Soft Batch Chocolate Chip Cookies

George, my baking buddy, got me thinking about those packaged soft cookies that were all over the market and on TV years ago. I like crisp cookies, but these are tender and have a deep flavor, mostly from the addition of molasses and the use of both baking soda and baking powder. So here's another treat to include with our holiday collection. They're great for cookie exchanges, hostess gifts, office treats, or a late nite snack with a glass of milk from "Da-Iry" --- yum!

SOFT BATCH CHOCOLATE CHIP COOKIES
Makes about 4 dozen

1 lb. unsalted butter, softened at room temp.
2 large eggs
2 tablespoons molasses
2 teaspoons vanilla or paste
1/3 cup water
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon plain salt
5 cups all purpose flour
18 oz. (1 pkg. plus 1/2 pkg.) semisweet chocolate chips
Optional: 1 cup chopped pecans

Preheat oven to 375 degrees. Line two sheet pans with parchment paper. Cream the butter, eggs, molasses, vanilla and water in mixer bowl with paddle attachment or by hand in a medium sized bowl, until well combined. In a large bowl, sift together the sugars, baking powder, baking soda, salt and flour. Combine the wet ingredients into the dry ingredients. Add in the chocolate chips and pecans, if desired. With a melon baller or iced teaspoon, scoop the dough into 1-inch balls and place on parchment paper about an inch apart, to allow for spread. Bake for about 8 minutes, rotating pan about halfway through, until lightly browned on the edges, do not "burninate" and overbake. That will make them crispy instead of soft. Remove from oven and place on cooling racks. These are similar to the famous Keebler cookie.