Molasses Triple Chocolate Cookies

Molasses cookies are some of my all-time favorites and normally I’m a purist with them, preferring just the robustly-flavored cookies as is.

But I threw caution to the wind and added chocolate. Three times.

At first I was going to just going to add a bit of cocoa powder to the cookie batter to round out and complement the molasses, but my hands had a mind of their own and reached for the bag of semi-sweet chocolate chips.  After the addition of chocolate chips, a Trader Joe’s 72 percent Pound Plus bar was staring back at me and I just had to slice some chunks from it. When I made the New York Times Chocolate Chip Cookies, I learned that I could really pump up the quantity of chocolate-per-cookie ratio and that it will somehow all hold. I put that chocolate theory into a dark and dreamy reality.

The combination of both semi-sweet and bittersweet chocolate, in conjunction with the cocoa powder and molasses, gave the cookies such depth of flavor and the different types of chocolate created varied texture. Chocolate chips are sweeter and tend to hold their shape better than the more bittersweet baking chocolate, which tends to melt and ooze.

The star of the show is the molasses itself. I use unsulphered molasses in all my cooking and baking. Blackstrap molasses is too bitter for me to enjoy in desserts, and I would caution against using it in this recipe unless you prefer a bitter and very pungent bite. I don’t, but to each her own.

Molasses cookies are a bit of a name game. Some people call them gingersnaps. Others distinguish them as soft gingersnaps, as opposed to the other kind of gingersnaps that are hard, crunchy, snap when you bite into them and make lots of crumbs everywhere. With the exception of Biscoff cookies, I don’t usually care for hard or crunchy gingersnap-based cookies and much prefer soft, supple, tender ones. I’ve eaten gingersnaps before that are so snappy it feels like I’m going to chip a tooth. No thanks.

These molasses cookies are soft and chewy, thanks in part to a higher brown to granulated sugar ratio, which renders cookies softer, moister, and more intensely flavored.

I also added a couple tablespoons of canola oil to the batter to keep the cookies soft, which is a trick I learned with the Pumpkin Whoopie Pies. Although those cookies were so soft that they were almost limp, oil has a fantastic tenderizing effect on the finished cookies. Rather than a half cup, just two tablespoons did the trick.

The recipe takes advantage of using melted butter, which means you don’t even need to dirty a mixer to make these. Add the first twelve ingredients together, all at once to the bowl,  many of which are spices, and stir. If you don’t keep all the spices on hand, you can mix-and-match a bit based on what you have. Then fold in flour, baking soda, chocolate chips and chocolate chunks, and refrigerate the dough for at least two hours, up to five days. Because the butter is warm, and from stirring and working the dough, if you try to bake these without chilling the dough, chances are that the cookies will spread.

The spices used, including cinnamon, ginger, and cloves, are all used in significant enough quantities to really stand up to the powerful punch of molasses, and not become lost. Too often ginger and molasses cookies are a little lackluster so I made sure these are well-spiced and robustly flavored. If you’re like me and normally double the cinnamon and ginger in recipes, before doing so, taste the batter because I’ve been mindful of that, but of course, season to taste.

Taste preferences for warming spices like cinnamon, ginger, cloves, allspice, and nutmeg are highly personal and the oomph of the batter is also dependent on the quality of the spices used. This is the cinnamon I buy in bulk and code AVE630 at checkout saves you another five bucks.

And before baking, I rolled each cookie through a cinnamon-sugar mixture, further boosting the spice quotient.

To achieve a crackled appearance on top of the cookies, and to expose some of the glorious chocolate that laid under the surface of these golden puffy nuggets, immediately after taking the cookies out of the oven, I firmly but gently tapped each cookie with the back of a spoon. Whack-whack. Because my cookie dough was well-chilled, the cookies stayed quite domed while baking and the tap-tap-tapping flattened them a bit and easily broke their warm surfaces, exposing glistening, shiny, luscious chocolate.

Allow the cookies to cool and firm up on the baking sheets for about five minutes so you don’t have a literal hot chocolate mess on your hands.

Moist and puffy cookies with soft centers, chewy edges, robustly-flavored with rich molasses, warm ginger, fragrant cinnamon; and a trifecta of chocolate. When I see puddles of chocolate, I can’t help but to dig in.

They’re a perfect holiday cookie exchange cookie. Or to exchange with just yourself.

Molasses Triple Chocolate Cookies - Soft & chewy molasses cookies for chocolate lovers. Made with cocoa, chocolate chips & chocolate chunks! Easy recipe at averiecooks.com

Molasses Triple Chocolate Cookies

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: about 18 cookies

I love soft, tender, yet chewy molasses cookies that are robustly flavored and these cookies fit the bill. They're very amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times- cocoa powder and both chocolate chips and chocolate chunks are used, making these perfect for chocolate lovers.The best part of making these cookies is that the first twelve ingredients are combined all at once in a bowl and whisked, no need to even dirty the mixer. Don't forget to give these a couple whacks with a back of spoon after baking them as it's the secret to a crackled top appearance and exposing all that wonderful melted chocolate.

