Preheat oven to 375º F. Prepare cookie sheets by greasing or lining with parchment paper or silicone baking mat.
Add butter and sugar, to a large mixing bowl. Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, combine ingredients at medium-high speed until light and fluffy, about 4 minutes, stopping once to scrape down the insides of the bowl.
To the bowl, add cracked eggs, molasses, and vanilla extract, and mix on medium speed for 1-2 minutes, until well combined.
With the mixer running on low speed, add baking soda, salt, and flour to the bowl, one cup at a time. Continue mixing on low speed for 1-2 minutes, until most of the flour is incorporated. **NOTE - Do not over mix, or your cookies will be tough and dry. Add chocolate chips to the bowl, then use a silicone spoon or spatula to stir them in by hand.
Using a medium-sized cookie scoop (3 tablespoons) or spoon, portion the dough onto cookie sheets, leaving 2 inches of space between each.
Bake cookies in the preheated oven for 10-12 minutes, until edges are golden and tops have a slight glossy appearance. Remove from oven and let the chocolate chip cookies rest on the baking sheet for 5 minutes, then gently transfer them to a cooling rack.
Store in an airtight container at room temperature for up to 5 days, or freeze in airtght container or storage bag for up to 3 months.
Notes
To Freeze Unbaked Cookie Dough After portioning the dough on cookie sheets, place in the freezer for 1 hour to flash freeze the dough. Once frozen, store cookie dough in an airtight container or freezer storage bag for up to 3 months. To Bake Frozen Cookie DoughRemove dough from freezer and arrange them 2 inches apart on lined cookie sheets. Let frozen dough thaw at room temperature for 30 minutes.Preheat oven to 375ºF., then bake cookies for 12-15 minutes, following step #6.