1 stick butter
1/2 cup Butter Flavor Crisco + 3 teaspoons water
2 tablespoons molasses
2 teaspoons Mexican vanilla
1/3 cup water
1 1/2 cups sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
5 cups flour (any combination of all purpose flour and cake flour - I used 3 cups all purpose & 2 cups cake flour)
18 oounces semi-sweet chocolate chips (approximately 2 1/4 - 2 1/3 cups)
Cream butter, add eggs, molasses, vanilla and water and sugars in mixer. Sift together dry ingredients (baking powder, baking soda, salt and flour). Add dry ingredients to wet in several additions mixing well and scraping the bowls in between (you should begin to see any lumps disappear). Add chips and stir a couple of times through. Roll into 1" balls and cook at 375 degrees for 8-12 minutes or until light brown.
Note the cracks in the top surface... perfect.
11 minutes at 375 acheived this perfect cookie texture. Not too cakey and not gooey either.