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magnolia bakery chocolate chip cookies
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Magnolia Chocolate Chip Cookies

These Magnolia chocolate chip cookies are a perfect balance of crispy edges and chewy centers. With a touch of vanilla, brown sugar, and cornstarch, they stay soft for days, making them a hit at every gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans optional
  • 1 tablespoon cornstarch

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper or silicone mats
  • Cookie scoop

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chips and nuts (if using).
  7. Optionally, chill the dough for 30 minutes.
  8. Using a cookie scoop or spoon, drop dough onto baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes, until the edges are golden and the centers look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

The cookies stay soft for 4-5 days if stored in an airtight container.
You can freeze the dough for up to 3 months.
For an extra twist, try adding dried cherries or substituting half the butter with peanut butter.