Chewy Molasses Chocolate Chip Cookies — Amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times! Cocoa powder, chocolate chips, and chocolate chunks are used, making these perfect for chocolate lovers!!
Chewy Chocolate Molasses 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 these 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.
These molasses chocolate chip 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.
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.
What’s in Molasses Chocolate Chip Cookies?
To make these chewy molasses cookies loaded with chocolate chips and chunks, you’ll need:
- Unsalted butter
- Egg
- Brown sugar
- Granulated sugar
- Molasses
- Vegetable oil
- Vanilla extract
- Unsweetened cocoa powder
- Spices
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips
- Bittersweet chocolate
How to Make Molasses Chocolate Chip Cookies
This recipe takes advantage of using melted butter, which means you don’t even need to dirty a mixer to make these.
Add the first 12 ingredients together, all at once to the bowl, many of which are spices, and stir. 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.
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.
What Type of Molasses Should I Use?
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.
How to Store Molasses Cookies
Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Tips for Making Chocolate Molasses Cookies
If you don’t keep all the spices on hand, you can mix-and-match a bit based on what you have.
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.
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Chewy Molasses Chocolate Chip Cookies
Amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times! Cocoa powder, chocolate chips, and chocolate chunks are used, making these perfect for chocolate lovers!!
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
- 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
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- 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 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; dough will be thick.
- 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.
- Make the Cinnamon-Sugar Coating: 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.
Notes
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.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 178mgCarbohydrates: 70gFiber: 4gSugar: 36gProtein: 6g
More Easy Christmas Cookies:
Soft & Chewy Molasses Gingerdoodles— These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
Molasses Crinkle Cookies — The richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies ever!
Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall!
Pumpkin Oatmeal Chocolate Chip Cookies— These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.
Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!
Chai Cookies — The chai spices give the cookies so much depth of flavor. Cozy, comfort-food cookies that warm you up inside!
Soft Butter Pecan Cookies — Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!
These look — and now smell!,– amazing!! Cannot wait to try them!
Have the dough ready to chill, but was almost finished mixing when i realized i only had two of the theee chocolates! was following the directions, and almost missed the cocoa powder:
…Add the next eleven ingredients – the egg, 1 cup brown sugar, ½ 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 …
First time making these, so now know for the next time — because there will definitely BE a next time!
Merry Christmas, and happy baking!
Chris
Enjoy the cookies!
Averie, these were wonderful! Thank you so much for the recipe — I used salted butter (as required by my salt addiction) and it they were perfect. Used the full amt of flour b/c I live in Louisiana — took a little while to incorporate, but it was the right amount, for sure. I grew up with the Archway molasses cookies every holiday season and these brought me right back — I even used the whack-a-mole trick at the end and the cookies cracked beautifully :) If my husband weren’t such a chocolate chip pusher I’d have gone CC-free and they still would have been amazing. Thanks again for another wonderful recipe!
Thanks for trying the recipe and glad it came out great for you! Glad the whack-a-mole trick worked and that they reminded you of those old Archway cookies! I remember those!
These cookies were great! I rolled them into balls and rolled them in the cinnamon sugar before chilling (only for about 4 hours), and they are delicious! They actually stayed pretty puffy even with the relatively short chill. Thank you for the great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! These are one of my personal favorites and glad you enjoyed them!
Hi Averie,
These sound so appealing and delectable! Can I make these into bars instead? What changes would you suggest to turn them into bars rather than cookies? Thank you so much – I really enjoy your blog!
I haven’t turned this recipe into bars but you could, you’ll have to play around with things on your own. In the meantime try these, similar flavors and totally amazing!! https://www.averiecooks.com/2013/11/soft-and-chewy-gingerbread-molasses-chocolate-chip-bars.html
These are amazing and turned out perfectly! What a clever recipe combining my two favorite types of cookies!
If you like the mollasses + choc combo, these are perhaps the best thing I made in 2013 and I made over 300 new recipes. I lovvvved them.
https://www.averiecooks.com/2013/11/soft-and-chewy-gingerbread-molasses-chocolate-chip-bars.html
Glad the cookies were perfect for you!
