Chocolate Chip Cookies

1 cup butter

1 1/2 cups sugar

2 Tablespoons molasses

2 large eggs

1 Tablespoon vanilla

3 cups flour

1 tsp baking soda

1 tsp salt

1(12 oz)bag milk chocolate chips

Preheat oven to 325. Line a baking sheet with parchment or waxed paper. Whip butter and sugar on medium/high speed until creamy, scraping the bowl as needed. Add eggs and vanilla beat well, scraping the bowl.

Whisk together flour, salt, baking soda in separate bowl. Mix chocolate chips to the flour mixture before combining the flour mixture to the wet ingredients by hand.

You can bake all the dough right away, but at this point, I freeze my dough, reserving only enough to bake the cookies we plan to eat that day. I divide the dough in half and dump each half of the dough onto a piece of wax paper and roll each into shape of a rolling pin for easy cutting and baking later. I put both of the wax paper rolls into a gallon zip bag and freeze.

To bake: Lightly roll about 2 Tablespoon sized pieces of dough into balls. Bake for 12-15 min at 325. If you want them soft, the top of the cookie should still look a bit under-baked, while the edges are golden. Bake another 5 minutes for a crispier cookie. Cool on baking rack.

ONE COOKIE:

1 tbsp. butter, melted
1 tbsp. white sugar and 1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk; 1/4 c. flour
2 tbsp. chocolate chips –

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