This recipe was given to me by my friend, Val.  It yields a moist and thick chocolate chip cookie with a little kick of molasses.  I believe this recipe was adapted from one by a pastry chef at The White House.  Once you try it, you’ll understand why whomever invented it was a genius.

 Chocolate Chip Cookies with Molasses

3 cups plus 3 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 tsp salt
1 cup unsalted butter — (2 sticks) softened
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1/4 c molasses
1 tablespoon pure vanilla extract
2 cups chocolate chips — (one 12-ounce bag)
1 cup chopped walnuts

Combine the flour, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream
together the butter, granulated sugar and brown sugar until thoroughly
combined. Beat in the eggs, molasses and vanilla, scraping down the sides
of the bowl once or twice as necessary. Stir in the flour mixture until
just incorporated. Then stir in the chocolate chips and walnuts. Place the
bowl in the refrigerator and allow the dough to chill for 1 hour.

Preheat the oven to 400 F. Line several baking sheets with parchment paper
or Silpat pads.

Drop heaping tablespoons or No. 40 ice-cream scoops of the dough 2 inches
apart on the prepared baking sheets, flattening them slightly by hand.
(Balls of dough may be placed next to each other on parchment-lined baking
sheet, frozen, transferred to zipper-lock plastic bags, and stored in thefreezer for up to 1 month.)

Bake dough for 8-10 minutes at 400 degrees F.

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This entry was posted by Anna on Tuesday, June 28th, 2005 at 8:47 pm and is filed under Chocolate Chip. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.