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.
Feeling Social?
Follow me on twitter.
Become a Facebook Fan.
Subscribe to my posts!
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 discsDirections:
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
If you enjoyed this recipe, you may like...
{ 39 comments… read them below or add one }
This recipe is already on my list-glad you made them and liked them too:) They look wonderful!
Those cookies look so thick and chewy! Those are now on my list to make.
I’m so delighted two of my favorite bakers and bloggers loved this recipe. I love seeing my recipes come to life in other kitchens—it also makes me happy to see them find new homes and tummies to delight.
p.s. I have some “marinating” in the fridge too
I can’t wait to try these beautiful cookies ! My 2 Gbabies love to bake cookies and cupcakes every chance we get. We don’t like crunchy or crispy cookies so these sound perfect for us. With spring break upon us, we are looking for things to do together(cooking and baking are always our first choice). 10 days off school is REALLY LONG time to occupy children.I’m gonna stop @ store on way home from work today for items for these cookies and Jamie’s red velvet cupcakes.It’s gonna be a great weekend! Thanks ya’ll.
I made them too! I made them a few weeks ago but haven’t gotten around to posting about them yet. You beat me to it
They’re so good! perfectly thick and chewy. everyone loved them 
These cookies looks so yummy. I am just always so reluctant to try any cookie recipes because of the altitude I live at (6200 feet). Almost all my cookies turn out flat like an ironing board, really. It is very frustrating. Do you maybe have any advice? (the high altitude adjustments usually don’t work either)
Awesome! Aren’t they fantastic? Love them!
Oh, man! I knew I shouldn’t have looked!! You’re killing me! They look awesome.
Always room and time for a great choc chip cookie recipe
My god those cookies look amazing, definitely bookmarking! thank you for sharing
They look better than any choc chip cookie i’ve ever made! nicely done
Can’t wait to try this recipe! I love thick and chewy chocolate chip cookies too!
They look great!! Really looking forward to trying them!!
Neat! Molasses in chocolate chip! Great idea
Those are thick!
Yum!
Being impatient and immobile means no marinating and no discs…but love the idea of molasses in chocolate chip cookies so I’ll save this for another day. Could you tweet one over though, please?
They look perfect, so perfect that it justifies having to wait for them!
those cookies look so cute and pudgy! and chewy and delicious as well. I shall try them out =)
Oh, I love thick, chewy chocolate chip cookies so I’ll definitely give these a go! Yours look fantastic!
I’m excited to try this recipe. My favorite recipe for chocolate chip cookies is Martha Stewart’s. Her recipe produces a thin chewy buttery cookie. But I like the idea of adding molasses to the batter. Think I’ll try these tomorrow.
I’m intrigued, I have to try this overnight marinating thing. They look awesome!
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!
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 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 just found you on foodgawker and these cookies look sooooo good! Definitely going to add this one to my cookie list. Thanks
Wow, molasses, what a novel idea. Definitely bookmarking this recipe!
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?
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 made these over the weekend and they were . . .awesome!!! the best cookies i’ve ever made!! also . . i love your site!!!!
Gorgeous photos! They’re making my mouth water!!!
Your cookies are amazing. I am a chocolate chip cookie addict. I’ve been a slave to the Nestle recipe and now feel like a fool. Yours are delicious and worth the wait. I’ve told everyone who will listen about them. Thank you so much for sharing!
I now have a batch in my freezer waiting for the right day (as if they’ll last that long)! Thanks for the recipe~
Just took the first batch out of the oven and I had to taste one right away! These are probably the best chocolate chip cookies I have ever made! Definitely worth the overnight wait.
I just tried this recipe and these are BY FAR the best chocolate chip cookies I have ever made. I did have an excellent recipe as I bake often, but this recipe tops it. I made the cookie dough and cooked half of it and then put the rest overnight in the fridge. The cookies that were made the next day were better so its worth the wait.
Thanks for sharing this recipe!
I’m going to make these but am confused by the focus on making this in “stages.” I refrigerate all of my chocolate chip cookie dough regardless of the recipe before baking – to keep the cookies from spreading/being flat/misshapen. Didn’t realize it wasn’t a common thing!
{ 1 trackback }