Chocolate Molasses Cookies Recipe bring together warm spices and melty chocolate chunks in every bite. The soft texture and gentle spice make them perfect for cozy afternoons or holiday gatherings. I first made these Chocolate Molasses Cookies Recipe on a chilly October evening when I wanted something that felt like fall but with a chocolate twist, and they've been a staple ever since. The dough comes together quickly with simple pantry ingredients, and the flavor deepens as the Chocolate Molasses Cookies Recipe cool.
If you love the warmth of Easy Carrot Cake Muffins recipe or the richness of Easy Apple Dump Cake recipe ,you'll adore these. They're also wonderful paired with a mug of hot cocoa or coffee, much like these Easy Pumpkin Waffles Recipe .
Why You'll Love Chocolate Molasses Cookies Recipe
These Chocolate Molasses Cookies Recipe hit that sweet spot between spicy and chocolatey. The molasses adds a deep, almost caramel-like sweetness while the ginger, cloves, and nutmeg bring warmth without overpowering. Fresh grated ginger gives them a little zing that dried ginger just can't match. The chocolate chunks melt into pockets of richness, and the slight crackle on top makes them look as good as they taste.
They're easy to make, too. No fancy techniques, just mixing, chilling, and baking. The dough holds up well in the fridge, so you can even make it ahead and bake fresh Chocolate Molasses Cookies Recipe whenever you want.
Jump to:
- Why You'll Love Chocolate Molasses Cookies Recipe
- Chocolate Molasses Cookies Recipe Ingredients
- HOW to make Chocolate Molasses Cookies Recipe
- Substitutions and Variations
- Equipment for Chocolate Molasses Cookies Recipe
- Storage and Make-Ahead Tips
- Expert Tips
- FAQ
- Related
- Pairing
- Chocolate Molasses Cookies Recipe
Chocolate Molasses Cookies Recipe Ingredients
A quick line to help you gather everything before you start.
See Recipe Card Below This Post For Ingredients Quantities
- Flour: All-purpose flour forms the structure of these Chocolate Molasses Cookies Recipe and keeps them soft and chewy.
- Ground ginger: Adds warmth and a subtle spice that pairs beautifully with molasses.
- Ground cloves: Brings a deep, aromatic note that balances the sweetness.
- Ground nutmeg: Adds a hint of earthiness and rounds out the spice blend.
- Cocoa powder: Gives the Chocolate Molasses Cookies Recipe a light chocolate flavor that complements the molasses without overpowering it.
- Baking powder: Helps the Chocolate Molasses Cookies Recipe rise slightly and creates that soft, tender texture.
- Butter: Creamed butter adds richness and helps the dough bake up tender. Room-temperature butter blends more easily.
- Fresh grated ginger: Provides a bright, zingy flavor that's more vibrant than ground ginger alone.
- Brown sugar: Adds moisture and a caramel-like sweetness that works perfectly with molasses.
- Molasses: The star ingredient that gives these Chocolate Molasses Cookies Recipe their deep, rich flavor and chewy texture.
- Semi-sweet chocolate: Chopped chocolate melts into pockets of gooey richness throughout the cookies.
- Granulated sugar: Used for rolling the dough balls, creating a sweet, slightly crisp exterior.
HOW to make Chocolate Molasses Cookies Recipe
Mix dry ingredients: In a bowl, combine the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder. Stir until everything is evenly distributed.
Cream butter mixture: In a separate bowl, beat together the softened butter, fresh grated ginger, brown sugar, and molasses until the mixture looks light and creamy, about 2 to 3 minutes.
Combine wet and dry: Gradually add the flour mixture into the molasses mixture, about half a cup at a time, beating on low speed until fully incorporated and no streaks of flour remain.
Add chocolate: Roughly chop the semi-sweet chocolate into chunks, then fold it gently into the cookie dough until evenly distributed.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps the flavors develop and makes the dough easier to shape.
Preheat and prep: Preheat your oven to 325°F (165°C). Place the granulated sugar in a small bowl for rolling.
Shape cookies: Divide the dough into four equal parts, then divide each part into six pieces to make 24 portions total. Roll each piece into a ball and coat it with granulated sugar.
Arrange on sheet: Place the sugar-coated cookie balls on a parchment-lined baking sheet, spacing them with 12 per sheet so they have room to spread.
Bake: Bake for 12 minutes, or until the Chocolate Molasses Cookies Recipe are slightly cracked on top and the edges look set. The centers may still appear soft.