Thank you, Averie. I am sure I will try this recipe too.
I just stumbled upon these cookies and I LOVED them! Thanks for the great recipe!
I’ve been drooling over these for weeks now. Out of curiosity- which kind of brown sugar did you use personally?
dark
Thanks!!
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!
I’m sure it will be just fine.
These cookies were a huge hit! Thanks for the recipe. They have now been added to the cookie rotation :)
Thanks for LMK they were a big hit and on rotation.
If you like molasses, you HAVE to try these. Some of my fave molasses-ey cookies, of all time!
http://www.loveveggiesandyoga.com/2013/02/soft-batch-dark-brown-sugar-coconut-oil-cookies.html
These cookies taste amazing! My family could not stop eating them.
I am so glad you loved them & thanks for coming back & LMK you tried them!
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?
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!
These cookies are the bomb, so make them. They really taste like molasses cookies, perfection!
I am so glad they’ve been a hit for you and family, Jackie!
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!
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.
Although tasty, my cookies came out of the oven very flat and not at all poofy and voluptuous like yours :(
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!
Just made! They’re yummy but the dough is even yummier! But I always love dough and batter more. I meant to sub in applesauce for the egg but I forgot. The texture with all the flour in was good so I rolled them at room temp and then cooked them. Then I put the rest of the dough in the fridge while the first batch cooked (I got 12 on my sheet which now has a silpat, thanks to your love of silpats – my husband was all “that was $25?” and I pointed out that I had a coupon and it was worth it). The chilled dough tried to fall apart so I sprinkled some sugar on top instead of rolling them and I left the rest of the dough out to warm up.
Next up – gluten freeing them! I’ll probably do mostly bob’s all purpose gluten free with some buckwheat flour cause buckwheat flour goes nicely with molasses.
I am glad you loved them and thanks for the feedback! I’m glad the texture at room temp was good and glad you like your Silpats! Sometimes molasses-based dough is very sticky and wet but in your case, sounds like it wasn’t so you could probably have skipped the chilling but sounds like it all worked out. And yes, buckwheat and molasses does sound like a great pairing!
My pleasure!
Actually, I made a no bake cookie dough bite type thing very loosely based on your no bake pb thumbprints and they have buckwheat and molasses – http://imnotstarving.blogspot.com/2012/07/xgfx-no-bake-cookie-dough-bites.html
They look dense and rich and just hearty and perfect!
These cookies are what my dreams are made of! I cannot wait to make them and eat them while they are warm and melty fresh out of the oven!
Seriously they were pretty phenomenal – they disappeared quicker than I would have liked! :)
I like molasses, ginger and ginger snap cookies! I always get excited about holiday baking, but I really shouldn’t do much of it since I don’t eat any of it. I do all baking that I do for other people.
I can’t believe you’re not much of goodie eater and that you just like to bake for others! Impressive :)
Averie, every post of yours makes me swoon but this one takes it to the next level. Wowee! I love soft molasses/gingersnap cookies and adding the many different kinds of chocolate is brilliant. Your photos as usual are stunning and I learned so many great tips from this post – namely the addition of canola oil and tapping the tops of the cookies to expose some of the melted chocolate. Fabulous!
Thanks for the kind words, Nancy! I am glad you learned things, i.e. the oil and the tapping. Both of those are semi new-to-me discoveries, too, and I was glad to share!
OMG Averie! I think I am saying that way to much on your blog, but seriously, these look so yummy. My absolute favorite cookie is molasses and pair that with chocolate, wow! I am totally making these and printing and pinning the recipe right now. I will let you know how they turn out when I make them.
Jackie
Thanks for the pin and please do LMK how they go! Don’t overbake! :)
These are absolutely drool-worthy – I love it! I’ll definitely be bookmarking these.
