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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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Gorgeous photos! They’re making my mouth water!!!
i made these over the weekend and they were . . .awesome!!! the best cookies i’ve ever made!! also . . i love your site!!!!
So I love the idea of freezing the dough and baking them as needed or wanted, but because it is frozen at baking do you bake them longer or let them thaw? What would the best way to bake frozen cookie dough?
I’m always trying to figure out how to get my cookies softer and thicker, so I’m glad I found this. According to http://www.mahalo.com/brown-sugar, the white sugar and molasses in this recipe is the equivalent of using all dark brown sugar. Sounds yummy! I’m not sure I buy the marinating story though. Maybe the time in the fridge helps the flour hydrate? Also, I think refrigerating cookie dough is always good if you don’t want your cookies to spread too much. But I’m just not sure the flavors will really change…anybody know?
Wow, molasses, what a novel idea. Definitely bookmarking this recipe!
I just found you on foodgawker and these cookies look sooooo good! Definitely going to add this one to my cookie list. Thanks :)
I was true to my earlier post and did make the cookies yesterday. Baked some this morning but I gotta tell ya, I was just not that impressed with Jennie’s recipe. But not to worry, I still love your website and will still check it out whenever I’m online.
Veta-
I am sorry these were not a winner for you! Chocolate chip cookies can be such a personal thing…glad you tried them though! Maybe you could play with the base dough a little to make them more suitable to your taste! Thanks for the kind words about my site and for being a loyal reader!
-xoxo
Jamie
Hey Jamie, I’m excited that you replied to my comment. I did get the idea to add more molasses to Jennie’s recipe. I do like the taste brown sugar adds to any chocolate chip recipe. If I try it again with more molasses I’ll be sure to post it your site.
Keep up the good work.
Veta-
Definitely let me know if you try it and how it works out! Have a fab weekend!
-Jamie
I’m always trying your recipes & gave this one a shot last night (baked this morning). I think baking for 15 minutes may apply to frozen dough…for my refrigerated dough 12 min. was perfect. They are really tasty little guys! I have to admit I was a little worried when the dough tasted strongly of molasses…but after baking – YUM!
The molasses scared me too because I am not particularly fond of it. However, it added an almost caramel note to the dough that made me swoon! I actually baked mine for 14-15 minutes (unfrozen) and they were great—ovens definitely vary. So glad you thought they were tasty!
I wish I would have read this post before 10pm. I’m having a little get together tomorrow night and the smell of fresh baked cookies is way better than burning a candle. Oh well, next time! Can’t wait to try them out soon!