I pulled out my bag of Nestle's chocolate chips and began to assemble the other ingredients. It was a midnight mise en place marathon. I measured the flour, poured my sugar into the large bowl, pulled out my eggs, unwrapped the butter to soften, measured out my baking soda and salt, then reached for my vanilla extract.
I had already solved one problem when I discovered my brown sugar was so dry and hard even the microwave wouldn't bring it back to life. This is the bane of living in a dry desert state, even a sealed container can't keep the moisture in brown sugar for too long. But that's an easy fix if you have molasses and regular sugar because regular sugar is the end result of extracting the molasses from the raw sugar in the first place. You simply add the molasses back in.
One tablespoon of molasses to a cup of granulated cane sugar will give you a cup of brown sugar, the more molasses you add the darker the brown sugar you get. I didn't even bother to mix them together, I just added the molasses and the extra cup of white sugar to the sugar already in the bowl. I was feeling pretty pleased with myself until I ran into the vanilla extract brick wall.
P.S. I love Chocolate Chip Cookies enough to do them as pop art and gifts:
AND I even have a Chocolate Chip Martini!
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