Chocolate Chip Cookies (Soft and Chewy)
To sweeten the dough, I use a mix of brown sugar and granulated sugar, but I also add more brown sugar to assist with the chewier texture.
Servings: 24 cookies
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or aluminum foil.
In a mixer fitted with the paddle attachment, cream the butter, sugars and molasses on medium speed for two minutes until light and fluffy. Add the eggs one at a time, mixing for one minute after each addition. Mix in the vanilla. On low speed add the remaining ingredients and mix until incorporated.
Portion out dough with a 1-ounce ice cream scoop. Bake for 10 minutes or right until cookies are just set. Cookies should look underdone when you pull them from oven.
Calories: 228kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 57mg | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg