So I tried that new chocolate chip cookie recipe. Most "new" chocolate chip cookie recipes simply tinker with measurements, reducing the white sugar here, adding an egg there. What made me want to try this recipe (titled "My Best Chocolate Chip Cookies" on a blog by Jennie Perillo), the thing that made the recipe seem "new" was the swapping of molasses (2T) for brown sugar.
The other new and strange thing about this recipe is all its flour. Four cups! That's a lot of flour.
Also, the recipe included this tip: Freeze the dough in balls so you can just pull 'em out and bake 'em up. I've probably read this before, but since up until now I've been freezing already baked cookies and my last batch got freezer burned, I wanted to give it a go.
I can tell you, once I've finished baking the thirty or so dough balls sitting in my freezer, I'll be making these cookies again.
Why? The molasses. It makes a big difference. Because of it, the cookies are a beautiful dark-nut shade and their consistency is just right, chewy on the inside yet crispy on the outside. (If you make them, follow the precise baking time directions--15 minutes at 350, even if they look underdone. Cookie dough that has been frozen or in the fridge doesn't look the same as fresh dough when it's done.)
My son loved them, telling my daughter that "Mommy made cookies like we get at the store." (Score!) I brought them to a picnic last night and my grown-up friends were, it must be said, impressed. My husband was the only one who wasn't completely delighted with the cookies. He liked them, he just wasn't convinced he liked them more than the other cookies. I believe this is because the salt stands out a little more in my other cookies. Or, it could be the memory of the salt the first time I made the other cookies stands out. It was a real game changer for us. But that was years ago and now I think it's time to change things up again. Plus, I have all those dough balls to bake in the freezer. They'll keep us happy for months, six warm cookies at a time.