After countless batches of chocolate chip cookies, with every possible variation of ingredient quantities I could think of, I’ve finally settled on a recipe that I absolutely LOVE. Now I make this in large batches, form logs, wrap them in parchment paper, and keep them in my freezer. If the craving hits, I can slice off a few cookies and pop them in the oven- 10 minutes later, I’m a happy girl! =)
Ingredients1 cup unsalted butter, room temperature
2 cups sugar
1 tbsp molasses
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups all-purpose flour
1.5 cups semi-sweet chocolate chips
1.5 cup walnuts
1. Cream the butter, sugar, and molasses using an electric beater until light and fluffy.
2. Beat in the eggs, one at a time.
3. Beat in the vanilla, baking soda, salt, and cinnamon.
4. Beat in the flour until its mostly mixed in (do not over beat).
5. Using a spoon, mix the dough until it looks uniform. Then, stir in the chocolate chips and nuts.
6. Option 1 (What I think makes the most consistent cookies): Divide the dough into 4 portions. Roll each portion into a log (I make mine ~1 inch thick), wrap it in parchment paper, and freeze for at least 2 hours. When you want to bake them, cut slices ~1/2 inch thick. Place them on a cookie sheet lined with parchment paper (or a silpat) about 2 inches apart.
Option 2 (If you want to bake them right away): Drop about 1 tbsp size balls on a cookie sheet lined with parchment paper (or a silpat) about 2 inches apart.
7. Bake at 350 F for 8 min (room temperature) to 10 min (frozen). The edges will be a very light brown and the middle will be slightly gooey. Let them cool for about 5 mins on the cookie sheet before transferring to a cooling rack.