
Growing up in Utah meant that chocolate chip cookies were (and still are) a staple. I was blessed with a mama who made them almost on-demand. πShe also passed down the art to us kids so we could pay the cookie-giving-happiness forward. Together, we have experimented with several variations and really, all of them are good. It’s pretty difficult to mess up chocolate chip cookies, afterall.
BUT. Two years ago, I found a recipe to trump them all from the marvelous Joanna Gaines. To give it a try, see the picture below (which comes from the Southern Living magazine ) or you can find it in her delightful cookbook, Magnolia Table.

What I love:
- There’s no white sugar, only brown in this recipe. It creates a richer taste with the perfect amount of sweetness
- The cookies don’t turn out cakey, nor are they too dense
- Fast and easy. ππ»You can whip these up in under 20 minutes, baking time included. Side note, I like my cookies a touch underdone so I bake them for 9 minutes instead of 10.
- One batch makes a lot in real life… about 4 dozen
- Made from “normal” ingredients that you almost certainly already have in your pantry
- Less butter than most cookie recipes and somehow it creates more deliciousness. Don’t ask me why.
Almost everyone I’ve made these for have gone out of their way to ask me about the recipe, which I find a pretty good sign (especially for something as simple as chocolate chip cookies). My favorite moment was when a good friend said indignantly to her husband, “I think this recipe is better than mine!” I hope this recipe brings joy to your heart and your belly. Happy baking! β€




