In the bowl of stand mixer with paddle attachment, cream the butter until soft and fluffy approx.1-minute, medium speed.
In another bowl, combine the molasses, brown and white sugars together until well mixed then add this to the creamed butter.
Cream the butter and sugar over medium speed for about 7-8 minutes scraping the side every 2 minutes. Mixture should be light and fluffy.
Add the beaten egg for 30 seconds, medium speed. Do not overmix.
In another bowl, sift together the dry ingredients then add it to butter mixture, beat it again for 30 seconds. Scrape the sides and bottom of the bowl.
Fold in the chocolate.
Cover the mixture with plastic wrap and refrigerate it for 30 minutes - 1 hour or until set.
Divide the dough to 14 pcs. Approx. 65g- 70g per piece. Use an ice cream scooper or a scale.
Arrange the raw cookies on a sheet tray or a baking tray at least 2 inches apart. Freeze this for 11/2 hour or in the chiller for 4 hours.
Bake in a pre-heated oven, 170°C for 10-15 minutes.
Tap the tray after baking. Let it rest and cool down before serving.