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Ingredients:
3 cups plus 3 tablespoons all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
¼ cup molasses
1 tablespoon pure vanilla extract
2 cups (one 12-ounce bag) chocolate chips
1 cup chopped walnuts
Preparation:
Combine flour, baking soda, and salt in medium mixing bowl.
In bowl of electric mixer fitted with paddle attachment, cream together butte, granulated sugar, and brown sugar until thoroughly combined. Beat in eggs, molasses, and vanilla, scraping down sides of bowl once or twice as necessary. Stir in flour mixture until just incorporated. Stir in chocolate chips and walnuts. Place bowl in refrigerator and allow dough to chill for one hour.
Preheat oven to 400 degrees. Line several baking sheets with parchment paper of Silpat pads.
Drop heaping tablespoons of dough 2 inches apart on prepared baking sheets, flattening slightly by hand. (balls of dough may be place next to each other on parchment-lined baking sheets, frozen, transferred to zipper-lock freezer bags and stored in freezer up to one month. Place frozen cookies on prepared sheets as above and defrost on counter 30 minutes before baking.)
Bake until just light golden, 8 to 10 minutes. Cool cookies for 5 minutes on baking sheets before using metal spatula to transfer to wire rack to cool completely. Cookies keep in an air-tight container two to three days.
Tips:
Molasses keeps these chocolate chip cookies chewy for more than a day. It also gives them an intense brown sugar flavor.
These cookies are bake at 400 degrees for a good reason: High heat browns the outside while keeping the inside moist and almost gooey. Don’t over bake these or they will over brown on the outside and dry out on the inside.
Additional Info.:
Recipe courtesy Roland Mesnier - Whitehouse Chef for 25 years -01-29-06
shared by Travis Bainbridge
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