Hello friends!

There are few things I’ll snack on faster than a plate of chocolate chip cookies. To say I’m a fan is an understatement. It’s no exaggeration to say I’ve tried dozens of different recipes over the years, and I’ve only ever come across one recipe for chocolate chip cookies I didn’t love. Unfortunately, I didn’t keep that opinion to myself, and offended my boss at the time quite badly. That’s a story for another day.

But I have tried many different recipes. From red velvet to brown butter to chocolate chip and pecan, I’ve made every variation I know of, and filled my belly with all of them.

I’ve learned that the correct ratio of brown sugar to white is personal, although these cookies should always include at least some brown sugar. Including nuts is also a personal choice, with some people strongly in favor, others strongly opposed. Once, I added candied bacon, and while the cookies were very good, I don’t think the bacon did enough to elevate them to justify the extra work.

This recipe is my own, after years of trial and error. It is higher in butter, sugar, and salt than most recipes. Also, I skipped past adding brown sugar, and went straight to a molasses/ white sugar combination, for more control over the molasses content. Let me explain: all brown sugar contains molasses, but not every brand contains the same amount. By adding molasses directly, the results are more consistent.

Quite often at work, I use half dark chocolate chips and half milk chocolate chips.

Enjoy these. Indulge yourself.

350 grams unsalted butter

440 grams granulated sugar

2 each whole eggs

10 grams vanilla extract

12 grams molasses

250 grams cake flour

250 grams all purpose flour

10 grams salt

6 grams baking soda

450 grams semisweet chocolate chips

Begin by creaming the butter and the sugar. In a separate container, add the molasses and the vanilla to the eggs. Add the egg mixture, half at a time, to the butter and sugar. Be meticulous about scraping down the sides of the bowl after each addition.

In a separate bowl, measure out the flour, salt, and baking soda. Add this to the butter mixture, and stir until all ingredients are evenly distributed. The point of mixing is to produce a homogeneous dough; if the cookies have streaks of butter running through them, where the flour was not thoroughly mixed in, they will deform during baking.

Finally, stir in the chocolate chips.

Shape the cookies, and bake at 375 degrees.