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Chocolate Molasses Cookies Recipe

BySarah
Jump to Recipe· 4.5 from 7 reviews

If you’re a fan of cozy, spiced cookies with a rich, chocolatey twist, you’re going to adore this Chocolate Molasses Cookies Recipe. These cookies have that perfect blend of deep molasses flavor, a hint of warm spices, and just enough cocoa to make them a chocolate lover’s dream without overpowering the molasses. I’m excited to share how easy they are to make, and trust me—once you try them, they’ll become a go-to whenever you want a comforting treat!

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Why This Recipe Works

  • Balance of Flavors: The combination of molasses and cocoa powder creates a deep, rich flavor that’s not overly sweet but incredibly satisfying.
  • Warm Spices: Ground ginger, cloves, and nutmeg give these cookies a cozy warmth, perfect for chilly days or whenever you want that nostalgic holiday feel.
  • Texture Magic: The slightly cracked tops and chewy centers make every bite delightful—crispy edges meet soft insides.
  • Simple Steps & Ingredients: You don’t need fancy equipment or hard-to-find ingredients to make this recipe a winner every time.
A close-up view of a cookie broken in half showing two layers of soft, brownish cookie dough with melted dark chocolate chips scattered inside both layers, held gently between a woman's thumb and fingers. The cookie texture looks moist and grainy with darker spots where the chocolate is melted. The background is softly blurred with light colors. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chocolate Molasses Cookies Recipe is carefully chosen to build layers of flavor and texture. You’ll want to pick good-quality molasses and fresh spices to let the flavors shine. Here’s my quick rundown to help you get the best results.

  • All-purpose flour: Provides structure but keeps the cookies tender enough without getting cakey.
  • Ground ginger: Adds a zesty warmth that pairs beautifully with molasses. Fresh ground is always best if you can.
  • Ground cloves & nutmeg: Both bring that subtle spiciness and aromatic quality that rounds out the cookie’s flavor profile.
  • Unsweetened cocoa powder: Just enough to tint the dough a rich chocolate brown without making it taste like a brownie.
  • Baking powder: Gives the cookies a nice lift so they’re not too dense.
  • Butter (room temperature): Crucial for creaminess and flavor; makes the cookie tender and buttery.
  • Fresh grated ginger: This is a game changer—it adds a bright, almost spicy freshness to balance the sweet molasses.
  • Brown sugar: Adds more moisture and a caramel note that works with the molasses.
  • Molasses: The star ingredient that gives these cookies their signature deep, rich sweetness and a hint of smoky complexity.
  • Semi-sweet chocolate: Pockets of chocolate in every bite make the cookies extra indulgent and surprise your palate.
  • Granulated sugar: For that beautiful crispy coating on the outside of the cookies.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Chocolate Molasses Cookies Recipe is how easy it is to make it your own. Feel free to experiment with the spices or chocolate types until you find your perfect combo.

  • Spice it up: I sometimes add a pinch of cinnamon or even some cardamom to give the cookies a slightly more exotic flavor that friends always ask about.
  • Chocolate swap: Dark chocolate chips instead of semi-sweet can make these cookies a little richer if that’s your vibe.
  • Texture twist: For extra chewiness, beat in an extra tablespoon of molasses or add a few tablespoons of oats.

Step-by-Step: How I Make Chocolate Molasses Cookies Recipe

Step 1: Mix Your Dry Ingredients

I always start by whisking together all the dry ingredients — the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder. This ensures every bite has those wonderful spices balanced evenly throughout the dough. Plus, no pockets of baking powder sneaking in and causing uneven rise.

Step 2: Cream the Wet Ingredients

In my mixer, I beat the room temperature butter with the fresh grated ginger, brown sugar, and molasses until the mixture looks light and a bit fluffy. Fresh ginger here makes a big difference by adding brightness, so don’t skip it if you can.

Step 3: Combine and Fold In Chocolate

Next, slowly add the dry ingredients to the wet mixture, half a cup at a time, mixing on low speed so everything blends smoothly. Then fold in the chopped semi-sweet chocolate chunks—this is when the dough starts to feel like cookie magic!

Step 4: Chill the Dough

Wrap your dough tightly in plastic wrap and pop it in the fridge for at least an hour. Trust me, this makes the dough easier to handle and helps the cookies bake up with those perfect crackled tops.

Step 5: Shape and Sugar-Coat the Cookies

Preheat your oven to 325ºF, then roll the dough into small balls. I like to roll each ball in granulated sugar to get that fantastic crunchy outside that contrasts so well with the chewy center. I usually bake 12 cookies per sheet for even heat distribution.

Step 6: Bake to Perfection

Bake for about 12 minutes or until the cookie tops develop those signature cracks. Don’t overbake! They’ll seem soft when you pull them out but will firm up as they cool on your rack.

