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!
🧈 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
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.
✅ 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
🔸 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
🧺 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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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!
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.
