Baking is not Always my Strong Suit : Magnolia Table Chocolate Chip Cookies for the Win!

It's true a Baker I may not be, but I keep trying!  There is such an art to Baking, even if its simple Chocolate chip Cookies.  But, I think I am way harder on myself than I should be, because the baking very rarely is returned from the field for me to have a taste myself.

I attempted these chocolate Chips last night, I had a customer come in months ago, maybe even a year actually that I think of it, and she said the Magnolia Chocolate Chips Cookies were delicious and always turned out, so hesitantly I took her word for it, so here's the recipe.

Magnolia Table Chocolate Chip Cookies

Chocolate amount: Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for.  I'd definitely add more Chips next time!

Makes about 40 cookies

Ingredients:

2 1/2 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

Instructions:

1. Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.

2. Place the flour, baking soda, and salt together in a medium bowl; set aside.

3. Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

4. Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
5. Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.