Chocolate Chip Cookies from Scratch
Truly the great all-American standby of desserts! This chocolate chip cookie recipe yields a dough that can be made in bulk, portioned out, and kept frozen in a Tupperware container or plastic baggie until needed. Which means you could bake just one or two cookies at a time (based on experience, however, we recommend upping your batch size!).
2 3⁄4 cups all-purpose flour
1⁄2 tsp baking soda
1 tsp kosher salt
1 cup brown sugar
3 Tbsp molasses
3⁄4 cup sugar
10 1⁄2 oz (1 can) dark chocolate chips
2 sticks butter, very soft
How to Make:
• Sift flour, baking soda, and salt together.
• Whisk together brown sugar, molasses, and regular sugar.
• Place butter in mixing bowl with paddle attachment and cream it until whipped to the consistency of mayonnaise.
• Add the sugar mixture and mix for 2-3 more minutes until fluffy.
• Add eggs and mix on low speed until just combined. Don’t over-mix eggs (even if the mix looks broken).
• Add dry ingredients in two additions, mixing until just combined.
• Add chocolate and mix until just combined.
• Scoop dough onto a parchment-lined plastic sheet tray, slightly flattening cookies.
• Wrap and freeze until needed.
• If baking right away, refrigerate dough for at least 30 minutes.
• When ready to bake, preheat oven to 350F.
• Place cookie rounds on parchment paper with ample space for spreading.
• Bring dough to room temperature before baking.
• Bake until golden brown, about 12-14 minutes.
Yield: 24 cookies