Cool: Transfer Chocolate Molasses Cookies Recipe to a cooling rack and let them cool before serving. They'll firm up as they cool and taste wonderful warm or at room temperature.
Substitutions and Variations
No fresh ginger? You can skip it and increase the ground ginger to 2 teaspoons. The flavor will be a bit different but still delicious.
Different chocolate: Try dark chocolate for a richer, less sweet cookie, or milk chocolate if you prefer something sweeter.
Spice it up: Add a pinch of cardamom or cinnamon to the spice blend for extra warmth.
Make them vegan: Use vegan butter and replace the egg (if your original recipe had one) with a flax egg. These Chocolate Molasses Cookies Recipe are already egg-free in this version.
Sugar-free option: You can try using a brown sugar substitute and sugar-free chocolate chips, though the texture may vary slightly.
Equipment for Chocolate Molasses Cookies Recipe
Mixing bowls: One for dry ingredients and one for wet ingredients.
Hand mixer or stand mixer: Makes creaming the butter and sugar much easier and faster.
Parchment paper: Prevents sticking and makes cleanup a breeze.
Baking sheet: You'll need at least two for baking 24 Chocolate Molasses Cookies Recipe efficiently.
Cooling rack: Lets air circulate around the Chocolate Molasses Cookies Recipe so they cool evenly and don't get soggy.
Storage and Make-Ahead Tips
Room temperature: Store cooled Chocolate Molasses Cookies Recipe in an airtight container at room temperature for up to 7 days. Place parchment paper between layers to prevent sticking.
Freezing baked cookies: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing dough: You can freeze the shaped, sugar-coated cookie balls on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding 1 to 2 minutes to the bake time.
Make-ahead dough: The dough keeps well in the fridge for up to 3 days. Just let it sit at room temperature for 10 minutes before shaping if it's too firm.
Expert Tips
Use fresh ginger. The fresh grated ginger makes a big difference in flavor compared to just using ground spices. It adds brightness and a little kick.
Don't skip the chilling. Chilling the dough for at least an hour helps prevent the cookies from spreading too much and lets the spices blend together.
Watch the bake time. These cookies are done when they're slightly cracked on top but still look a little underdone in the center. They'll continue to set as they cool.
Chop your own chocolate. Chopping a chocolate bar yourself creates irregular chunks that melt beautifully. Chocolate chips work too, but chopped chocolate gives you those gorgeous melty pools.
Store them right. Keep cooled cookies in an airtight container at room temperature for up to a week. They actually taste even better the next day once the flavors have settled .
FAQ
How should I store the cookies?
Store them in an airtight container at room temperature for up to a week. They stay soft and chewy if you seal them well. You can also freeze them for longer storage.
What's the best way to prepare a cookie sheet?
Line your baking sheet with parchment paper for easy cleanup and to prevent sticking. You can also use a silicone baking mat if you have one.
How do I know when the cookies are done baking?
The cookies are done when the edges look set and the tops have slight cracks. The centers may still look a little soft, but they'll firm up as they cool. Don't overbake or they'll lose that chewy texture.
Will cookie size affect bake time?
Yes, if you make larger cookies, add 1 to 2 minutes to the bake time. Smaller cookies may need a minute or two less. Watch for the crackled top and set edges.
Related
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Pairing
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Chocolate Molasses Cookies Recipe
Ingredients
Method
- In a bowl, combine the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder. Stir until evenly mixed. prep
- In a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Beat with a mixer until the mixture is light and creamy. mix
- Slowly add the flour mixture into the molasses mixture, ½ cup at a time. Beat on low speed until fully combined. mix
- Roughly chop the semi-sweet chocolate into chunks. Stir the chocolate into the cookie dough until evenly distributed. mix
- Wrap the dough in plastic wrap and refrigerate it for at least 1 hour to firm up. custom
- Preheat the oven to 325ºF. Place the granulated sugar in a small bowl. prep
- Divide the chilled dough into four equal portions. Then divide each portion into six smaller pieces, making a total of 24 cookies. Roll each piece of dough into a ball, then coat it with the granulated sugar. assemble
- Arrange the cookie balls on a parchment-lined baking sheet, placing 12 cookies on each sheet. bake
- Bake for about 12 minutes, or until the cookies are slightly cracked on top. Let them cool on a rack before serving. finish
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