Wednesday, March 9, 2011

Magnolia Bakery Chocolate Chip Cookies

I have been promising to start posting recipes for a while now, and I figure this is the perfect one to start out with. The Magnolia Bakery is infamous for their desserts, and if you look around a little, the recipes tend to get leaked onto blogs (just like this one!!) and other sites. This is a really basic recipe for chocolate chip cookies that turn out gooey and heavenly every time, and you WILL end up eating 7 in one sitting without realizing it.
The only change I made was replacing a teaspoon of vanilla extract for a teaspoon of cinnamon, because everyone knows a cookie isn't really a cookie without cinnamon. DUH! A side note on caster sugar: it sounds fancy and like you have to go out to some specialty store to find, but if you put plain white sugar in a blender or food processor and pulse for a few seconds, you will have just made your own caster sugar!
So here ya go:

 Magnolia Bakery Chocolate Chip Cookies: 
M. Night Shyamalan Style (with a twist!)

  3 cups all-purpose unbleached flour (bleached is fine too... if you enjoy ingesting poisons)
2 tsp baking soda
1 tsp fine grain salt (not kosher/sea salt)
1 & 1/3 cup unsalted butter (2 and 2/3 sticks)
1 cup caster sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1 cup semi-sweet chocolate chips

Preheat oven to 350F.
In a large bowl, combine the flour, the baking soda, and the salt.  Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
Add the egg, vanilla, and cinnamon and mix well.  Add the flour mixture and beat thoroughly. Stir in the chocolate chips.  
Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion.  Bake for 10-12 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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