Chocolate chip cookies are Tyler’s reward of choice for performing all sorts of above-and-beyond tasks for me around the house. He does a LOT for me, so I keep a few tubs of cookie dough in the freezer for quick rewards. The other night, he finished hanging new (pretty!) shelves in my office and I wanted to thank him. This is my new go-to recipe. It’s pretty awesome; chewy, rich and toffee flavored, and oh-so-buttery so it’s going to take a lot for another recipe to dethrone it. If you ever loved eating Tollhouse cookie dough straight out of the yellow tube, you are going to LOVE these – I promise.
Adapted from this recipe.
The Ultimate Big, Chewy, Husband-Approved Chocolate Chip Cookies
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups unsalted butter, melted
- 2 cups packed brown sugar
- 1 cup white sugar
- 2 tablespoons molasses
- 2 tablespoons vanilla extract
- 2 eggs
- 2 egg yolk
- 4 cups semisweet chocolate chips (or a mix of half chocolate chips, half butterscotch, to really bring out the rich, dark flavors)
- Preheat the oven to 325 degrees F (although I have also cooked these at 350)
- By hand, cream together the melted butter and sugars. Beat in vanilla, eggs, and molasses until light and creamy. Mix in dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto cookie sheets.
- Bake for 15 to 17 minutes at 325 or for 8-10 minutes at 350, or until the edges are golden brown.
*I often substitute brown sugar for all the sugar. I just prefer the flavor.