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mercyrayn
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Note 1 - Instead of using 1 tbsp molasses & 1 ½ cup white sugar, you can substitute 1 cup packed light brown sugar & ½ cup white sugar, if you would like. I prefer making the brown sugar fresh, but you absolutely may use regular brown sugar.
Note 2 - these cookies HAVE to chill for minimum 2 hours before baking. This isn't only for texture, but to allow the ingredients to meld together. Please do not skip this step. (That being said... I have made them immediately after making the dough & they still taste good if you bake them right after, but they won't be anywhere near the same texture or taste. Please chill the dough!)
In a medium bowl sift together dry ingredients - flour, baking soda, baking powder, & salt; set aside.
In a stand mixer fitted with a paddle attachment, add sugar into bowl & molasses on top of sugar. Mix until it reaches brown sugar texture, 2-3 minutes.
Scrape bowl & add butter. Cream together on medium speed 3-5 minutes or until light & fluffy, & sugar granules are becoming soft.
Scrape bowl, add vanilla & eggs. Mix until pale in colour & completely combined.
Using a spatula, mix the dry ingredients into the wet. Do not do this using a mixer, you will overmix.
Once dough is just combined, fold in chocolate chips.
Put cookie dough into a large/gallon size ziplock bag & flatten it out. Let chill at least 2 hours, preferably overnight.
Once chilled, preheat oven to 350°F. Let preheat for 30 minutes.
Portion cookie dough into 2oz balls (about ¼ cup) & place them on a parchment lined baking sheet.
Bake for 9-12 minutes until edges are golden & the center is still pale in color.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack.