I have made different versions of these chocolate chip cookies every week for 4 weeks now… perfecting the recipe and seeing which ingredients I like best- more flour, less flour, more baking soda, less baking soda, brown sugar and white sugar vs all brown sugar… needless to say, I hope you enjoy this recipe as much as my family does!

The Best Traditional Chocolate Chip Cookies

*Yields 20-25 Cookies

INGREDIENTS

• 2 1/4 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 c butter / 1 stick (room temperature)
• 1 c dark brown sugar
• 1/2 c sugar
• 1 tbsp black strap molasses
• 2 eggs
• 1 tbsp vanilla extract
• 1 1/2 c chocolate chips (highly recommend these) *Use 1/2 c more if you like extra chocolatey cookies
• 1 dark chocolate bar (broken into small pieces, I like Lindt Dark Chocolate w/ sea salt)
• Maldon sea salt (for topping)

INSTRUCTIONS

1. Preheat oven to 350º
2. In a stand mixer with the paddle attachment, cream together the butter and sugars until light and fluffy.
3. Add in eggs, molasses, and vanilla extract and mix until creamy.
4. In a separate bowl, mix together flour, salt, and baking soda.
5. Pour the dry ingredients into the wet and mix until incorporated.
6. Add chocolate chips.
7. Mix on high for a couple of seconds to incorporate the chips quickly.
8. Scoop small spoonfuls onto a baking sheet (should fill the baking sheet with 20 cookies)
9. Gently mash 2-3 pieces of the chocolate bar chunks into the cookie dough balls.
10. Refrigerate the dough for 15-30 minutes before baking. *Don’t skip this step, it will help the dough to set so the cookies don’t spread out and flatten too much.
11. Bake on 350º for 11-12 minutes (until the edges are set and starting to brown)
12. Remove from oven and sprinkle Maldon sea salt on top of the cookies.
13. Let cool on baking sheet for 5 minutes before transferring to a cooling rack or before eating!
14. Store at room temp in an air tight container for 3 days!
15. If eating the next day, they are best warmed up in the microwave for 10 seconds!
16. Enjoy!

Note: You can use regular brown sugar, but dark brown sugar will result in a chewier cookie.

Make these for your kids, parents, neighbors, aunts and uncles… and spread some homemade happiness! 🙂