Ingredients
Equipment
Method
- Add the room temperature butter and white sugar to your stand mixer. Using the paddle attachment, cream for 1 minute on low, then 1 minute on medium until soft, pale, and slightly fluffy.
- Pour in the molasses, crack in the egg, and add the vanilla. Mix again until everything looks smooth and glossy.
- Add the flour, baking soda, baking powder, and salt straight into the bowl. Mix on low until a cookie dough forms. It should be soft and a little sticky.
- Remove the bowl from the stand mixer. Add the chocolate chips and fold them through with a spatula so they’re evenly spread throughout the dough.
- Preheat your oven to 350°F. Line your baking sheet with parchment paper.
- Using a medium cookie scoop, form 10 to 12 dough balls. Space them well so they have room to spread. Do not flatten them.
- For a bakery style look, sprinkle a few extra chocolate chips over the tops of the dough balls.
- Bake for 11 to 13 minutes depending on your oven. The cookies should look slightly soft in the center and lightly golden at the edges.
- Leave the cookies on the tray for at least 5 minutes before moving to a cooling rack. They are extremely soft when hot and will break if moved too soon.
Notes
- Molasses adds moisture and depth of flavor
- Do not overbake if you want a soft center
- Old fashioned or fancy molasses both work fine
- You can mix milk, dark, or semi-sweet chips
Storage
- Store in an airtight container for 4 to 5 days
- Freeze baked cookies for up to 2 months
- Freeze unbaked dough balls and bake from frozen at 350°F for 13 to 15 minutes
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Check out all our Cookie Recipes HERE!Nutrition information is automatically calculated, so should only be used as an approximation.