Classic Chocolate Chip Cookies

Updated at: Thu, 17 Aug 2023 04:58:54 GMT

Step 1

Mix your sugars together in a medium to large sized bowl. Then cream them with the softened butter until fully incorporated. It should look a bit creamy but still a little grainy.. make sure all of the butter is mixed in.

Step 2

Add your eggs in one at a time. Stir a few times in between, so each one mixes in halfway. Then fully mix together. At this point you can add in the vanilla and molasses. Give it a mix and stir until the mixture begins to emulsify. It’ll begin to fluff up and be less runny, and more stiff.

Step 3

Sift the dry ingredients together, then add in your chocolate chips. Toss them to coat with the flour. This will ensure the chocolate won’t sink, and will become one with the dough. A lot of cookie recipes mix the chocolate in after the dough is formed.. and I think this is a huge misstep.

Step 4

Add your dry ingredients to the emulsified mix in stages until your cookie dough is formed. 🛑Please don’t over mix. Once you don’t see anymore flour, go ahead and stop mixing.

Step 5

Scoop your dough into portions, then wrap and chill in the fridge for at least 30 minutes. This step allows the dough to rest and come together a little better for baking. 1-2 days is best when baking cookies.. but who really can wait?🤷🏾‍♂️

Step 6

Once ready to bake.. place the cookies on a parchment lined baking sheet, about 2 inches apart and slide in a 350 degree oven for 12-15 minutes. Rotate your pan halfway through the cooking time for even browning. With American style cookies.. you wanna slightly under bake them. For the ooey gooey vibe.

Step 7

Let the cookies cool for 5-10 minutes. Pour up an ice cold glass of your favorite milk and enjoy!

Step 8

Store unbaked cookie dough in the freezer for a rainy day.

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