Discover the secret to irresistibly soft and chewy molasses cookies with this simple yet delicious recipe. These cookies are delicious. They are made with dark molasses and high-quality dark chocolate. They are perfect for satisfying your sweet cravings.
Whether you are baking for a special event or just for yourself, these cookies will stay soft and tasty. This is because of the special ingredient, molasses.
Ingredients & Substitutions for Molasses Cookies
Molasses Cookies Ingredients: salted butter, granulated sugar, one egg, dark molasses, all-purpose flour, baking soda, and chopped dark chocolate.
- Salted Butter: I use salted butter to enhance flavor. Make sure it’s slightly melted and at room temperature to blend smoothly with the sugars and molasses.
- Granulated Sugar: Helps aerate the cookies when creamed with the butter, creating tiny air pockets that contribute to a slightly crisp texture.
- Egg: Use a large egg at room temperature. Cold eggs from the fridge can cause the butter to seize and result in an uneven mixture.
- Dark Molasses: Provides a rich, unique flavor that’s hard to substitute. While alternatives like maple syrup, cane syrup, or sorghum syrup are available, they don’t quite match the depth of molasses. It’s widely available in stores and keeps well in the pantry.
- All-Purpose Flour: Measured by scooping and leveling to ensure accuracy.
- Baking Soda: For leavening, texture, flavor, and browning.
- Chopped Dark Chocolate: For added indulgence, incorporate chopped dark chocolate. I used @scharffenberger dark chocolate chunks with maple sugar.
- Spices (Optional): While not included in this recipe, you could add spices like cinnamon, ground cloves, or ground ginger for extra flavor if desired.
The In’s and Out’s of Molasses Cookies!
What Does Molasses Do for Cookies?
Molasses adds incredible softness to baked goods, ensuring that these cookies remain chewy and tender even longer!
What’s a Good Substitute for Molasses?
Some people might suggest alternatives like maple syrup, cane syrup, or sorghum syrup. However, none of these match the unique flavor of molasses. You can find it in many grocery stores. It lasts a long time, so it’s a good item to have in your pantry.
How Do You Store Molasses Cookies?
For optimal freshness, store your cookies in the freezer. Take out as many as you need about an hour before eating, allowing them to come to room temperature. They’ll stay fresh longer this way! If you’re in a hurry, you can microwave them for about 10 seconds after removing from the freezer to speed up the process.
Should I Use Light or Dark Molasses?
For the best results in baking, always opt for dark molasses! It provides a richer flavor and deeper color to your cookies.
Molasses Cookies with Dark Chocolate Chunks
Ingredients
- 1/2 Cup (1 stick) salted butter, slightly melted
- 150 g granulated sugar
- 1 tbsp dark molasses
- 1 tsp vanilla extract
- 1 large egg
- 215 g all-purpose flour
- 1 tsp baking soda
- 115 g dark chocolate
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside.
- Melt the Butter: Microwave the butter for about 30 seconds until it’s half-melted.
- Cream Ingredients: In a bowl, beat the melted butter and granulated sugar together for 1-2 minutes until well combined. Add the dark molasses, vanilla extract, and egg, and mix until thick and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking soda. Gradually add this mixture to the butter-sugar mixture, stirring until fully combined. Fold in the chopped dark chocolate.
- Shape the Cookies: Using a 1/2 cup cookie or ice cream scoop, place 8 large cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading. Refrigerate the dough balls for 30 minutes.
- Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
- Bake: Bake the cookies for about 15 minutes, or until the edges are golden and the centers look slightly underdone.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool.
