Chocolate Chip Cookies with Molasses

My dear friends, I recently found the best chocolate chip cookie recipe--ever. I'd been searching for quite some time--I have a whole jar of molasses in my pantry that I need to use up, so I was looking specifically for a recipe that includes this this brown, stinky syrupy stuff. How molasses can make food taste so good--I don't know.  

I can't even explain how good these cookies are--they just are! They are crispy on the outside, soft and chewy on the inside. And the taste. . . incredible. The dough needs to be refrigerated (at least 3-4 hours) so plan ahead. I've been using the classic wax paper roll-up (it's like a giant tootsie roll) to refrigerate my cookie dough--something my mom taught me when I was a kiddo. Get the little ones to help out--using wax paper with cookie dough is like magic! Recipe deliciously created by Cookie Madness

3/4 cup butter (6 ounces), melted and cooled (melt butter completely, then cool for about 10 min.)
1 large egg
1 large egg yolk
1/3 cup dark brown sugar
1 cup granulated sugar
2 tablespoons molasses
1 tablespoon vanilla extract
2 1/3 cups unbleached all-purpose flour (11 ounces)
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (10 ounces)

With an electric mixer, beat together egg, yolk, sugars, molasses and vanilla well. Add melted (cooled) butter. In a separate bowl, mix together flour, baking soda and salt. Slowly add flower mixture to wet mixture until thoroughly combined. Add chocolate chips. 

Dollop cookie dough onto a large piece of wax paper and roll up into a 2.5" - 3" diameter log. Twist ends together and place in refrigerator for 4 hours or over night. Preheat oven to 350 degrees then remove log from fridge and while still in wax paper, roll on a flat surface to even out any lumps. Remove wax paper and slice 6 pieces at a time into 1/2" pieces. Place dough, evenly spaced, on cookie sheet and bake for 12 to 13 minutes. Keep on cookie sheet for a few minutes before transferring to cooling rack. Cool completely then store in air tight bag. Especially good several hours later or next day.