The Ultimate Chocolate Chip Cookies
These cookies are soft in the middle, a little crispy on the edges, extra chocolatey, and are perfectly gooey in the center if you like to under bake yours slightly like I do. These cookies truly make you rethink the chocolate chip cookies you've been eating your whole life.
- 1 lb butter, softened
- 1 lb brown sugar ~ 2 cups
- 5.33 oz sugar ~ 2/3 cup
- 2 1/2 tsps molasses
- 1/2 lb eggs ~ 5 eggs
- 1/2 tsp vanilla
- 12 oz all-purpose flour ~ 2 1/2 cups
- 12 oz bread four ~ 2 1/2 cups
- 2 1/4 tsp salt
- 2 tsp baking soda
- 1 1/2 cups semi sweet chocolate chips
- 1 1/4 cups milk chocolate chips
In a mixer fitted with a paddle attachment, cream together butter and sugars. Add molasses.
Measure 1/2 tsp vanilla into eggs. Mixing at low speed, pour in eggs one at a time.
Sift together flours, salt and baking soda. Add to mixing bowl and mix until incorporated.
Stir in chocolate chips.
Line cookie sheets with parchement paper and scoop cookies about 3" apart. I put 5 cookies per half sheet tray. (The cookies will spread and puff up)
Bake at 350 degrees for 14-16 minutes or until edges reach a golden brown. Remove from oven and let cool 4-5 minutes before transferring to a cooling rack.
I recommend always weighing your sugar, eggs and flour by weight. This makes for a more accurate measurement and presents less room for error. I have however listed cup measurements as close to the weights as possible.