🍫🍪😍 Chewy Molasses Chocolate Chip Cookies are amply flavored with molasses, ginger, cinnamon, and cloves. 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 for a little twist. Three times.
- 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 a varied texture.
- 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 of tablespoons of canola oil to the batter to keep the cookies soft.
- They’re a perfect holiday cookie exchange cookie. Or to exchange with just yourself.
Love molasses cookies?
Don’t miss out on my gingerbread molasses cookies, soft molasses crinkle cookies, and soft and chewy molasses gingerdoodles, too!
Ingredients and Notes
To make these chewy molasses cookies loaded with chocolate chips and chunks, you’ll need:
- Unsalted butter
- Egg
- Brown sugar – Use either dark or light brown sugar. If you don’t have brown sugar on hand, make homemade brown sugar by stirring molasses into granulated sugar until you achieve your desired darkness
- Granulated sugar
- Molasses – 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
- Vegetable oil
- Vanilla extract
- Unsweetened cocoa powder
- Spices – 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 don’t keep all the spices on hand, you can mix and match a bit based on what you have.
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips – Substitute dark chocolate chips if preferred
- Bittersweet chocolate
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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 dry ingredients, and chill in the fridge for at least two hours, up to five days.
- Before baking, I rolled the balls of cookie dough through a cinnamon-sugar mixture, further boosting the spice quotient.
- Bake just until the edges are set.
- To achieve a crackled appearance on top of the cookies, and to expose some of the glorious chocolate 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.
- Allow the cookies to cool and firm up on the parchment-lined baking sheets for about five minutes so you don’t have a literal hot chocolate mess on your hands.
Chewy Molasses Chocolate Chip Cookies
Equipment
- 1 Microwave-Safe Bowl
- 1 Small Bowl
Ingredients
For the Cookies
- ½ cup unsalted butter, melted
- 1 large egg
- 1 cup brown sugar, packed (either light or dark)
- ½ cup granulated sugar
- ¼ cup unsulphered molasses (not blackstrap, it’s much more pungent and bitter; I use Grandma’s Original
- 2 tablespoons canola or vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 tablespoon natural unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt, or to taste
- 2 ¼ to 2 ½ cups all-purpose flour*, see note
- 1 ½ 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
- ¾ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 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!
https://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!