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Cristen's Chocolate Chip Cookies

by Cristen   www.foodandswine.com
Author: Cristen


  • 2 sticks of room temperature butter you can use unsalted or salted, I don't care!
  • 1 C brown sugar
  • 1/2 C white sugar
  • 2 TBSP molasses
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 - 2 tsp fleur de sel French gray sea salt or 1/2-3/4 tsp table salt or kosher salt
  • *use less salt if you don't want to notice the salt in the cookie.
  • 2 1/3 C all purpose flour
  • 1 tsp baking soda
  • 1-2 C miniature semisweet chocolate chips
  • *use more chocolate chips if you like your cookies 'chocolatey'.  I was always the kid that searched high and low for the CCC that had the least amount of chocolate in it... Weird!


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl or stand mixer fitted with the paddle attachment, cream butter and sugars for 2 minutes until fluffy.  Add molasses, eggs, vanilla and salt.  Beat 30 seconds until combined.  Whisk flour and soda together.  Add to wet ingredients and mix on low speed until combined.  Add chocolate chips.  Mix slowly until combined.  Scoop with 1/4 C ice cream scoop evenly onto a lined sheet pan (I love silicon liners, they are especially handy and beneficial for baking cookies).  Bake cookies in a preheated 350 degree F oven for 13-16 minutes until edges are golden and centers appear baked and not gooey/runny.  Remove, let cookies cool 5 minutes on the baking sheet.  Transfer to cooling rack.  Serve warm or at room temperature.  Makes 18 large cookies. (*baking times will vary between oven units and actual size of cookies)
  • The sea salt makes these cookies irresistible to me. The salt is subtle and has enough texture to stand out in the cookie.  The molasses deepens the flavors and almost gives the cookie a 'malt'-like flavor.  I can't describe it... I promise, you'll like it.  Oh, and don't skimp and buy big chocolate chips, you must try the minis... just once!  Tanna and 'Crissy' approved!


One thing I should also tell you... the way you measure out flour will greatly affect the outcome of this cookie recipe.  Use care to not pack the flour in.  Fluff it up to aerate it and spoon it gently into the measuring cup, level the top with the knife, you know the drill.  You want rich delicious cookies, not over-floured, dry cookies.  Also, use all purpose flour here.  Bread flour will absorb more of the wet ingredients and the cookies will be more dense.