Recipe: Mat’s Chocolate Chip Cookies

I made these cookies on December 4th. Snow, record cold, and my sister, brother-in-law, and nephew were on their way home from the hospital. My brother-in-law isn’t a fan of sweets so to find one he loves is surprising. He loves these cookies!

Mat’s Chocolate Chip Cookies
Makes about 2 dozen cookies

1/2 cup (1 stick) unsalted butter, softened
1/2 cup heaping granulated sugar
1/4 cup blackstrap molasses
1 cup heaping unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 egg
1 cup mini chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Cream together the butter, sugar, and molasses. Add in the flour, baking soda, extracts, and egg. Beat together until everything is mixed and the dough comes together. Stir in the chocolate chips and pecans. Drop heaping teaspoons of dough onto ungreased cookie sheets 2 inches apart. These cookies do spread out a lot so 2 inches is important. Bake for 10 to 12 minutes. They should be firm on the outside edge but soft in the center. Remove from oven and let them cool on the cookie sheets.

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