🍪 Soft & Chewy Molasses Cookies with Dark Chocolate 🍫

Servings: 10 Total Time: 1 hr Difficulty: Beginner
Soft, chewy cookies with rich molasses and dark chocolate chunks
Molasses Cookies pinit

A nostalgic favorite with a rich, modern twist

These Molasses Cookies are everything: soft, chewy, deeply flavorful, and bursting with melty dark chocolate chunks. They’ve got that old-fashioned charm with a gourmet upgrade thanks to dark molasses and high-quality chocolate. Whether you’re baking for a cozy weekend, a cookie exchange, or simply because you deserve a sweet treat these cookies never disappoint!

🧂 Ingredients & Why They Matter

Ingredients for Molasses Cookies

🧈 Salted Butter – Slightly melted for easy blending and rich flavor
🍬 Granulated Sugar – Helps create that chewy edge and golden exterior
🥚 Egg – Adds structure and moisture
🍯 Dark Molasses – The secret to deep, rich flavor and ultra-soft texture
🌾 All-Purpose Flour – Scoop and level to avoid dry cookies
🥄 Baking Soda – The leavening agent for that crinkle-top finish
🍫 Chopped Dark Chocolate – For pockets of melty, bittersweet indulgence

Optional Add-ins: cinnamon, ginger, or cloves for cozy spice vibes

👩‍🍳 How to Make These Cookies

📝 Step-by-Step Instructions

1️⃣ Line your baking sheet with parchment paper. Set aside.
2️⃣ Melt butter slightly in microwave (about 30 seconds).
3️⃣ Cream butter + sugar together until light and fluffy (1–2 minutes).
4️⃣ Add molasses, vanilla, and egg, mix until thick and smooth.
5️⃣ In a separate bowl, whisk flour + baking soda. Gradually mix into the wet ingredients.
6️⃣ Fold in dark chocolate chunks.
7️⃣ Scoop dough into large balls using a ½ cup scoop and space out on your tray.
8️⃣ Chill dough balls in the fridge for 30 minutes (optional but recommended).
9️⃣ Preheat oven to 350°F (175°C).
🔟 Bake 15 minutes or until edges are golden and centers look slightly underbaked.
🔁 Cool 5 minutes on the sheet, then transfer to a wire rack to finish.

💡 Tips & Tricks

✅ Use room-temperature egg for even mixing
✅ Don’t skip molasses—substitutes don’t deliver the same flavor
✅ Add spices like cinnamon or cloves for a festive touch
✅ For perfect shape, gently press down cookies before baking
✅ Want smaller cookies? Use a ¼ cup scoop and reduce baking time

👩‍🍳 Gemma’s Pro Tips

🔸 Use high-quality dark chocolate for intense cocoa flavor
🔸 Don’t overbake—slightly underdone centers = perfect chew
🔸 Let cookies cool fully before storing for the best texture
🔸 Freeze dough balls and bake fresh when cravings strike
🔸 Store in an airtight container with a slice of bread to keep soft

🧊 Storage & Freezing

🧺 Counter: Store in airtight container up to 4 days
❄️ Freezer (Baked): Freeze for 2 months—microwave 10 sec to revive
🥶 Freezer (Raw Dough Balls): Freeze for 1 month, bake straight from frozen +2 mins

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🍪 Soft & Chewy Molasses Cookies with Dark Chocolate 🍫

Difficulty: Beginner Prep Time 45 mins Cook Time 15 mins Total Time 1 hr
Cooking Temp: 175  C Servings: 10 Estimated Cost: $ 5 Calories: 320 kcl
Best Season: All Seasons

Description

Discover the secret to irresistibly soft and chewy molasses cookies with this easy, flavorful recipe. Made with bold dark molasses and melty dark chocolate chunks, these cookies are a nostalgic treat with a modern twist. Perfect for everyday cravings, cookie exchanges, or freezing for later!

Ingredients

Cooking Mode Disabled

Instructions

  1. Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside.

  2. Melt the Butter: Microwave the butter for about 30 seconds until it’s half-melted.

  3. 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.

  4. 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.

  5. 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.

  6. Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C).

  7. Bake: Bake the cookies for about 15 minutes, or until the edges are golden and the centers look slightly underdone.

  8. 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.

Keywords: molasses cookies, chewy cookies, soft cookies, dark chocolate cookies, old fashioned cookies, fall cookies, freezer cookies, holiday cookies, molasses chocolate cookies
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Frequently Asked Questions

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Can I substitute molasses?

Not recommended! Molasses is key for texture and taste.

Should I use light or dark molasses?

Always dark molasses for baking it adds depth and richness.

Can I add spices?

Absolutely! Cinnamon, cloves, or ginger add lovely warmth.

Can I use chocolate chips instead of chunks?

Yes, but chopped chocolate gives gooier pockets of chocolate.

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