Ingredients:

For the Cookies

1/2 cup unsalted butter, melted

1 large egg

1 cup brown sugar, packed (either light or dark)

1/2 cup granulated sugar

1/4 cup unsulphered molasses (not blackstrap, it's much more pungent and bitter; I use Grandma's Original)

2 tablespoons canola or vegetable oil

1 1/2 teaspoons vanilla extract

1 tablespoon natural unsweetened cocoa powder

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt, or to taste

2 1/4 to 2 1/2 cups all-purpose flour* (see note)

1 1/2 teaspoons baking soda

6 ounces (3/4 cup) semi-sweet chocolate chips

about 5 ounces bittersweet baking chocolate or dark chocolate, roughly chopped into chunks (I use Trader Joe's 72% Pound Plus bar; use a favorite bold dark chocolate or chocolate bar)

For the Cinnamon-Sugar Coating for Rolling

about 3/4 cup granulated sugar

1 teaspoon cinnamon

Directions:

For the Cookies - In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. To the slightly cooled butter (so you don't scramble the egg), add the next eleven ingredients - the egg, 1 cup brown sugar, 1/2 cup granulated sugar, molasses, oil, vanilla, 2 teaspoons cinnamon, ginger, cloves, salt and whisk vigorously to combine until batter is smooth and silky. Add the flour, baking, soda and stir to just incorporate; batter will be thick (Note regarding flour- I live in San Diego and it's incredibly dry here this time of year and I likely need less flour than other climates. I used 2 1/4 cups plus about 2 tablespoons flour. Depending on your climate and humidity, you may wish to start with 2 1/4 cups and increase to 2 1/2 cups flour, as necessary. The dough should be quite thick, albeit sticky and tacky, courtesy of the molasses)

Fold in the chocolate chips and chocolate baking chunks (I used nearly 6 ounces; using a total of 1 1/2 cups semi-sweet chocolate chips is okay if you don't have baking chocolate or a chocolate bar to chop). Cover mixing bowl or transfer batter to an airtight food storage container and refrigerate dough for at least 2 hours, up to 5 days, prior to baking.

Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mats liners, parchment, or spray with cooking spray; set aside.

For the Cinnamon-Sugar Coating for Rolling - In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.

Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart (I bake 8 to a tray). Allow cookies to bake in fairly domed-up, mounded, ball-like shapes. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy. Note - The cookies in the photos are baked for exactly 8 minutes, and they're soft with melted chocolate.

Upon removing trays from oven, if cookies stayed domed while baking (likely they will) immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. This creates a crackled top appearance and exposes some of the melted chocolate chips and chunks. Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

http://www.averiecooks.com/2012/11/molasses-triple-chocolate-cookies.html

Related Recipes:

Chocolate Molasses Chocolate Chip Cake with Baileys Irish Cream Glaze – Between the flavor and textures in cake, from the cocoa powder, molasses, coffee, chopped Medjool dates, chocolate chips, and then the finishing touch of Baileys glaze, this is a decadent cake fit for a celebration or holiday parties. The cake batter comes together with one bowl and a whisk in minutes

New York Times Chocolate Chip Cookies {from Jacques Torres} – These cookies are loaded with chocolate chips, at over an ounce of chocolate per cookie. From making these cookies, I learned lessons in both adding more chocolate to my chocolate chip-based cookies and about using bread flour in cookies. A combination of bread flour and cake flour is used and the bread flour helps to create hearty and very chewy cookies

Pumpkin Whoopie Pies – Although the original recipe doesn’t call for molasses, I remade them with about two tablespoons molasses and increased the amount of flour slightly, and the infusion of molasses, paired with the pumpkin, cinnamon, ginger, and cloves is heavenly

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This bread is a mixture of both pumpkin and banana flavors, and also incorporates molasses, providing depth and boldness. The flavor from the browned butter frosting is lovely with the other key ingredients

Cookie Butter Spread Ginger Molasses Cookies (no-bake, vegan, with GF option) – Easy, no-bake little cookie dough discs that come together in minutes using cookie butter spread (Biscoff or Trader Joe’s), ginger, molasses,  and are finished with a chocolate drizzle

Raw Vegan Gingerbread Cookie Dough Balls (no-bake, vegan, GF)  No-bake cookie dough balls using all-natural ingredients and can be made in a blender in less than five minutes

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF) – Molasses is used in this rich blend of flavors, including pumpkin, pumpkin pie spice, maple syrup, cinnamon, ginger, and peanut butter for a robustly-flavored granola that’s a snap to make at home for pennies on the dollar compared to storebought

Do you like molasses, ginger, or gingersnap cookies? What name do you call them?

