Servings: YMMV, I get 30+ out of mine

½ cup unsalted butter ½ cup unsalted butter
1 large egg 1 large egg
1 cup brown sugar, packed 1 cup brown sugar, packed
½ cup granulated sugar ½ cup granulated sugar
¼ cup unsulphered molasses (blackstrap not recommended) ¼ cup unsulphered molasses (blackstrap not recommended)
2 tablespoons canola or vegetable oil 2 tablespoons canola or vegetable oil
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1 tablespoon cacao or cocoa (optional for chocolate chocolate chip cookies) 1 tablespoon cacao or cocoa (optional for chocolate chocolate chip cookies)
½ teaspoon salt, or to taste ½ teaspoon salt, or to taste
2-2½ cups all-purpose flour* 2 to 2½ cups all-purpose flour*
1½ teaspoons baking soda 1½ teaspoons baking soda
8-10 ounces semi-sweet chocolate chips (I'm always partial to Ghirardelli.) 8 to 10 ounces semi-sweet chocolate chips (I'm always partial to Ghirardelli.)

Preheat oven to 350°.
Line two baking trays with Silpats, parchment or aluminum foil and spray with cooking spray. Set aside.
Brown the butter. Place 1 stick of butter in pan over medium heat and cook until brown bits appear and butter smells nutty, stirring occasionally. This will take several minutes. Once butter is separated and brown, pour into a mixing bowl to stop it from cooking. Let cool for a few minutes.
Add to the slightly cooled butter: brown sugar, granulated sugar, cacao (opt.), molasses, oil, vanilla, egg. Ensure butter is cool enough that egg does not cook.
Whisk vigorously or use mixer until batter is smooth and silky.
Add ½ cup flour and baking soda and mix. Continue adding flour ½ cup at a time and mix until incorporated. Check dough moisture/dryness at 2 cups flour. Add up to ½ cup (2.5 cups total) more in small increments until dough is sticky and tacky but not overdry.  The molasses makes it thick, sticky and tacky.
Fold in the chocolate chips.
Chill dough for 30 minutes before scooping. It can also be chilled overnight or frozen for later.
Using a cookie scoop, form 2-ounce mounds of dough and place onto baking sheet. I make 8 to a sheet.
Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy. Cookies continue to bake when out of the oven, so don't overdo it when baking them.
If cookies are still domed, give them a gentle push with the back of a spoon to flatten them just a bit.
After about 5 minutes move them to a cooking rack.
Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

I originally used 2 1/2 cups flour and my dough was too dry. I ended up having to add 1 1/2 ounces of water to get it pliable enough to work with. So go slowly with your flour at 2 cups.  I originally used 2 ½ cups flour and my dough was too dry. I ended up having to add 1 ½ ounces of water to get it pliable enough to work with. So go slowly with your flour at 2 cups.