
Soft Chocolate Chip Cookies
I have been using the same chocolate chip cookie recipe for years. Maybe seven to be exact. I use the one that is on the back of the Hersey’s chocolate chip bag, but don’t think that’s the magic behind my cookies, I have made many adaptations over the years. I originally started out with semi sweet chips, and then I moved on to milk chocolate. I also used to add a bit of lemon juice with the belief that they made my cookies softer. Today I have decided to take a different reproach. I wanted cookies with more of a brown sugar taste, so I did just that! I substituted all brown sugar for white sugar, and I added some molasses to taste. These are best cookies I have made thus far!
Chocolate Chip Cookies
Ingredients:
2 ¼ cups Dark brown sugar
2 sticks soften butter
2 eggs
1 ½ Tbsp Molasses
1 Tbsp Vanilla
2 ½ cups flour
1 Tsp baking soda
½ Tsp salt
12 oz chocolate chips
Method:
Preheat oven to 375
Cream butter and sugar until combined. One at a time add eggs, then vanilla, and molasses. In a separate bowl mix together dry ingredients and add to wet mixture. Add chips. Scoop to desired size and roll into a ball so they will be nice and round then baking. Place on a parchment lined sheet pan and bake for about ten minutes. They may seem under baked, but leave them on the pan for a few minutes and the residual heat will cook them further. Slightly under baked cookies result in softer cookies. Transfer to a cooling rack and enjoy! Store in an air tight container for 3-4 days.

