These aren't your normal chocolate chip cookies. With the addition of molasses, dark brown sugar, and two kinds of chocolate; they're so decadent and delicious. They're the perfect cookie to make on a relaxing weekend or rainy day.
Preheat your oven to 325 degrees F.
In a large bowl, whisk together the flour, baking soda, corn starch, and salt. Set aside.
In a medium to large bowl, mix together the butter and dark brown sugar using a wooden spoon or sturdy spatula. Add the powered sugar and mix. Add the vanilla and mix in using a whisk. Add the egg and whisk. Add the egg yolk and whisk. Add the molasses and whisk.
Add the wet ingredients to the dry and mix gently, using a wooden spoon or sturdy spatula, until just combined. Add the two types of chocolate and mix until the chocolate is incorporated. The dough will be thick and hard to mix. Don’t worry if it is crumbly. You’ll be able to fix this when forming the cookies.
Cover the dough and place it in the refrigerator until fully chilled. Ideally, you’ll want the dough to chill for at least 1 hour, or up to 48 hours. Chilled dough will help keep the cookies from spreading too much in the oven.
After the dough has chilled, take it out of the refrigerator and let sit at room temperature for 10 minutes. Using a spoon or scooper (I use an ice cream scoop), measure about 2 heaping tablespoons of dough and form into tall, egg-shaped balls. Forming the dough into balls that are taller than they are wide will also help keep the cookies from spreading too much in the oven.
Place the cookie dough balls back into the refrigerator for 30 minutes. Once chilled, place the dough onto cookies sheets that are lined with parchment paper, making sure to space them out with at least a few inches in between each cookie.
Bake at 325 degrees F for 12-15 minutes, or until the edges are very lightly browned. The cookies will still be very soft and slightly undercooked at this point. Let the cookies cool for ten minutes on the cookie sheet before transferring to a wire rack to continue cooling. If using the same cookie sheet, make sure it is cooled completely before making the second batch of cookies. If necessary, you can place the cookie sheet in the refrigerator or freezer to cool. I also recommend placing the dough in the refrigerator or freezer in between batches because keeping the dough and cookie sheets cold helps keep your cookies soft and thick.
These cookies are delicious while they’re still warm right out of the oven or when cooled completely. They store wonderfully in an airtight container or zip lock bag and also freeze well. If frozen, just pull as many cookies as you want out of the freezer and let come to room temperature.
*For extra chocolaty cookies, use ¾ cup semi-sweet chocolate chips and ¾ cup 60% Cacao dark chocolate chunks.