the elusive chocolate chip cookie.

I've tried my share of chocolate chip cookie recipes. Dozens, in fact. I always found many of them to be too chewy and thick. Call me crazy, but I seriously still love Pillsbury chocolate chip cookies. Yes, the refrigerated one in the log with the (gasp!) trans fat (or have they taken it out yet?). I always loved the texture of them... erm, cooked or uncooked. So yes, I'd been searching for a recipe similar to the good ol' dough boy but sans the early death.

I finally found one! These cookies are chewy in the center with crispy edges... I've made them a dozen times already and everyone ALWAYS loves them. (*Please excuse the mobile pics. I'm stuck with an iPhone 3s!)

Try it out! You'll love 'em.  Please note in the recipe below I've tried using regular AP flour when I didn't have bread flour and didn't notice a difference. I've also used regular brown sugar when I didn't have molasses and while the taste is the same, the cookie is a little fluffier. Also, I noticed it really helps (texture and taste) to chill the dough for at least an hour before you bake!

Chewy Molasses Chocolate Chip Cookie
Recipe from Joy the Baker (aka my idol) with slight changes.

2 sticks unsalted butter
2 cups plus 2 Tablespoons bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks (I prefer to buy bars of good dark chocolate and chop it up)


Heat oven to 350 degrees F.

Sift together the flour, salt, and baking soda and set aside.

In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.

Cream the butter and sugar on medium speed for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets.

Bake for 8 to 10 minutes or until golden brown.

Bow down, dough boy!