Unlike you, I’m totally a fan of Blackstrap, but I agree that it is pungent. I usually add it very carefully! You are so reading my mind here. I have that exact same chocolate bar in my pantry right now. Just waiting to be baked with…
And if you’re making them for others, you always have to be mindful of their tastes, too. I can get away with lots with my own family but certain things I season to the MAX with say cinnamon and I could never put that on a holiday platter :)
These look so awesome- yum!
that cinnamon sugar on the top just love. and i love molasses cookies..wonder if I can convince my mom to try this new recipe and deviate from our old reliable!
Well show her these pictures – maybe she’ll change her mind:)
Oh goodness this cookie looks like all sorts of A-MAZING!! I love soft and chewy cookies too…not a crunchy cookie type of gal.
Why did I read your post? Why??? I hate to say this, but I have all of the ingredients (even the Pounder Bar) and I’m off work tomorrow. I have time now to make the batter. This is to dangerous. Can I be trusted in my house alone tomorrow with a batch or two of these cookies? Probably not. Should I be sweet and bake a few of them at 4am to give to my Husband to take to work with him? After all, cookies taste best the day you make them. Dam you Averie!!! I don’t know if I should love you or hate you? Now I have to make two of your bread recipes, your cranberry bliss bars and now these cookies. Oh and didn’t you posted a vanilla doodle cookie too. Thats in my must make folder. I think I may have to dedicate a whole day to you!!!
You crack me up! Well, LMK what you make, and the good thing about my recipes is that they’re all SMALL or small-ish batches!
These look simply fabulous, awesome job! My nieces would make them disappear quick! :-)
I am obsessed with how crinkle-y these are Averie! They literally look perfect and I’m going to have to try your molasses cookie next time! I made my gingersnaps again over this past weekend and added chocolate chips, like the little thumbprint butterscotch version I made. SO good! Everything about your cookies today is spot on, Averie. The amount of brown sugar used, the plethora of spices, the generous cinnamon/sugar rolling, the chocolate threefold, and melty chocolate on top – these cookies are screaming christmas to me!! I’m intrigued by your newfound love of oil in cookie recipes because you’re right – you get the best out of both worlds using butter with a touch of oil. Buttery flavor, soft/moist qualities of cake in a cookie. Now I’m eager to try it! And your photos were easy to recognize on FG this morning. Pinning these – I’ve got to try them!
Thanks for the Pin! And the crinkly is from the tap-tap with the spoon at the very end after they come out of the oven. Because I felt like I had to *almost* over-flour them to get the dough to come together (pumpkin doughs are so tricky!) they stayed pretty domed while baking so I though, well, I can fix this! :)
Thanks for the fabulous comment. You totally get every.single.aspect of the whole recipe development b/c I know you go thru the same!
Soft cookies are always my fave. I also love molasses and ginger cookies. Such a good idea to taste the batter for the level of spice just like a savory recipe. Can’t believe I’ve never thought of that before.
Yes you ALWAYS have to taste the batter – especially in something like this, a spicy cookie. Everything from cake batter to muffin batter to jam before I seal it to bread dough – I taste it all! And every once in awhile I’ll bake something I havent baked in ages and then just randomly not taste it, and I pull it out of the oven a little…meh…because my spices weren’t quite on point. Sometimes 1/2 tsp cinnamon can totally change something from meh to YES! :)
YUM! These cookies look stunningly delicious. I love molasses but I would never imagine it paired well with chocolate.
It pairs SUPER well with chocolate! They are both robust and can both hold their own & stand up to each other!
It’s been a long standing tradition in my family to make Swedish Pepparkakor at Christmas time. It’s the closest cookie I can compare to gingersnaps! I will be posting a recipe after my kids make this year’s batch!
Now that’s a new recipe to me!
Oh man Averie! You’re killing me with these. Molasses cookies are my FAVORITE and with chocolate? To. Die. For.
I assumed when I saw these this morning on pinterest that they called for softened butter, if I’d read the ingredients then I totally would have made them immediately!
Girl I was the same way when I went to make these – I was in a hurry and didn’t want to cream or beat anything. And wanted to just get it DONE! So, I melted it.
