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Here’s hoping the flowers I have planted are tough! Some of my perennials didn’t make it over winter so planted some replacements on Friday so I welcomed the rain but not the cool overnight temperatures!
I have a new favorite chocolate chip cookie recipe, the recipe comes from my new Magnolia Table cook book. These should be taken out of the oven when they are just starting to show a little browning on top of the cookie and left on the cookie sheet for 3-5 minutes before removing them to racks to cool. They have crispy edges and a chewy center.
Chocolate chip cookies:
2 1/2 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 tsp. salt
1 stick butter
2 cups packed light brown sugar
2 large eggs
1 1/2 tsp. vanilla 1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees.
In medium bowl, whisk together the flour, baking soda, salt, set aside.
Beat the butter and sugar on medium high speed with an electric mixer until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until blended. Add the flour mixture, mix on medium just until flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together, it will be chunky, add chocolate chips and beat on high for a few seconds to quickly mix in the chips.
Drop by large spoonfuls on parchment lined cookie sheet, don’t flatten them. Bake for 10-11 minutes.
Have a great week!