There are a ridiculous amount of variations for these cookies, from the nomenclature to the recipes. If you have a recipe for soft and chewy molasses cookies, I need to know about it.

Are there any favorite holiday desserts or cookies you’re excited to make?

If you have any favorite recipes or favorite holiday desserts, feel free to include recipe links. I love hearing about tried-and-true recipes.

Thanks for the Red Star Platinum Yeast Gift Basket Giveaway entries and have a great Thanksgiving week.

   

132 Responses to “Molasses Triple Chocolate Cookies”

  1. #
    51
    Herbivore Triathlete — December 7, 2012 at 12:48 pm

    Although tasty, my cookies came out of the oven very flat and not at all poofy and voluptuous like yours :(

    Reply

    • Averie @ Averie Cooks replied: — December 7th, 2012 at 1:10 pm

      I’ve had many people write to me about these and that they made them with plenty of puff and some have even blogged about them!

      Troubleshooting would be — Did you chill the dough? Fresh baking soda? Mix in enough flour that the dough felt like cookie dough and wasn’t overly soft (I gave a range of 2 1/4 to 2 1/2 cups depending on humidity, etc.) Sorry they weren’t as puffy but at least they were tasty!

      Reply

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    52
    Herbivore Triathlete — December 9, 2012 at 7:01 am

    I did chill the dough (2 days) and used fresh baking soda. I think I may not have used enough flour, the dough was VERY sticky. I will try again, they certainly were delicious!

    Reply

    • Averie @ Averie Cooks replied: — December 9th, 2012 at 7:06 am

      If it was VERY sticky and you had the spreading issue, then yes, an issue of not enough flour for sure – the dough will be sticky to a point, like all cookie dough is sticky, but just based on what you wrote and how I know molasses (or pumpkin – that’s another one) can be, yes increase your flour amount and you’ll be set.

      Reply

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    53
    jackie @ marin mama cooks — December 11, 2012 at 9:37 pm

    These cookies are the bomb, so make them. They really taste like molasses cookies, perfection!

    Reply

    • Averie @ Averie Cooks replied: — December 11th, 2012 at 10:06 pm

      I am so glad they’ve been a hit for you and family, Jackie!

      Reply

  4. #
    54
    Maddy — December 21, 2012 at 10:17 am

    So I actually made these and they turned out ok. They are not what I was expecting though… A little flat, chewy… Not soft and thick like yours what did I do wrong?

    Reply

    • Averie @ Averie Cooks replied: — December 21st, 2012 at 11:13 am

      Flat and chewy— hmm, not enough flour? Didn’t chill the dough? Expired baking soda? Didn’t make the balls large enough? Even 2-3 tbsp of flour can effect results, as can dough chilling, and of course baking soda needs to be fresh. And my dough balls are large and domed going into the oven – have to put a puffy ball in to get a puffy ball out, ya know! Thanks for trying the recipe!

      Reply

  5. #
    55
    Sharon — January 6, 2013 at 9:52 am

    These cookies taste amazing! My family could not stop eating them.

    Reply

    • Averie @ Averie Cooks replied: — January 6th, 2013 at 11:20 am

      I am so glad you loved them & thanks for coming back & LMK you tried them!

      Reply

  6. #
    56
    Sam — February 25, 2013 at 12:12 pm

    These cookies were a huge hit! Thanks for the recipe. They have now been added to the cookie rotation :)

    Reply

  7. #
    57
    Felicia — December 9, 2013 at 12:01 pm

    I’ve been drooling over these for weeks now. Out of curiosity- which kind of brown sugar did you use personally?

    Reply

    • Averie Sunshine replied: — December 9th, 2013 at 1:56 pm

      dark

      Reply

      • Felicia replied: — December 10th, 2013 at 1:50 pm

        Thanks!!

      • Felicia replied: — December 19th, 2013 at 10:21 pm

        Alright, I’m back, because I’m shopping for this recipe and ran into a cinnamon conundrum. I just bought Saigon Cinnamon for the first time and can’t figure out if it’s ok to bake with it. Would you think Saigon would be ok in a recipe like this one? I could also just go buy a different kind of cinnamon (I used to use whatever the other variety is on grocery shelves)
        Thanks!

        • Averie Sunshine replied: — December 20th, 2013 at 6:19 am

          I’m sure it will be just fine.

  8. #
    58
    Meghan — December 10, 2013 at 1:36 pm

    I just stumbled upon these cookies and I LOVED them! Thanks for the great recipe!

    Reply

  9. #
    59
    Renee — December 10, 2013 at 5:28 pm

    These are amazing and turned out perfectly! What a clever recipe combining my two favorite types of cookies!

    Reply

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