But seriously, 10 to 12 secs in my micro for a stick of cold butter is the perfect solution. Just do that next time!
Oh my, oh my! Look at these cookies – I want 3 and a glass of milk right now! SIGH. Gorgeous job, Averie!
you have browned butter + vanilla beans — in one post! I need those!
Oh, how I love a good chewy, chocolatey, spiced cookie! And I love giving cookies a sugar bath before going into the oven! These look delightful! I say nay! to crispy cookies too. :D
I love sugar baths :) And thanks for the pin!
If I wasn’t sitting in an airport terminal right now, I’d run to my kitchen to make these — holy chocolate overload!! I’ve definitely got molasses cookies on my list of cookies to make this week – nothing says holiday season more!
I was sitting in an airport when I read your comment come in!! :)
Love the triple chocolate in these cookies!
these look incredible, averie (as usual!) my tried-and-true xmas cookie recipe is my figgy pudding cookie! everyone has raved about them each time i’ve made them:
http://theactorsdiet.com/2011/12/09/bring-us-some-figgy-pudding-cookies/
I need those figgy cookies! YUM!
I want my Birthday Cake to be made out of these cookies. OH, and I am so pinning this immediately.
And thanks for the Pin & Happy Bday!!
We are the same! I think the difference between molasses and ginger cookies is the ratio – they are bascally the same cookie (and I don’t mean gingersnaps, I mean soft, chewy ginger cookies and soft chewy molasses cookies) but molasses have a higher molasses:ginger ratio. The molasses flavor hits you in the face with a ginger chaser. In ginger coookies you get the ginger bite the whole time with subtle molasses undertones.
I’ve clearly thought about this too much. :D
Wow, Averie – you seriously come up with the best cookie recipes! And how can a girl ever say no to three times the chocolate?!
You can’t. That’s the point. :)
Oh-my-goodness, these sound like my dream cookies! I absolutely LOVE molasses and cannot believe I hadn’t tried to incorporate them into a cookie (aside from the traditional Dutch speculaas). Serious yummy-ness here
I’m looking for a tried and true recipe for traditional Dutch speculaas – do you have one?
We’re on the same page—I’ve been using molasses all week, and made similar cookies. I like how you’ve deconstructed the recipe for us, these cookies look positively voluptuous!
They were so voluptuous coming out of the oven they needed a little smackdown with the spoon. And happily release their chocolate gooeyness!
I want your chips. And your cookies. And your jams/jellies. I would buy your pantry!
Holy crap, this cookie is calling my name!!
And thanks for the tweet!
These look amazing Averie! How are you? Miss you xoxoxo
I love your molasses kick.
I adore using molasses.
Have you used blackstrap molasses in baking?
I know it’s really good for you, but I wonder if it’s still healthy even if it’s baked/heated thru?
Sometimes they lose their potency
I wrote about that I don’t really use blackstrap in baking b/c it’s too pungent and bitter for me. Some people I guess like that, but not me! ha! And I’ve read about losing some efficacy after it’s heated, too; but who knows….
Now I’m craving cookies. Love how you loaded them with chocolate and rolled them in cinnamon and sugar.
A cinn/sugar bath before baking is always a good thing :)
Aww these sound so awesome!
I don’t generally like molasses or ginger-anything, yet I’m sitting here drooling over these. Well done. ;P
Glad I got you to drool…and you don’t like ginger or molasses?!! Ok I am actually shocked by the ginger part, especially!
The chocolate-molasses combination seems so perfect! Love the cookies – especially for the “triple” in the name. :) They looks scrumptious, Averie!
Your choc-pear pie has my name all over it, too!
These look just about perfect! Love how chewy and stuffed with chocolate they are!
It may sound like a big surprise to you but I love molasses! And I do often use it in baking instead of sugar (not the case in this recipe though). In addition to sweetness it has that rustic flavor, mmm…. Give me a bottle I’d drink molasses! :)
I am not surprised you love it b/c it’s so…pungent and bitter! And you don’t have a sweet tooth so figured you had a bitter-tooth :) I bet you love vinegar, too! I do love that, too!
