There is a moment when the mixer slows and the dough pulls together, glossy with butter and studded with chocolate, that feels like relief in a bowl. I lined the sheet with my silicone mat, those tidy little circles like parking spots for cookie dreams, and started scooping. I could not help but wonder if perfection is just repetition in sweet, round form.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 67 of 457 is Chocolate Chip Cookies from Magnolia Table Vol 1, and here’s how it turned out.

Recipe Review

Golden at the edges. Soft in the center. Chocolate in every bite. These cookies hit that cozy middle ground between chewy and tender. The sweetness is balanced with a little salt, so the chocolate shines and the butter feels round and warm. The silicone mat gave me even browning and matching sizes, which meant every pan baked predictably. No drama. Just very good cookies that disappeared faster than I could set them on the rack.

Jeanie Jo & Joanna Star System: ⭐⭐⭐⭐ Loved it

Kitchen Notes

• Silicone mat with circles: Dreamy for consistency. Scoop to the ring and you get uniform cookies and even bake times. Cleanup is easy.
• Butter temperature: Soft to the touch but not greasy. This keeps the dough from spreading too thin.
• Flour measure: Spoon and level. Too much flour turns cookies cakey.
• Chocolate: Chopped bar for pools. I used a mix of 100% Cacao and Milk Chocolate.

How We Served It

Still warm, with cold milk for the kids at heart and strong coffee for the grown ups. A second batch portioned and ready, because fresh cookies make any night feel like a small celebration.

Make Ahead and Keep

Portion dough into balls and freeze on a sheet. Bag once solid and bake from frozen, adding a minute or two. Baked cookies keep well in an airtight tin for up to 3 days, though ours did not last that long.

390 recipes to go.
Gracefully yours,

Help keep the words flowing and the stories brewing.
Buy Me a Coffee