🍫🍪😍 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!
great
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/soft-and-chewy-gingerbread-molasses-chocolate-chip-bars/