Having Knox help in the kitchen is the best feeling in the world as a momma. We were generously gifted a previously loved learning tower and our little man can safely stand in to help pour out measuring cups into a mixing bowl, while eating the chocolate chips. My favorite part is standing at the counter together with a cup of milk and eating the still warm cookies, I love watching the joy in his face. Knox doesn’t gorge on sweets like his parents however and it’s rare he eats a whole cookie. Typically he picks 3-4 cookies and takes one bite before testing out another one ( guess who gets to eat the remnants- it’s a tough job… but.) This is the recipe I always always use, they turn out perfectly soft but with a nice chew, sweet and salty, plenty of chocolate chips, and lots of flavor from the vanilla/ molasses/ cinnamon. Here’s some images over the last 1.5 years cooking these with Knoxie.
Chocolate Chip Cookies
1 cup butter, at room temp
1/2 c white sugar
1 3/4 c brown sugar
1/8 cup molasses
2 tsp pure vanilla
3 c all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 bag Ghiradhelli chocolate chips
Cream the butter, sugars, and molasses until light. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Beat for a few minutes. Add the vanilla and mix well. Scrape down the bowl with a spatula. Combine the flour, soda, cinnamon and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour mixture and chocolate chips. Mix until just combined, taking care not to over mix. Drop by spoonful onto parchment lined cookie sheet.
Bake at 350° for 11-13 minutes.
They should be lightly golden on the outside but still soft in the middle.