of them.  Anyways, these are my favourite chocolate chip cookies I have made.  They are chewy and have a lovely vanilla flavour.  We tend to use milk chocolate chips more often then dark, but both are good depending what you're in the mood for.  I also doubled the chocolate chips to 1 cup, I mean come on, 1/2 cup of chocolate chips?

Magnolia Bakery Chocolate Chip Cookies


11/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup (11/3 sticks) unsalted butter, softened
1/2 cup caster sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips


Preheat oven to 350F.
In a large bowl, combine the flour, the baking soda, and the salt.  Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
Add the egg and the vanilla and mix well.  Add the flour mixture and beat thoroughly. Stir in the chocolate chips.  Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion.  Bake for 10-12 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Makes 2-3 Dozen Cookies