Directions:

• 1 cup (160 grams) unbleached all-purpose flour (sifted into bowl with strainer)
• 1/2 teaspoon baking soda
• 1 teaspoon molasses or vanilla extract
• 1 stick unsalted butter, softened
• 1/3 cup (70 grams) granulated sugar (sifted into bowl with strainer)
• 1/2 cup packed dark brown sugar (90 grams) (sifted into bowl with strainer)
• 1/2 teaspoon table salt
• 1 large egg
• 1 large egg yolk

Fillings:

• 1/4 cup semisweet chocolate chips or chunks
• 1/4 cup chocolate chunks (70% cocoa)
• 1/4 cup dried cherries
• 1/4 cup butterscotch chips
• 1/4 cup vanilla chips
• 1 cup dried oats
• 1/2 cup unsweetened coconut flakes

Instructions:

1. Use mesh strainer to sift flour, baking soda and salt in small bowl. Beat butter until smooth and add granulated sugar, brown sugar, molasses and continue to mix until creamy. Add eggs and mix for about 30 seconds until barely combined. Gradually beat in flour mixture on low speed. Add cookie filling items and mix until ingredients are blended.
2. Refrigerate batter for at least 60 minutes (this keeps cookie from being too flat)
3. Drop by large, rounded tablespoon onto ungreased baking sheets (if you have a gram scale, measure 75 grams per cookie)
4. Set racks at the bottom third and top third of oven. Bake for 14-16 minutes at 375 degrees cooking for 7-8 minutes on the upper rack and finished for 7-8 minutes on the lower rack. Let cool on baking sheets for 15 minutes; remove to wire racks to cool completely.