Magnolia Chocolate Chip Cookies

Hey there, cookie lovers! So I’ve been on a bit of a baking spree lately (stress-baking is totally a thing), and I keep coming back to these magnolia chocolate chip cookies that are seriously life-changing. I first tried making these after visiting the actual Magnolia Bakery with my sister last summer. We waited in line for like 45 minutes in the Texas heat (why did we do that again?) but those cookies were worth every sweaty minute. I’ve been tweaking this recipe for months now, and I think I’ve finally nailed that perfect balance of crispy edges and chewy centers that makes the original magnolia chocolate chip cookies so darn good.

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25 minutes
• Servings: 24 cookies
• Calories: 210 per serving
• Difficulty Level: BEGINNER

Why You’ll Love This Recipe

Honestly, there’s something magical about the magnolia chocolate chip cookie recipe that sets it apart from your standard cookies. Maybe it’s the extra vanilla (Joanna Gaines knows what she’s doing), or perhaps it’s the specific ratio of brown to white sugar that creates that perfect chew.

I remember the first time I tried making these — I was so confident that I doubled the batch right away. Bad move! I accidentally misread the salt measurement and used tablespoons instead of teaspoons. My husband still teases me about the “salt lick cookies” incident. But that’s the beauty of baking, right? You learn, you laugh, and you try again.

What makes these magnolia cookies special is how they somehow stay soft for days (if they last that long). The centers have this almost underbaked quality that’s absolutely divine, while the edges give you that satisfying crisp. I’ve made these for three PTA meetings now, and I keep getting cornered in the grocery store by parents asking for “those amazing cookies.”

And between us? These are pretty much foolproof. Even my teenager made them successfully on his first try, and this is the same kid who once tried to microwave an egg in its shell. (Don’t ask. Our ceiling still has the stains to prove it.)

Ingredients

For these magnolia chocolate chip cookies, you’ll need:

• 2½ cups all-purpose flour — King Arthur is my go-to, but honestly, use what you have
• 1 teaspoon baking soda (make sure it’s fresh! Old baking soda = flat cookies)
• 1 teaspoon salt (NOT tablespoons, learn from my mistakes people)
• 1 cup (2 sticks) unsalted butter, at room temperature — just leave it out for about an hour
• ¾ cup granulated sugar
• ¾ cup packed dark brown sugar — I get mine from Trader Joe’s, it has this amazing molasses flavor
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract (the real stuff, not the imitation — trust me on this)
• 2 cups semi-sweet chocolate chips — Ghirardelli if I’m feeling fancy, store brand when I’m not
• ½ cup chopped walnuts or pecans (totally optional, I skip these when my son’s friend with nut allergies comes over)
• 1 tablespoon cornstarch (the secret weapon!)

I usually pick up all this stuff at my local grocery store, but when I’m feeling extra fancy, I’ll splurge on the Valrhona chocolate chips from that specialty store downtown. They’re ridiculously expensive but so worth it for special occasions.

Oh, and about that cornstarch — it might seem weird to add it to cookies, but it’s actually one of the secrets to getting that signature soft texture that makes Joanna Gaines’ cookies so amazing. I discovered this trick by accident when I was out of flour once and had to get creative. Now it’s my non-negotiable ingredient.

Step-by-Step Instructions

Alright, let’s get these magnolia chocolate chip cookies happening in your kitchen!

1. Prep your space First things first — preheat your oven to 350°F. Some recipes call for 375°F, but I’ve found that 350°F gives the cookies more time to spread perfectly without burning the bottoms. Line two baking sheets with parchment paper (or silicone mats if you’re fancy like that). I used to skip this step and spend way too much time scraping cookies off the pan. Learn from my laziness!

2. Mix the dry ingredients In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. This is literally the easiest step, but I’ve somehow managed to forget it entirely before. I once added the dry ingredients directly to the butter mixture one by one and ended up with weird salty pockets in the cookies. So yeah, mix your dry stuff first!

3. Cream butter and sugars In a large bowl (or stand mixer if you have one — I use my grandma’s ancient KitchenAid that sounds like it might take flight), beat the butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. Don’t rush this part! It’s actually super important for getting that perfect texture in your magnolia cookies.

4. Add eggs and vanilla Add eggs one at a time, beating well after each addition. Seriously, one at a time makes a difference! Then pour in the vanilla. Sometimes I add an extra splash because vanilla makes everything better, right?

5. Combine wet and dry ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. DO NOT OVERMIX! (I’m shouting because I used to be an overmixer and produced hockey pucks instead of cookies.) The dough should look just barely combined with maybe a few streaks of flour still visible.

6. Fold in the good stuff Gently fold in chocolate chips and nuts (if using) with a spatula. Sometimes I hold back about ¼ cup of chocolate chips to press into the tops of the cookies before baking. It makes them look all professional and stuff.

