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


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


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.


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