238 grams flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
134 grams brown sugar
12 grams molasses
104 grams granulated sugar
1 egg
1 cup chocolate chips
1/2 cup coarsely chopped pecans or walnuts
Heat oven to 325 convection bake. Line 2 sheet pans with parchment.
Whisk the flour, baking soda, and salt together in a bowl and set aside.
Place the butter in your stand mixer with the paddle attachment and beat on medium speed until the butter is super soft and whipped. It should look similar to mayonnaise. Add the brown sugar, molasses, and granulated sugar and beat for 3 minutes. Scrape down the bowl really well. Beat in the egg for 1 minute. Scrape the bowl again. Add in the flour mixture and beat 30-60 seconds until it just comes together. Add the chocolate chips and nuts and pulse the mixer a couple times to mix them in.
Scoop into 24 cookies, 37-38 grams each. Roll into balls and place evenly spaced on the cookie sheets. Press down lightly on each one to flatten just a little bit.
Bake 1 sheet at a time on the middle rack, 9-12 minutes until browned around the bottom edge. Cool on the pan for 5 minutes, then remove to a cooling rack.
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