I cannot begin to tell you how happy I am to write this post. It's a blustery day here in Boston (oh, by the way, I moved — I haven't posted in about a year, so just filling you in....reader), and I just got back after a long visit back home for Thanksgiving where I made the most amazing chocolate chip cookies.
To send it back several months, I moved into a new apartment with an oven that has seen better days, so, of course, I wanted to break it in with a couple chocolate chip cookie recipes. My mom and I have been taking chocolate chip recipes around the block for YEARS (mainly her, but I have witnessed this), and just hadn't really landed on one that met the necessary qualifications: crispy edges, salty/sweet balance, gooey inside, taller structure, and TASTY AF.
Long story short, I have tried an insane amount of recipes and felt like a failure — too floury, rock solid, too oaty, not enough flavor, takes too much time, etc. BUT THEN, my mom informed me that one of my favorite Instagram food bloggers @hipfoodiemom1 had posted a riff off of Joanna Gaines' Magnolia Table's chocolate chip cookie recipe. So, like the obedient daughter I am, I whipped up a batch of these babies and BY GOLLY, they were amazing.
I made another batch after coming back to the North with a few edits of my own to riff off the actual riff off of the OG. Note that the butter is salted as well. Most people purchase unsalted butter, but trust me, salted butter is necessary. It's cookie season y'all!
The Hip Foodie Mom, Magnolia Cookbook, Tiny Crumbs Love Child Chocolate Chip Cookie
Makes roughly dozen cookies | Serving size: ALL
*Tip: Add chocolate chips to the top of each cookie dough ball before placing in the oven, then slam the tray on the counter to achieve the "chocolate pool" method.
Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.