The Ultimate Chocolate Chip Cookie

This cookie recipe has a couple of unusual ingredients, but the molasses keeps the cookies soft in the middle and the malted milk powder (similar taste of Whoppers malted milk balls) gives it such a delicious flavor - not overly sweet!

The Ultimate Chocolate Chip Cookie Recipe

Ingredients

1 ½ cups unsalted butter
1 ½ cups white granulated sugar
1 ½ cups light brown sugar lightly packed
3 large eggs
1 tbsp vanilla extract
1 ½ tbsp molasses
2 ½ cups bread flour
2 cups all-purpose flour
2 tbsp malted milk powder
½ tsp kosher salt
1 ¼ cups semi-sweet chocolate chips
1 ¼ cups milk chocolate chips
1 ½ tsp baking soda

Directions

Step 1: In a bowl of an electric mixer, combine butter and sugars. Beat until light and fluffy, 3-5 minutes. *Laurie’s Tip: Be sure to cream the butter and sugars for the recommended time as the creaming process allows needed air to be worked into the mix.

Step 2: Scrape down the sides of the bowl and add the eggs one at a time, mixing until incorporated after each addition.

Step 3: Add the vanilla and molasses, and mix until incorporated.

Step 4: Scrape the sides of the bowl and add the flours, malted milk powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.

Step 5: Add the chocolate chips and mix briefly or mix in by hand. Cover the dough and place it in the refrigerator for 24 hours.

Step 6: Preheat oven to 350°F. Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on parchment-lined baking sheets. Laurie’s Note: I scoop for size and then roll into balls by hand so they are all a similar shape. (Yes! I was a 4-H girl! LOL)

Laurie’s Tip: If the cookies are too hard to scoop after being in the refrigerator for 24 hours, let them soften until they're at a scoop-able softness.

Step 7: Bake until the edges are golden brown and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool on a pan for 5 minutes. Then finish cooling on a cooling rack.