I’ve made this recipe for several years and I’m so happy with the results every time. I know molasses isn’t something people think of adding to a chocolate chip cookie, but it’s the perfect ingredient, making it chewy, soft, and perfect for fall.
Another favorite about this recipe is that it does not require refrigeration of the dough before baking so if you’re feeling impatient for a chewy cookie, the wait isn’t too long with this one. 😀 Enjoy friends!
2 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
10 tablespoons butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg yolk
1/4 cup molasses
1 teaspoon vanilla
1 1/2 cups chocolate chips
Preheat oven to 350 degrees.
Prepare cookie sheet pans with parchment paper.
In a mixing bowl cream together the butter, sugar and brown sugar. Once creamy add the molasses, egg, egg yolk and vanilla.
Mix together the dry ingredients together and then add to the top of the creamed butter mixture and stire together. Before it’s completely stirred add the chocolate and finish the stirring process.
Shape each cookie into 2 tablespoon balls and roll in small bowl filled with some granulated sugar. Place on pan making sure there is about an inch between cookies. Place in oven and cook for 12 minutes!
Let cool on a wire rack.