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Chewy Chocolate Molasses Cookies

Chewy, chocolatey and perfectly spiced, these chocolate molasses cookies have a deep chocolate flavor and fudgy, chewy texture thanks to the extra egg yolk and melted butter in the dough.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Course: Dessert
Cuisine: American

Ingredients

  • 2 ¼ cups all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon espresso powder optional
  • ¾ cup (1 ½ sticks) unsalted butter melted and cooled slightly
  • ⅓ cup mild molasses not blackstrap
  • 1 cup brown sugar light or dark brown
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ¼ cup granulated sugar ideally organic or raw sugar, for coating

Instructions

    Cup of Yum
  1. In a bowl, whisk together flour, cocoa powder, baking soda, spices, salt and espresso powder (if using); set aside.
  2. In a large mixing bowl, whisk together melted butter with brown sugar and molasses. Mix until the butter is fully incorporated and there's no longer a slick of butter visible in the mixture.
  3. Add egg and egg yolk and whisk until fully smooth and emulsified, scraping down the sides of the bowl with a spatula as needed. Mix in vanilla.
  4. Add dry ingredients and mix until fully incorporated. Cover and chill for 15 to 30 minutes or until dough is firm enough to work with.
  5. While dough is chilling, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. With a medium cookie scoop (about 2 tablespoons worth, or 30g of dough per ball by weight), roll dough into a smooth ball, then coat in granulated sugar.
  7. Arrange on prepared cookie sheet, leaving about 2 inches of of space between cookies as they will spread in the oven. I like to bake 8 at a time. (At this point you can also freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer to an airtight bag. Bake them straight from frozen, adding about a minute or two to the overall cook time).
  8. Bake for 9 to 11 minutes or until cookies are spread and their tops are puffed and lightly cracked and no longer raw-looking. Immediately after they come out of the oven, give them a good rap on the counter to deflate, the swirl a round cookie cutter (slightly larger than the diameter of the cookie) around the still-hot cookies to tuck in the edges and give them a perfectly circular shape.
  9. Let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 3 days, refrigerated for up to 5, or in a zip-top bag in the freezer for up to 2 months.