Magnolia Bakery-Style Chocolate Chip Cookies
If you love chocolate chip cookies and are specifically a fan of Magnolia Bakery's chocolate chip cookies, you're going to love this copycat recipe. I promise, these rich and delicious cookies are everything and you absolutely need to give this recipe a try!
The Story Behind This Recipe:
It's kind of funny to admit, especially since my chocolate chip recipe isn't exactly famous, but there's something about chocolate chips that I just can't resist. Seriously, it's a weakness; I could devour an entire batch in one go. But how did my obsession with chocolate chip cookies start in the first place?
Let me share a little story with you. When I was young, my aunt on my dad's side was a French teacher. Every Christmas, she would bake batches of chocolate chip cookies for her students, and guess who her little helper was? Yours truly. Not only did I assist in making them, but I also got to keep all the leftover cookies. That tradition stole my heart, along with the deliciousness of chocolate chip cookies, of course.
As I grew older, my love for chocolate chip cookies only intensified. I started experimenting with different recipes, trying to recreate that perfect balance of chewiness, sweetness, and chocolate goodness that I remembered from those childhood days. And then there was all the hype around Magnolia’s Bakery chocolate chip cookies, and of course I had to recreate the recipe.
That's why I'm thrilled to share this copycat recipe with you. It's not just about the cookies themselves; it's about the memories they evoke and the joy they bring.
Understanding The Ingredients:
Sugar: Why do we use both brown sugar and granulated sugar in a chocolate chip cookie recipe? Combining granulated sugar and brown sugar in cookie recipes serves distinct roles: granulated sugar provides sweetness and aids in achieving a crisp texture on the edges, while brown sugar contributes a rich, caramel-like flavour, moisture, and chewiness to the cookie's centre.
Corn Starch: Cornstarch in cookie recipes helps create a soft and tender texture in the finished cookies. It acts as a thickening agent and absorbs moisture, which prevents the cookies from spreading too much during baking. This results in cookies that are slightly thicker, softer, and more chewy. Additionally, cornstarch can contribute to a lighter crumb and a smoother mouthfeel in the cookies.
Baking Powder & baking soda: We use both baking soda and baking powder in chocolate chip cookies for optimal rising and texture. Baking soda reacts with acidic ingredients, like brown sugar, to create gas, making cookies light. Baking powder adds extra lift and ensures a soft, chewy texture. Together, they create perfectly baked cookies. You can read all about “Baking Soda Vs. Baking Powder” in my article.
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Common Questions I get Asked:
How do I make my chocolate chip cookies chewy? To make chewy chocolate chip cookies, use a higher ratio of brown sugar to white sugar in the recipe. Brown sugar contains more moisture than white sugar, which helps create a chewier texture. Additionally, slightly underbake the cookies to keep them soft and chewy.
Can I freeze chocolate chip cookie dough? Yes, you can freeze chocolate chip cookie dough for later use. Form the dough into individual cookie portions, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen cookie dough portions to a freezer-safe container or bag. When ready to bake, simply place the frozen dough on a baking sheet and bake as usual, adding a few extra minutes to the baking time.
How long do chocolate chip cookies stay fresh? Chocolate chip cookies can stay fresh for several days when stored properly in an airtight container at room temperature. For longer storage, you can freeze baked cookies for up to a few months. Thaw frozen cookies at room temperature before serving.
How do I prevent chocolate chip cookies from spreading too much? To prevent cookies from spreading excessively, make sure your butter is at the correct temperature (softened but not melted) and avoid overmixing the dough. Chilling the dough before baking can also help control spreading.
How To Make Homemade Magnolia Bakery Chocolate Chip Cookies?
The Best Chocolate Chip Cookies
COOK TIME: 12 minutes | TEMPERATURE: 165C (329F) | SERVINGS: 9 large cookies
Ingredients
Instructions
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it becomes light and fluffy.
- Add the egg to the creamed mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and a pinch of salt.
- Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix until just combined. Avoid over-mixing, as it can result in a tougher texture.
- Fold in the chocolate chips and chopped chocolate, distributing them evenly throughout the cookie dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps to prevent excessive spreading during baking and enhances the flavors.
- Preheat your oven to 350°F (175°C) when you're ready to bake the cookies .
- Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded portions of the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten them slightly with the back of a spoon if desired.
- Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes or until the edges of the cookies turn golden brown. The center should still be slightly soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely.
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Tips To Make The Best Chocolate Chip Cookies:
Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. Chilled dough spreads less during baking, resulting in thicker cookies.
Use High-Quality Chocolate: Opt for good-quality chocolate chips or chopped chocolate. The better the chocolate, the richer the flavour of your cookies.
Adjust Baking Time: Keep an eye on your cookies while baking. They should be golden brown around the edges but slightly soft in the centre when you take them out. They will continue to firm up as they cool on the baking sheet.
Cooling Rack: Transfer the cookies to a wire rack to cool completely after removing them from the oven. This prevents them from becoming too crispy on the bottom.