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Pro Tips for Making Chocolate Molasses Cookies Recipe

  • Soft Butter is Key: Make sure your butter is softened but not melted; this helps the creaming process for light, tender cookies.
  • Don’t Skip Chilling: Refrigerating the dough is essential—it prevents cookies from spreading too thin and helps develop flavor.
  • Even Sizing Matters: Use a small cookie scoop to make all the dough balls uniform so they bake evenly and look beautiful.
  • Watch the Baking Time: Remove the cookies as soon as tops crack and edges firm up; they continue to cook a bit after coming out of the oven.

How to Serve Chocolate Molasses Cookies Recipe

Round cookies with a rough, cracked surface are shown cooling on a metal wire rack. Each cookie has a deep golden-brown color with dark brown chocolate chunks scattered within, creating contrast. The texture looks slightly grainy with some sugar crystals visible on the top. The wire rack rests on a white marbled surface, highlighting the cookies. The arrangement forms a neat grid, showing several cookies closely packed together. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling just a little flaky sea salt on top of the cookies right after they come out of the oven. The pop of salty bite balances all the sweet and spicy notes perfectly. Sometimes I also add a tiny dusting of powdered sugar for a festive look.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a creamy mug of hot chocolate. If you want to go all out, serve them alongside vanilla bean ice cream for an indulgent dessert spread.

Creative Ways to Present

For special occasions, I arranged a plate with assorted cookies (including these) and tied a little ribbon around small stacks of three cookies each—super cute for gifting or holiday parties. Rolling the dough balls in colored sugar crystals is a fun way to match the season too!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft and chewy for about 4-5 days. If you want them extra soft, add a slice of bread to the container to help maintain moisture—it’s a little trick my grandma taught me.

Freezing

This Chocolate Molasses Cookies Recipe freezes beautifully. I usually shape the dough into balls and freeze them on a tray first, then transfer to a freezer bag. When I’m ready to bake, I just pop the frozen balls straight into the oven and add a minute or two to the baking time.

Reheating

To freshen up leftover cookies, I pop them in a warm oven for 3-4 minutes or microwave them for about 10 seconds. This brings back their softness and melts the chocolate pockets just right.

FAQs

  1. Can I substitute molasses with something else in this recipe?

    Molasses is crucial for that distinct deep sweetness and slightly smoky flavor, so I recommend using it as is. If you absolutely can’t find molasses, dark corn syrup or a mix of honey and brown sugar can work in a pinch, but the flavor and texture will be different.

  2. How do I make these cookies softer or chewier?

    If you prefer softer cookies, slightly reduce the baking time and add a bit more molasses to the dough. Also, storing them with a slice of bread helps keep them moist. For more chewiness, adding a tablespoon of finely chopped walnuts or oats can work beautifully.

  3. Can I make the dough ahead of time and bake later?

    Absolutely! The dough can be kept in the fridge for up to 3 days before baking. Just make sure to cover it tightly so it doesn’t dry out. This actually helps deepen the flavors and usually results in even tastier cookies.

Final Thoughts

Honestly, this Chocolate Molasses Cookies Recipe brings me so much comfort—it’s like a little hug in cookie form. I hope you love baking them as much as I do and that they become your cozy treat for movie nights, holiday gatherings, or just a quiet afternoon with a cup of tea. Give them a try, and don’t be surprised if these cookies become your favorite new classic!

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Chocolate Molasses Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 7 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 54 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Deliciously rich chocolate molasses cookies with a blend of warm spices, semi-sweet chocolate chunks, and a perfect crackled top. These cookies combine the deep flavors of molasses and cocoa with fresh ginger and aromatic spices for a unique and comforting treat.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1.25 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp baking powder

Wet Ingredients

  • 8 Tbsp butter (room temperature)
  • 1 Tbsp fresh grated ginger
  • 1/2 cup brown sugar
  • 1/2 cup molasses

Other

  • 4 oz. semi-sweet chocolate, roughly chopped
  • 1/4 cup granulated sugar

Instructions

  1. Combine Dry Ingredients: Add the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl and stir until well combined.
  2. Mix Wet Ingredients: In a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
  3. Combine Mixtures: Gradually add the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed until all of the flour mixture has been incorporated into a smooth dough.
  4. Add Chocolate: Stir the roughly chopped semi-sweet chocolate into the cookie dough evenly.
  5. Chill Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least one hour to firm up.
  6. Preheat Oven and Prepare Dough Balls: When ready to bake, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal parts, then divide each part into six pieces, making 24 pieces total.
  7. Shape and Coat Cookies: Roll each piece into a ball and coat it by rolling in granulated sugar. Arrange the cookies on a parchment-lined baking sheet, 12 per sheet.
  8. Bake: Bake the cookies at 325ºF for 12 minutes or until they develop a slight crackled top.
  9. Cool: Transfer the baked cookies to a cooling rack. They can be enjoyed warm or at room temperature.

Notes

  • For stronger ginger flavor, increase fresh grated ginger slightly.
  • Ensure butter is at room temperature for easier mixing.
  • Refrigerating dough is essential for easier shaping and better texture.
  • Use parchment paper or silicone mats to prevent sticking.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Molasses adds richness and depth but can be substituted with dark corn syrup for a milder flavor.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 80 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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