Soft and Chewy Chocolate Chip Cookies

Preheat the oven to 375ºF.

Add the eggs, white sugar and brown sugar to a bowl. Using a stand or hand mixer, beat together for a couple of minutes until the eggs become paler in color. Add the vanilla, molasses and butter and continue beating for another minute until fully incorporated.

In a separate bowl, sift together the flour, salt and baking soda. Slowly add the dry ingredients into the wet and beat together until fully incorporated. Gently fold in the chocolate chips.

Using a 1-ounce scoop, drop the cookies onto a baking sheet lined with parchment paper and be sure to leave a few inches between the cookies because they will spread. Bake for 7 minutes. When you take them out, they will look raw and puffed up. Resist the urge to put them back in the oven.

Set them aside to cool for at least 1 hour before attempting to move them. During that time, they will flatten out and firm up enough to handle but they will remain soft, even after a couple of days.

Makes approximately 2 dozen cookies.