Chocolate Chip Cookies
- This recipe was designed and baked at an elevation of 5,900 feet.
- The molasses and half of the granulated sugar can be replaced by 2/3 cup brown sugar.
- Chocolate chips can be replaced by mint chocolate chips, butterscotch chips, M&M’s, mini m&m’s, or whatever!
- 2/3 cup cocoa powder can be added to the flow to create chocolate^2 cookies.
- 2 3/4 cup flour (430 g)
- 1 teaspoon baking soda
- 1 cup softened butter (2 sticks, room temperature)
- 1 1/3 cup granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups mini chocolate chips
- Combine flour, baking soda, and a pinch of salt in a medium bowl.
- Beat butter, sugar, molasses, and vanilla in a large mixer bowl. Don’t overthink this. It should be mixed.
- Add eggs one at a time, beating well after each. Seriously, beat longer than you think you need to. I put my mixer on medium-high and let it go for a minute or two per egg.
- Gently beat in flour mixture on low speed, occasionally clearing the edges of the bowl. Be carful not to compress the egg mixture too much.
- Stir in chocolate chips.
- Preheat oven to 375°F
- Form dough into balls 1” in diameter and drop onto ungreased baking sheet 2” apart. Don’t press the dough balls flat, unless you want really flat cookies.
- for doughy, gooey cookies, cook 7½ minutes. Cookies should still look slightly moist when removed from oven.
- for fully baked cookies, cook 8½ — 9½ minutes. Cookies should look just barely dry and begin cracking on sides. They should be just barely set when poked gently with a finger and there should be no visible browning on edges of cookies.
- Remove cookies from oven, immediately place on cooling rack.
Eat when it feels right. Gooey cookies at their prime when eaten immediately. Fully baked cookies can be saved in a container for up to a week.