Chocolate Chip Cookies

Time: 1 hour

Skill level: Beginner

Yield: Around 28 cookies

Ingredients

• 2 sticks butter, room temperature
• 1 1/2 cups (300 g) white sugar
• 3 tbsp (50 g) molasses
• 1 whole egg, 1 yolk
• 1 tbsp vanilla bean paste¹
• 3 cups (360 g) All Purpose Flour
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 12 oz chocolate chips
• J.Q. Dickinson Finishing Salt, for topping

Equipment

• Stand mixer or hand mixer
• Cookie sheet
• Mixing bowl
• Scale, optional

Instructions

1. Add your sugar and butter to a stand mixer with a whisk attachment, then cream together on high until it is a pale white color; making sure to scrape the mixing bowl down for even mixing. Typically about 5 minutes.
2. Add the eggs one yolk at a time and whisk until completely combined. From here add the molasses and vanilla and thoroughly combine. 
3. In a separate bowl add the flour, kosher salt, baking soda, and baking powder and whisk together.
4. Switch the stand mixer to a paddle attachment and then add the dries mixture to the bowl. Mix on low speed until barely combined. 
5. Add the chocolate to the bowl and then mix on low until combined. 
6. Rest the dough into the fridge for 30 minutes. 
7. Roll the dough into 50 gram balls, roughly the size of a golf ball. 
8. Lightly dimple the top of the balls with your thumb and sprinkle with finishing salt. Lightly press the salt into the top of the balls. 
9. There are two options from here:
   1. Preheat your oven to 350­­°F (175°C) and cook the cookie dough for 13-15 minutes, until golden brown on top and bottom. Cool for 20 minutes before eating. 
   2. Freeze the cookie dough on a sheet tray. When completely solid move into a freezer safe bag and keep up to 6 months. To cook, preheat the oven to 350°F and put the frozen dough on a sheet tray with salt facing up and cook for 17-19 minutes, until golden brown top and bottom. 

Footnotes

¹ If using vanilla extract use about 1/2 the amount. I love good vanilla so I measure by heart rather than exact though.