Sometimes you need a chocolate chip cookie. No way around it, it’s the only thing that’ll do. Perhaps I’m confusing “chocolate chip cookie” with “something sweet.” All I know is last week we were jonesin’ hard for chocolate chip cookies.
Every night I promised to make them after dinner. Every night the clock struck 8 and then 9 and then 10 and baking so late lost its appeal. Until finally, I outsmarted Father Time. I made the dough before dinner. Stuck it in the fridge as required and baked them after the dishes were cleared. Thus, a genius was born.
We’re not talking any old chocolate chip cookies either. We’re talking Joy the Baker’s Chewy Molasses Chocolate Chip Cookies. The soft vanilla-scented dough is buttery and light, the chocolate chips dark and nostalgic. They bake up beautifully and are just as scrumptious the following day (and the day after that, should you have the will power not to eat them all in one sitting).
As per usual, I used about 3/4 of the butter and curbed the sugar a bit too. Which means I also cut back a tad on the flour so they weren’t dry, but not enough that I was simply making 3/4 of the recipe. I also used about 1 1/2 cups chocolate chips rather than the full 2 cups; I don’t like my cookies overly chocolatey. Our oven tends to be slower than most, so I baked ours for closer to 12 minutes.