2 1/4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 lb. (2 sticks) unsalted butter
1 c. light brown sugar
2 large eggs
1 tsp. vanilla
1 tbsp. molasses
1/2 tsp. water
3+ c. semi-sweet chocolate chips (Ghirardelli)
Preheat oven to 350. Place cold butter into mixing bowl and cut into small peices to increase surface area and allow to soften while reviewing recipe and gathering needed equipment. Cream butter and sugars with an electric mixer until light and creamy. (This is very necessary, in order to use the sugar to wedge apart the fat molecules and insert tiny air pockets that help give the cookies the desired texture). Add eggs, vanilla, water and molasses. Beat until just combined. Add all dry ingredients (book suggests combining these in another bowl before you cream the sugar and butter, which is a good idea, but I can be lazy). Beat again until just combined. Mix in chocolate chips. Spoon small balls onto cookie sheets. Bake 8-10 minutes.
I added the molasses because I perfer the taste of chocolate chip cookies made with dark brown sugar. Since the only difference between dark and light brown sugar is the molasses content (3.5% for light and 6.5% for dark) and I had copious amounts of light brown sugar cluttering up the cupboard, I decided to use the light brown sugar and more molasses. However, I believe this introduced too much moisture to the recipe. If I do this trick again in the future I think I will omit the 1 tsp. of water, which is added to keep the cookies from being too dry. I found that during baking I needed to turn down the over temp to between 350 and 325, to keep the cookies from spreading, and over cooking at the edges while being under done in the center. I also tried to make the cookies smaller. The taste is good. There is a nice caramel undertone which I believe comes from the molasses.