Molasses cookies are so good I can hardly imagine how insanely delicious they’d be with chocolate! Great idea !
These seriously look incredible. My boys love gingersnap cookies, but do NOT like the ones that break your teeth when eating them and honestly, it’s had to find a super moist one on the shelves of the local market. These are going to be a must bake! I love that you went whack-whack with your spoon to give the tops the look they have. And all the chocolate you put in? What a perfect addition. I am learning so much about baking from your blog: refrigeration of dough, chunks of chocolate, awesome recipes! Thanks, Averie! :-)
Ok LMK how these go for you – and yes, to keep the dough from being too gloppy to work with, have to almost over-flour it. And then they rise up so strong in the oven so I had to solve that, whack-whack, done. :)
Glad you are learning things – that’s awesome and that you actually MAKE my stuff is always a treat for me!
I’ve never made gingersnaps and definitely don’t like a hard crunchy cookie either. Soft and puffy is my preference and all that gooey chocolate looks heavenly! I bought some chocolate covered candied ginger pieces and didn’t really care for them (ginger can get a little overpowering for me), but I chopped them up and sprinkled them into a brownie batter and really liked it. My mom makes cashew cookies with browned butter frosting around the holidays and it has always been one of my favorites.
Candied ginger is super overpowering for me! When I was pregnant I was DEATHLY sick the whole time and everyone said eat ginger. The LAST thing I could have ever imagined eating as sick as I was would have been something so strong like that! And I do like ginger in general!
cashew cookies with browned butter frosting – you mean like these that I’ve had bookmarked? You’re a mindreader! – the thing is that I don’t like nuts IN baked goods. I am trying to come up with a nut-free ‘nutty’ cookie.
http://tatertotsandjello.com/2012/11/happy-holidays-brown-sugar-pecan-cookies.html
These look right up my alley! And I love soft chewy cookies. I made something very similar for Christmas last year and everyone loved them…except one person who said molasses should not have chocolate in it. Oh well, I happen to love the combo!
Btw, have you used the robust molasses? What do you think of it?
Well as I mentioned in the post, robust molasses in general, i.e. Blackstrap, is usually a little TOO robust for me. It does depend on the brand and labeling can be confusing I find…because a little goes a long way with molasses and too much isn’t a good thing! For us anyway!
Hey girl – you are killing it lately! I’ve seen your recipes/pictures everywhere! These look DIVINE – yum yum yum!
Thanks for noticing and I’ve really been trying this year to pour my heart into the photography and recipes – thanks for the nice words!
Oh my GOODNESS, Averie! These look stunning!!! I adore good molasses cookies – all the better with ooey gooey chocolate!
I am still in awe and ooogling your new site. It’s just….soooo beautiful!
The way that chocolate oozes out of that cookie, hooooooold meh.
You know I’m not a chocolate fan but I can certainly appreciate an amazing looking cookie. Those just scream fall too and I can almost smell them baking. Yum.
I still can’t believe you’re not a choc fan!
The melty gooeyness of this looks just unreal good! What a fun twist on the traditional
Yum Averie!! I love gingersnaps…crunchy. Actually frozen. Talk about chipping a tooth :) But these? Totally would make my teeth happy!!
My dad has actually chipped a tooth on food before! I hope your teeth stay happy ;)
Ohh those huge chocolate cars from TJ’s are SO tempting, so I can’t blame you for throwing some in these!
They are my go-to baking/melting chocolate bars. Can’t beat the taste/value/quality!
these look AMAZING! molasses cookies are my absolute favorite. adding chocolate – genius idea. weirdly, in my family we always call them gingersnaps, although we are completely on team-soft-and-chewy-cookie and would not want them to be “snappy” at all!
“we are completely on team-soft-and-chewy-cookie and would not want them to be “snappy” at all!” <-- AMEN :)
Oh my – these look divine. I just bought molasses but didn’t have a plan for it – I think we have a winner!
Okay well LMK if you end up putting that molasses to use!