This chocolate chip cookie recipe, credited to Roland Mesnier, former White House pastry chef, is worth revisiting. A touch of molasses enriches the flavor and gives the cookies a warm, golden color. The dough produces crisp edges with tender, chewy centers and a deeply satisfying, lightly caramelized note from the molasses.
Large Batch Chocolate Chip Cookies
This large-batch version makes plenty to share or to freeze for later. The dough benefits from chilling, which helps the cookies hold their shape during baking and concentrates the flavors. Baking at a slightly higher temperature encourages golden edges while keeping the centers soft.
These cookies are excellent for gatherings, bake sales, or any time you want a classic cookie with a subtle twist. The combination of granulated and brown sugar plus molasses provides depth, while bittersweet chocolate chips and chopped walnuts supply texture and richness.
- Half Batch Chocolate Chip Cookies with Molasses
- Frosted Molasses Cookies
- Excellent Spiced Molasses Cookies
- Small Batch Vegan Molasses Cookies
- Old Fashioned Molasses Butterscotch Cookies
Recipe
Chocolate Chip Cookies With Molasses
Anna
Pin Recipe
Ingredients
- 3 cups plus 3 tablespoons all-purpose flour, stir well before measuring (405 grams is an estimate)**
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (200 grams)
- ⅔ cup packed light brown sugar
- 2 large eggs (100 grams)
- ¼ cup molasses (80 grams)
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips (large bittersweet ones should work well)
- 1 cup chopped walnuts
Instructions
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Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined.
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Using an electric mixer fitted with the paddle attachment, cream the softened butter with the granulated and brown sugars until smooth and light. Add the eggs, molasses, and vanilla, beating until incorporated and scraping down the bowl as needed. Fold in the flour mixture just until combined, then stir in the chocolate chips and chopped walnuts.
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Cover the bowl and chill the dough in the refrigerator for 1 hour. Chilling improves texture and helps the cookies bake up with better shape and chew.
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Preheat the oven to 400°F (205°C). Line baking sheets with parchment paper or silicone baking mats.
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Drop heaping tablespoons of dough about 2 inches apart onto the prepared sheets. Gently flatten each mound slightly with your hand so they spread evenly while baking.
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Bake until the edges are lightly golden, about 8 to 10 minutes. Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes