Ingredients:

  • 12 tablespoons (170g) unsalted butter, melted and cooled slightly
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg (approximately 50g), at room temperature
  • 1 large egg yolk (approximately 20g), at room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) molasses
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2.5g) salt
  • 1 ½ cups (250g) semi-sweet chocolate chips or chunks
  • Sea salt flakes, for sprinkling (optional)

Instructions:

  1. Melt the butter in a saucepan or microwave. Let it cool slightly (but not solidify).
  2. In a stand mixer, combine the melted butter, brown sugar, and granulated sugar. Beat until light and creamy.
  3. Beat in the egg and egg yolk, one at a time, then stir in the vanilla and molasses.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the chocolate chips or chunks.
  7. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This is crucial for preventing spreading and maximizing chewiness.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  10. Bake for 11-13 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake!
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt flakes, if desired.