1Preheat oven to 350. Line baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt in a bowl and set aside.
2Cream together the butter and sugars* until light and fluffy. Beat the eggs, molasses* and vanilla into creamed mixture.
*You can also use 1 cup packed dark brown sugar and omit the molasses.
3CAREFULLY stir in the flour mixture in 3 additions, blending until just moistened. Do not try to rush this or you and your kitchen will end up covered in flour!
Mix in additions by hand. If you don't like nuts or dried fruit, feel free to omit them, just add extra chips. Peanut butter chips and peanuts would be a good combo. Be creative & use what you like. That's what I love about baking!
4Refrigerate dough for an hour. This is not necessary, but I find cookies turn out better if the dough is chilled first and between batches. Drop by tablespoons onto baking sheets. Slightly flatten the top of each cookie with your fingers.
5Bake for 10 to 12 minutes or until firm around the edges and just set in the center. It's harder to tell when chocolate cookies are done because they're already brown, but it's better to under bake these than burn them. Cool on sheet for 5 minutes before transferring to cool completely on wire rack. Store in airtight container.