Chocolate Molasses Cookies
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.
Servings: 12
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.
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