Chewy Molasses Chocolate Chip Cookies

from BeantownBaker.com

2 sticks unsalted butter

2 cups plus 2 Tbsp bread flour

1 tsp kosher salt

1 tsp baking soda

1 1/2 cups sugar

1/4 cup plus 1 tsp dark molasses, not blackstrap

1 egg

1 egg yolk

1 1/2 tsp vanilla 

2 cups dark chocolate chips or chunks

sea salt for sprinkling on top of cookies just before baking

Heat oven to 350 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain.  

Pour the melted butter in the mixer’s work bowl. Add the sugar mixture. Cream the butter and sugar on medium speed for about 3 minutes. 

Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets.  Lightly sprinkle each dough ball with a few flecks of sea salt.  It really brings out the chocolate flavor.

Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.