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1
Preheat oven to 180C
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2
Dry mix : Combine flour, salt and baking soda in a bowl and set aside.
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3
Wet mix : Mix sugar, butter, molasses and vanilla extract until creamy.
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4
Add eggs one at a time and mix well.
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5
Gradually add the dry mix until completely combined.
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6
Stir in chocolate chips and chopped nuts (optional).
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7
Drop several 30 gram doses of cookie dough onto an un-greased cookie sheet several centimeters apart and bake at 180C for 7 to 8 minutes.
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8
Lightly sprinkle with sea salt (optional) and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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9
After cool try to store them in an air tight container for up to 3 weeks, if they last that long!
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10
;)
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11
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above.
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12
Divide in half; wrap in waxed paper.
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13
Refrigerate for 1 hour or until firm.
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14
Shape each half into 30 cm log; wrap in wax paper.
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15
Refrigerate for 30 minutes.
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16
* Preheat oven.
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17
Cut into 1 cm thick slices; place on un-greased baking sheets.
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18
PAN COOKIE VARIATION: Preheat oven.
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19
Grease 38 x 25 cm jelly-roll pan.
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20
Prepare dough as above.
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21
Spread into prepared pan.
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22
Bake for 20 to 25 minutes or until golden brown.
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23
Cool in pan on wire rack.
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24
FOR HIGH ALTITUDE BAKING (above 1500 meters) : Increase flour to 350 grams .
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25
Add 12 ml water with flour and reduce sugar to 250 and reduce molasses to 50 grams.
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26
Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
