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Every once in a while I will come across a recipe that immediately gets placed on my must bake list. These cookies are one of those recipes. Yeah, most of us foodies, have cook/bake lists that we derive inspiration from, these lists come in exceptionally handy when I get “baker’s block.”
While doing my daily blog browsing, I came across a recipe developed by Jennie Perillo of the blog, In Jennie’s Kitchen. The cookie was posted on the fab blog, The Merry Gourmet and drew me in due to its puffy appearance; we like our cookies to be thick and chewy and Jennie’s recipe looked just perfect. Her recipe is not only quick and easy, but the results are truly delectable.
Jennie recommends an overnight “marinating” time to allow the flavors infuse and ensure ultimate cookie perfection. These cookies have quickly earned a place on my Chocolate Chip Cookie Top 5…in fact, I have another batch “marinating” as I type! Many thanks to Jennie for allowing me to share this great recipe with my readers!
Here is some info from Jennie’s post about the cookies; however, be sure to head over to her blog to read the informative postin its entirety! While you are there, definitely browse her fabulous original recipes, I guarantee you’ll be drooling in a matter of minutes!
Perhaps one of my favorite things about this cookie is they’re stress free. Rather than planning on time to make the dough and bake it right away, it’s done in stages. The dough takes all of 5 minutes to make—10 minutes if you decide to nix your stand mixer and do it all with a wooden spoon. Then just sit back and let the dough transform in the fridge, and bake as you need them.
You can even form the balls and freeze them on a lined cookie sheet. Once set, store them in an air-tight plastic bag and you’ll be ready for surprise company or a last-minute treat at a moment’s notice.
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Jennie's Chocolate Chip Cookies
Ingredients:
4 cups flour (18 ounces)
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened (8 ounces)
2 cups sugar (15 ounces)
2 tablespoons molasses
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate discs
Directions:
1. In a large bowl whisk together the flour, baking soda and salt.
2. Beat butter, sugar and molasses until light and fluffy. Add the eggs and vanilla extract.
3. Beat until well mixed. Add the flour mixture and mix until just combined. Stir in the chocolate discs.
4. Let sit in refrigerator overnight before baking, and may be stored this way for up to two days. Yes, I realize this is the very hard part.
5. When ready to bake, preheat oven to 350ºF. Line baking sheets with silicon mats or parchment paper.
6. Gently form dough into 1 1/2 to 2-inch balls and place 2 to 3 inches apart on prepared baking sheet. Bake for 15 minutes on middle rack.
7. Remove from oven and let cool on pan for 2 more minutes. Transfer cookies to a rack to cool completely if you have any will power left.
from Jennie Perillo
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
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They look better than any choc chip cookie i’ve ever made! nicely done :)
My god those cookies look amazing, definitely bookmarking! thank you for sharing :)
Always room and time for a great choc chip cookie recipe
Oh, man! I knew I shouldn’t have looked!! You’re killing me! They look awesome.
Awesome! Aren’t they fantastic? Love them!
These cookies looks so yummy. I am just always so reluctant to try any cookie recipes because of the altitude I live at (6200 feet). Almost all my cookies turn out flat like an ironing board, really. It is very frustrating. Do you maybe have any advice? (the high altitude adjustments usually don’t work either)
I made them too! I made them a few weeks ago but haven’t gotten around to posting about them yet. You beat me to it :) They’re so good! perfectly thick and chewy. everyone loved them :)
I’m so delighted two of my favorite bakers and bloggers loved this recipe. I love seeing my recipes come to life in other kitchens—it also makes me happy to see them find new homes and tummies to delight.
p.s. I have some “marinating” in the fridge too :)
I can’t wait to try these beautiful cookies ! My 2 Gbabies love to bake cookies and cupcakes every chance we get. We don’t like crunchy or crispy cookies so these sound perfect for us. With spring break upon us, we are looking for things to do together(cooking and baking are always our first choice). 10 days off school is REALLY LONG time to occupy children.I’m gonna stop @ store on way home from work today for items for these cookies and Jamie’s red velvet cupcakes.It’s gonna be a great weekend! Thanks ya’ll.
Those cookies look so thick and chewy! Those are now on my list to make.
This recipe is already on my list-glad you made them and liked them too:) They look wonderful!