These cookies bring together the classic combo of butter, molasses, and vanilla for that deep, bakery-style flavor, with a chill-and-bake method that keeps every cookie thick and perfectly set at the edges. Granular and powdered erythritol whip into the butter for a pale, fluffy base, and a generous fold of sugar free chocolate chips means every bite gets that melty, pocket-of-chocolate payoff. The short fridge rest is the real trick here — it firms up the dough so the cookies hold their shape instead of spreading thin, giving you that soft-centered, golden-edged texture people love. Pulled from the oven while the middles still look a touch underdone, they finish setting up as they cool into a chewy, tender crumb. This one's a solid pick for an egg free kitchen, delivering all the nostalgic chocolate chip cookie experience without missing a beat.
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Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter, granular erythritol, and powdered erythritol in a stand mixer (or with a hand mixer) on medium speed for 3–4 minutes, until the mixture is pale and fluffy. Add the molasses and beat for 30 seconds more.
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