Chocolate Molasses Cookies – These are rich, chewy, delicious, and cozy holiday cookies with crispy exterior and a soft interior. It is a perfect holiday cookie, made with molasses, decadent chocolate, and a touch cinnamon.
What are chocolate molasses cookies?
Molasses chocolate cookies are rich, cozy and delicious holiday cookies made with molasses, chocolate, cocoa powder and cinnamon. These cookies are crispy on the outside and have a tender interior. The molasses gives the cookies a deep, smoky caramel flavor, while cinnamon adds warmth. Adding dark chocolate pieces to the cookie dough will bring a bittersweet contrast to the rich molasses sweetness.
These cookies are perfectly sweet, chewy, chocolatey, with a cracked, sugar-coated top that adds a slight crunch. These are super easy to make and can be a great addition to your Christmas cookie tray.
Ingredients & Substitutions:
Flour – I have used all purpose flour or plain flour. Whole wheat flour can be used.
Cocoa Powder – Use high-quality unsweetened cocoa powder or cacao powder. Dutch cocoa powder can also be used for a deeper chocolate flavor.
Molasses – Make sure you’re using dark molasses or robust molasses for the best flavor. Avoid blackstrap molasses. I have used grandma’s brand molasses.
Butter – Make sure the butter is softened at room temperature. If you are using salted butter, skip adding salt.
Dark Chocolate – I have used chopped dark chocolate into bite size pieces and added them to the dough. You can also use chocolate chips or chocolate chunks.
Brown Sugar – Use dark brown sugar for the best flavor and chewy texture. It complements the molasses flavor well. It can be replaced with regular sugar but the texture and taste of the cookies will be different.
Caster Sugar – Also known as fine granulated sugar, you will need this to roll the dough balls to create a crust around the cookies. It helps to create a crunchy outer layer.
Vanilla – It enhances the chocolate and molasses flavors. Use good quality vanilla for a aromatic flavor.
Cinnamon – Use a good quality ground cinnamon to add a warmth and festive touch.
Baking Soda – This is essential, don’t skip this.
Milk – I used milk as a substitution of egg. You can use any kind of milk.
Salt – Skip if you are using salted butter.
Serving suggestions:
Serve them fresh out of the oven while the cookies are still warm. They will be melty, making them extra indulgent and chocolatey. They taste so good with a cup of coffee or tea. They can also be served with a glass of milk for a classic combination.
These soft molasses cookies are perfect for the holiday season, pack them in decorative boxes or cookie tins as gifts during the Christmas.
Storage suggestions:
This chewy molasses cookie can stay fresh in an airtight container at room temperature for up to a week. They can freeze well too. Once the cookies are baked and cooled, transfer them to a freezer-safe airtight container or ziplock bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.
Variations:
You can add a bit of orange zest to the dough for a different flavor variation.
Add instant espresso powder to the dough for a deep and rich mocha flavor.
Add chopped walnuts or pecans for added crunch and texture. It will add a nutty flavor that works well with chocolate and molasses.
If you love peppermint flavor, top the cookies with some crushed candy canes before baking. You can also add a little bit of peppermint extract to the dough.
You can also dip half of the cooled cookie in melted dark or white chocolate to make them fancy.
Tips & Notes:
Use dark molasses or robust molasses for the best flavor. Do not use blackstrap molasses.
Make sure you’re using high-quality dark chocolate for the best chocolate flavor.
Do not skip chilling the dough. It helps the flavors develop and keep the cookies from spreading too much. It will be easier to roll when the dough is chilled.
For chewy cookies, bake until the edges are just set, bake them longer for crispy cookies.
Feel free to experiment with different spices. You can also add ground ginger, cardamom, or cloves for extra warmth.
Don’t skip rolling the dough balls in granulated sugar, it will create a lovely crust around the cookies.
Step by step instructions:
Combine all purpose flour, salt, baking soda and cocoa powder in a medium bowl.
Mix everything using a spoon or whisk until well combined and keep it aside until use.
In a large bowl, cream the softened unsalted butter, and packed brown sugar together until light and creamy.
Add in vanilla extract, molasses, and milk.
Mix until well combined.
Add the flour-cocoa mixture to the wet ingredients and mix until just combined.
Do not overmix at this stage.
Add chopped dark chocolate chunks or chips (Reserve some chocolate chunks for topping). Gently fold the dough until combined.
Cover it with a plastic sheet and let it chill in the refrigerator for an hour or until the dough is firm.
Preheat the oven at 180 degrees C (350F).
Line a cookie sheet with a parchment paper and set aside.
Scoop about 2 tablespoons of chilled dough and roll into a round ball. You can use a cookie scoop if you have one.
Gently roll the dough ball in granulated sugar until fully covered.
Place the chilled dough balls on the prepared cookie sheet. Leave about 2 inches between each cookie to allow for spreading.
Top the cookie dough with chocolate chunks.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are set and tops are cracked a bit. Remember, they will firm up as they cool.
Once baked, transfer them to a wire rack and let them cool completely before storing.
Serve and enjoy!
More Christmas cookies on the blog:
- Old Fashioned Cherry Winks
- Santa’s Whiskers
- Nutellotti
- Lemon Meltaways
- Eggless Fruitcake Cookies
- Peppermint White Chocolate Cookies
- Lemon Snowball Cookies
- No Bake Avalanche Cookies
Dark chocolate molasses cookies recipe video below:
Chocolate Molasses Cookies
Ingredients
- 1 Cup All Purpose Flour
- ¼ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon (Optional)
- ¾ Teaspoon Baking Soda
- 2 Tablespoons Unsweetened Cocoa Powder
- 6 Tablespoons Unsalted Butter, softened
- ½ Cup Dark Brown Sugar, packed
- ½ Teaspoon Vanilla Extract
- 2 Tablespoons Molasses
- 2 Tablespoons Milk
- ½ Cup Chopped Dark Chocolate or Chocolate Chunks Divided
- Caster Sugar or Granulated Sugar for Rolling
Instructions
- Combine all purpose flour, salt, baking soda and cocoa powder in a medium bowl.
- Mix everything using a spoon or spatula until well combined and keep it aside until use.
- In a large bowl, cream the softened unsalted butter, and packed brown sugar together until light and creamy.
- Add in vanilla extract, molasses, and milk. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Do not overmix at this stage.
- Add chopped dark chocolate chunks or chips (Reserve some chocolate chunks for topping). Gently fold the dough until combined.
- Cover it with a plastic sheet and let it chill in the refrigerator for an hour or until the dough is firm.
- Preheat the oven at 180 degrees C (350F).
- Line a cookie sheet with a parchment paper and set aside.
- Scoop about 2 tablespoons of chilled dough and roll into a round ball. You can use a cookie scoop if you have one.
- Gently roll the dough ball in white sugar until fully covered.
- Place the chilled dough balls on the prepared cookie sheet. Leave about 2 inches between each cookie to allow for spreading.
- Top the cookie dough with chocolate chunks.
- Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are set and tops are cracked a bit. Remember, they will firm up as they cool.
- Once baked, transfer them to a cooling rack and let them cool completely before storing.
Video
Nutrition values are estimates only.
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