makes 36 three-inch cookies
Music Pairing: Where is My Mind by Pixies
This recipe is an oldie but goodie from the archives. Below is the original headnote that went with it back in 2010.
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.
4 cups (500 grams) flour
1 teaspoon baking soda
1 teaspoon (6 grams) fine sea salt
2 sticks (224 grams) butter, softened
2 cups (400 grams) sugar
2 tablespoons (40 grams) molasses
3 large eggs, at room temperature
1 1/2 teaspoons (7 ml) pure vanilla extract
12 ounces (336 grams) bittersweet chocolate discs
In a large bowl whisk together the flour, baking soda and salt. Beat butter, sugar and molasses until light and fluffy. Add the eggs and vanilla extract. Beat until well mixed. Add the flour mixture and mix until just combined. Stir in the chocolate discs. 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.
When ready to bake, preheat oven to 350ºF (180C). Line baking sheets with silicon mats or parchment paper. Gently form dough into 1 1/2 to 2-inch (3.5 cm to 5 cm) balls and place 2 to 3 inches (5 cm to 12 cm) apart on prepared baking sheet. Bake for 15 minutes on middle rack. 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.