Prep 30 mins
Cook 8 mins
I know everyone tells you they have the best recipe, but really, this one is the tops in my book. It's moist, chewy, rich and sweet. I think the secret is the molasses. Anyway, I've been making these for years now and have only given out the recipe once before. I figured it's time to share. Sometimes I switch it around and use 3 different types of choc. chips or add macadamia nuts...whatever tickles your fancy. Oh and warning....I do this all by hand, so in the end you have a slightly sore arm!!!
- 1 lb butter
- 2 eggs
- 2 tablespoons molasses
- 2 teaspoons vanilla
- 1⁄2 cup water (approx)
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 cups brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 cups flour
- 1.5 (12 ounce) packagespremium chocolate chips
- Preheat oven to 375.
- In a large mixing bowl, cream together the first 5 ingrediets. (all the moist/wet ingredients) They won't blend perfectly, but do what you can.
- In another bowl, add all the dry ingredients including the choc chips. Blend well.
- Add dry ingredients to the butter mixture. Now this part is important. Make sure you add the dry to the butter and not the other way around. Mix well together.
- I use a cookie scoop to measure out onto a cookie sheet.
- Keep an eye on the first batch as every oven is different. Bake for approx 8 - 10 minute
- Let sit on cookie sheet for a couple minute thenplace on a cooling rack. They will be slightly puffed up, but will flatten out quickly.
I agree that the molasses adds a nice touch of flavor and chewiness to this recipe. But the cookies turned out flat with crisp edges and raw centers. My DH insisted on giving them 4 stars because of the flavor. Thanks for sharing Raynebow's Mom!