Jennie’s Best Chocolate Chip Cookies

If you’ve read my blog for any length of time, you know that I’m on a search for the perfect chocolate chip cookie. It means something different to everyone, but for me, it’s thick, chewy, buttery, and full of chocolate. I actually really want a cookie just thinking about it. This cookie recipe is very very close to being exactly what I want. It makes nice thick, round cookies. Normally my cookies are lopsided or completely flat, but these are by far the prettiest chocolate chip cookies I’ve ever made. Definitely points in their favor 🙂

Even more important than how they look, they taste great! They have a great chewy texture with a traditional buttery cookie flavor. I love them (as I do most cookies), but they’re still in a pretty close tie with Alice’s chocolate chip cookies. Better texture, not quite as good in taste. Almost, but not quite. I haven’t had a chance to play around with the recipe yet (as it turns out, I don’t actually need dozens of chocolate chip cookies hanging out around my house), but I’ll keep you updated in the great chocolate chip cookie search. In the meantime, try these cookies and let me know what you think!

Jennie's Best Chocolate Chip Cookies


4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
2 cups sugar
2 tablespoons molasses
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate discs (*I used chocolate chips)


In a large bowl whisk together the flour, baking soda and salt. Beat butter, sugar and molasses until light and fluffy. Add the eggs and vanilla and beat until well mixed. Add the flour mixture and mix just until combined. Stir in the chocolate discs. Cover with plastic wrap and refrigerate overnight. The dough can be stored for up to two days.

To bake, preheat oven to 350. Line baking sheets with parchment paper. Gently form dough into 1 1/2 to 2-inch balls and place 2 to 3 inches apart on prepared baking sheet. Bake for 12-15 minutes on middle rack. Remove from oven and let cool on pan for 2 more minutes. Transfer cookies to a rack to cool completely.

*Adjust the baking time according to your oven and cookie size. I'd start checking early, and take the cookies out when they are just slightly underdone. They'll finish cooking on the pan as they sit.

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  1. I am also always in search of the best chocolate chip cookie. I have wanted to try this one – so far, my favorite is the NY Times cookie.

  2. My favorite chocolate chip cookies are these:

    I've baked them for our entire elementary school and the kids went nuts for them. I've also taken them to family reunions and many places with people asking for the recipe telling me they were the best cookie they had ever eaten.

  3. oh those cookies do look perfect!

  4. Wow, nice chocolate chip cookies…have all the ingredients, should try to make them 🙂

  5. tollhouse rules my house : )

  6. Oh hell yeah! Those look fantastic…and I happen to have some molasses that I need to use up….

  7. Oh hell yeah! And I happen to have some molasses that I need to use up….hmmmmm 🙂

  8. yes yes im always on the hunt for that perfect chocolatey yummy cookie! chewy textures are a must for me.. and i love when theyre chilled a bit so the choc chips can harden a become a little crunchy!! <3

  9. Chocolate chip cookies are my favorite! This recipe looks great!

  10. Have you tried the recipe in a recent issue of Cook's Illustrated? In it you brown the butter and this results in a dough that has a deep toffee flavor–totally amazing. I've always thought of the dough as a chocolate chip delivery device, but this recipe changed it all for me.

  11. These look amazing… I saw them on In Jennie's Kitchen and still need to give them a try!

  12. Wow, interesting to put molasses in them. Have you tried oatmeal chocolate chip cookies? It gives a totally different flavoring.

  13. I have never bought molasses, is it like a brown sugar taste? My favorite is Alton Brown's chewy cookie recipe, way good!

  14. Kate – I haven't seen that cook's illustrated recipe. I'm always up for a new chocolate chip cookie recipe though! and browned butter is wonderful 🙂

    morethaneasymac – I did just make pb oatmeal chocolate chip cookies and I totally agree with you! so good 🙂

    The Boos – Molasses has a similar flavor to brown sugar I guess…kind of deep and dark and rich. Not really sure how to describe it. You can't taste it in the cookies though. I"m guessing it's for texture.

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