Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions:
- Cream it up: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the heart: Beat in eggs one at a time, then stir in the vanilla. This is where the cookies get their rich, warm soul (just like Warner).
- Make it strong: In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until combined.
- Add the sweet: Fold in the chocolate chips—make sure every scoop is loaded with melty goodness.
- Chill (literally): Chill the dough in the fridge for at least 30 minutes for thicker, gooier cookies.
- Bake the magic: Preheat oven to 350°F (175°C). Scoop dough onto a baking sheet (about 2 tbsp per cookie), spaced apart. Optional: sprinkle a pinch of sea salt on top.
- Time it right: Bake for 10–12 minutes, until edges are golden but centers are soft. Do not overbake—Warner would want them soft inside 🫶
- Cool… barely: Let them cool for 5 minutes on the sheet (if you can wait), then transfer to a wire rack.
SPECIAL INSTRUCTIONS:
Eat with an emotionally unavailable, daddy issues-filled friend.
Eat with knife and fork.
Ruby Wren.
Pure Magnolias 