Sunday, December 16, 2012

Soft & Chewy Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe


2 eggs

1 cup salted butter

1 1/2 c sugar

1 tsp molasses

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking soda

12 ounces chocolate chips

You can substitute unsalted butter by adding 1 tsp salt to the flour mixture. 
Also, you can alternativly use 3/4 c sugar & 3/4 c light brown sugar in place of molasses

makes ~ 18 large cookies

Preheat oven to 350°F

Tip: Place your oven rack on the shelf furthest away from your heat source

Step 1.     First cream together the butter, sugar, & molasses
Tip: stop and scrap down sides of mixing bowl

Step 2.     Mix in eggs one at a time and then vanilla extract

Step 3.     Mix in flour and baking soda
Tip: combine baking soda and flour in separate bowl first in ensure even mixture

Step 4.     Fold in chocolate chips

Step 5.     Cover & chill dough for at least 1 hour
Tip: If you cannot wait chill balls of cookie dough for 5-10 min in the fridge before cooking
Step 6.     Placed 3 Tbsp balls of cookie dough on a well seasoned cookie sheet 4 inches apart


Step 7.     Bake for 7-11 minutes. They are done when the middle has just lost all the pale doughy color and the edges are a deeper carmel.

The key to the soft & chewy is to pull them out
when they still look just slightly raw they
will set up while they cool

Tip: If your using one cookie sheet allow it to cool in between batches. Try not to check them too often. If your oven has to re-heat it can burn the bottoms.

Step 8.     Let set 5 min on cookie sheet then move to cooling rack.