Chewy Chocolate Chip Cookies

 I am always dabbling in a variety of chocolate chip cookie recipes. Personally I prefer a soft and chewy chocolate chip cookie. This recipe is one of my favorites. If your over temperature runs accurately, trust the timing on this. It may seem a little under baked, but will have a great texture. These will keep for a week store in an airtight container at room temperature.

Recipe from Sally's Baking Addiction

1 1/2 cups (188 grams) all purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 stick) unsalted butter, room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 tablespoon dark molasses

2 teaspoons vanilla

3 cups old fashioned oats

1 3/4 cup semi sweet chocolate chips (can be a mix of regular sized chips and minis)

In a bowl whisk together the flour, cinnamon, baking soda and salt.

In a stand mixer fitted with the paddle attachment, mix the butter for about 1 minute at high speed, until smooth. Add both sugars and mix on high for another 2 minutes or until creamed. Add in the egg, molasses and vanilla and beat for another minute on high. Scrape down the sides and bottom as needed.

Add in the flour mixture and mix on low until just combined. Keep the mixer running on low and add the oats and chocolate chips.

Cover the bowl and let the dough chill for 45 minutes in your fridge. If chilling longer than a few hours (you can chill the dough up to 4 days) let the dough sit at room temperature for 30 minutes before handling it.

Preheat oven to 350F/177C. Line baking sheets with parchment paper or a silicone mat. Scoop out the dough in to 3 tablespoon sized balls. Space them 4" apart on your baking sheet. Bake for 13-14 minutes. The cookies will be just lightly browned on the edges and the centers will still look soft.

Remove from over and allow to cook on cookie sheets for 5 minutes. Than move the cookies to a wire rack and allow to cool fully. Once cooled completely, store in an airtight container at room temperature for up to 1 week.

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