August 4th is National chocolate chip cookie day.
For some reason, I did not bring a chocoate chip cookie recipe when we moved to Slovakia. My friend, Joan Britton, gave me this recipe and told me the dough was really thick (her recipe called for one egg), but was the best recipe. I could not find chocolate chips there, so I just cut up chocolate bars.
We took them to work to share and I often left out the chocolate for our friend who was allergic to it. The cookies are still very good without chocolate!
When we moved overseas again, the eggs were smaller and we discovered two eggs worked very well. We also could not find brown sugar, so we started using molasses instead. Even though we can get brown sugar here, we prefer being able to adjust the molasses to our own personal tastes.
- 1 1/4 cup sugar
- 1 cup butter softened
- 1-2 Tbl molasses
- 1 1/2 tsp vanilla
- 1-2 egg
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 - 3/4 tsp salt
- 1 - 1 1/2 cup chocolate chips
- 1 cup nuts opt
- Preheat oven to 375 degrees.
- Beat together butter, sugars, molasses, vanilla and egg.
- Add flour, baking soda and salt.
- Mix well.
- Fold in chocolate chips and nuts. Dough will be stiff!
- It is an optional step, but letting dough sit overnight in fridge makes these cookies extra good.
- Drop by teaspoonful on ungreased cookie sheet. A silicone mat works great also.
- Bake at 350 degrees for 8 to 10 minutes.
- Take out even if look under cooked, that keeps them tasting really good.
- Remove to cool immediately.
A wonderful option is to replace 1/4 cup butter with "natural" peanut butter. If you do not have molasses use 3/4 cup sugar and 3/4 cup brown sugar.