Servings
Font
Back
Chewy Molasses Chocolate Chip Cookies
4.4 from 24 votes

Chewy Molasses Chocolate Chip Cookies

Amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times! Cocoa powder, chocolate chips, and chocolate chunks are used, making these perfect for chocolate lovers!!

Prep Time
7 mins
Cook Time
8 mins
Chill Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 18
Calories: 441 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cookies
  • ½ cup butter melted, unsalted
  • 1 egg large
  • 1 cup brown sugar packed (either light or dark)
  • ½ cup granulated sugar
  • ¼ cup molasses it's much more pungent and bitter; I use Grandma's Original, unsulphered, not blackstrap
  • 2 tablespoons canola oil or vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon unsweetened cocoa powder natural
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cloves ground
  • ½ teaspoon salt or to taste
  • 2 ¼ to 2 ½ cups all-purpose flour see note
  • 1 ½ teaspoons baking soda
  • 6 ounces semi-sweet chocolate chips 3/4 cup
  • 5 ounces bittersweet baking chocolate roughly chopped into chunks (I use Trader Joe's 72% Pound Plus bar; use a favorite bold dark chocolate or chocolate bar, or dark chocolate
For the Cinnamon-Sugar Coating for Rolling
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

    Cup of Yum
  1. In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power.
  2. 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.
  3. Add the flour, baking, soda and stir to just incorporate; dough will be thick.
  4. 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).
  5. 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.
  6. Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mats liners, parchment, or spray with cooking spray; set aside.
  7. Make the Cinnamon-Sugar Coating: In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.
  8. 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).
  9. 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.
  10. 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.
  11. Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling.

Notes

  • Note regarding flour: I live in San Diego and it's incredibly dry here this time of year and I likely need less flour than other climates. I used 2 1/4 cups plus about 2 tablespoons flour. Depending on your climate and humidity, you may wish to start with 2 1/4 cups and increase to 2 1/2 cups flour, as necessary. The dough should be quite thick, albeit sticky and tacky, courtesy of the molasses.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition Information

Serving 1 Calories 441kcal (22%) Carbohydrates 70g (23%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g (35%) Cholesterol 24mg (8%) Sodium 178mg (7%) Fiber 4g (16%) Sugar 36g (72%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 441

% Daily Value*

Serving 1
Calories 441kcal 22%
Carbohydrates 70g 23%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Cholesterol 24mg 8%
Sodium 178mg 7%
Fiber 4g 16%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.