7. Chill (optional but recommended) If you have time, cover the dough and chill it for about 30 minutes. This helps the magnolia chocolate chip cookies keep their shape better during baking. I almost never have the patience for this step unless I’m trying to impress someone.

8. Scoop and bake Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I use a 2-tablespoon scoop, which gives me perfectly sized cookies. If you saved some chips, press a few into the top of each dough ball now.

Bake for 10-12 minutes, until the edges are just starting to turn golden but the centers still look slightly underbaked. This is key for the perfect magnolia cookies texture! The first time I made these, I baked them until they looked “done” and ended up with cookies that could’ve been used as weapons.

9. Cool (the cookies, not you) Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. During these 5 minutes, the cookies are still cooking from the residual heat, so don’t skip this!

Variations & Storage

So, the basic magnolia chocolate chip cookie recipe is amazing on its own, but my family has come up with some pretty awesome variations over time.

My daughter adds a handful of dried cherries to her batch — sounds weird but it’s actually amazing with the chocolate. My husband is a peanut butter freak and likes to substitute half of the butter with peanut butter for a different twist on Joanna Gaines’ cookies. And me? I sometimes brown the butter first for this nutty, caramelized flavor that takes these from great to “hide them from yourself” good.

As for storage — well, assuming you have any left to store! — keep these in an airtight container at room temperature. They’ll stay soft for about 4-5 days. I learned the hard way not to store them in the fridge when I found a container of rock-hard cookies that even dunking in milk couldn’t salvage.

Funny story: I once stored a batch in what I thought was an airtight container, only to discover my teenage son had secretly drilled a tiny hole in the bottom to sneak cookies without opening the lid and getting caught. Gotta admire the dedication!

You can also freeze the dough in balls for up to 3 months. Just add an extra minute to the baking time when cooking from frozen. This is actually my preferred method nowadays — freshly baked magnolia chocolate chip cookies whenever the craving hits!

FAQ Section

What not to do when making chocolate chip cookies?

Well, where do I start? Don’t overmix the dough (makes tough cookies), don’t use cold butter (causes uneven mixing), and for the love of all things sweet, don’t substitute baking powder for baking soda thinking they’re the same thing. I did that once making these magnolia cookies and ended up with weird cakey mounds instead of the flat, chewy cookies I was going for. Oh, and don’t open the oven door every 2 minutes to check on them — you’re letting all the heat out!

What is the secret to a chewy cookie?

So the key to getting that perfect chewy texture in your magnolia chocolate chip cookies is all about the moisture balance. The dark brown sugar helps a ton (more molasses = more moisture), as does slightly underbaking them. But honestly, that tablespoon of cornstarch I mentioned is the real MVP here. It prevents some of the proteins in the flour from developing, which keeps the cookies tender instead of tough. I’ve tested this recipe with and without it, and the difference is noticeable!

Do you bake chocolate chip cookies at 350 or 375?

For these magnolia chocolate chip cookies specifically, I always go with 350°F. The slightly lower temp gives you more control and helps achieve that perfect balance where the edges get crispy while the centers stay soft. At 375°F, I find the bottom can get too dark before the middle is set properly. But if you’re in a hurry and want crispier cookies overall, 375°F will work — just keep a close eye on them!

What is the secret ingredient to keep cookies soft?

Cornstarch! It’s the not-so-secret secret in this magnolia chocolate chip cookie recipe. A lot of professional bakers use it, including (I suspect) the folks at Magnolia. Another trick is to add an extra egg yolk, which adds fat and helps keep cookies moist. And don’t forget to store them properly in an airtight container with a slice of bread — the cookies will absorb moisture from the bread and stay softer longer.

Why add cornstarch to chocolate chip cookies?

I touched on this above, but cornstarch is basically magic in cookie form. It inhibits some of the gluten formation in the flour, which means your cookies stay tender instead of getting tough. It also gives them that almost melt-in-your-mouth quality that makes magnolia chocolate chip cookies so special. Joanna Gaines might not publicly share this trick in her recipe, but I’d bet good money it’s in there. I started adding it after a baking class I took, and I’ve never looked back!

Personal Conclusion

I hope you guys enjoy these magnolia chocolate chip cookies as much as my family does! They’ve become our Sunday afternoon tradition — we bake a batch together while listening to old vinyl records (my kids pretend to hate it but I catch them singing along).

Last Christmas, I packaged these up in Mason jars with ribbons and recipe cards for all the teachers at my kids’ school. One of the teachers actually called me over during pickup to tell me they were the best cookies she’d ever had. Made my whole month!

Would love to hear how these turn out for you! Drop a comment below if you try this magnolia chocolate chip cookie recipe or if you have your own twist on Joanna Gaines’ cookies that I should try. Happy baking, friends!