Source: what megan's making
Jennie's Best Chocolate Chip Cookies
from In Jennie's Kitchen
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
2 cups sugar
2 tablespoons molasses
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate discs (*I used chocolate chips)
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 and beat until well mixed. Add the flour mixture and mix just until combined. Stir in the chocolate discs. Cover with plastic wrap and refrigerate overnight. The dough can be stored for up to two days.
To bake, preheat oven to 350. Line baking sheets with parchment paper. Gently form dough into 1 1/2 to 2-inch balls and place 2 to 3 inches apart on prepared baking sheet. Bake for 12-15 minutes on middle rack. Remove from oven and let cool on pan for 2 more minutes. Transfer cookies to a rack to cool completely.
*Adjust the baking time according to your oven and cookie size. I'd start checking early, and take the cookies out when they are just slightly underdone. They'll finish cooking on the pan as they sit.