• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Mug Cakes
  • Military Care Packages
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Mug Cakes
  • Military Care Packages
  • Privacy Policy
  • Disclaimer
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Chocolate Chip Molasses Cookies

    By Wendy Sondov · Published: Jul 15, 2019 · Modified: Oct 23, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Chocolate Chip Molasses Cookies are thick, chewy cookies, flavorful with spice and dark chocolate. These cookies are packed with ingredients to make them chewy and keep them chewy for at least one week. The molasses and spice flavors intensify over time, if you can resist them that long!

    Chocolate Chip Molasses Cookies on a white background with a small knife and chopped chocolate

    I was going through my kitchen pantry when I unearthed a jar of sorghum molasses that I had purchased last fall at a German heritage festival, then forgot all about.  I bought it with no real idea of what sorghum molasses is, other than that it could be used as a sweetener in baking. Luckily, unopened jars of molasses can last up to 10 years in the pantry.

    I dove into molasses research to learn about the different types of molasses and how I could use my rediscovered jar. Several versions of this Chocolate Chip Molasses Cookies were the result.

    No one complained about any of the cookie trials. The flavor (if you like gingerbread-like, spice cookies) was quite tasty in all of the versions. I kept tweaking until I had a recipe that produced chewy longevity.

    closeup of cookie

    I baked molasses cookies with my sorghum molasses and I baked cookies with store brand (Brer Rabbit or Grandma’s). This recipe is a winner with all of them.

    If you have access to sorghum molasses, give it a try. Cookies are a bit sweeter made with sorghum. If you only have access to light/regular store bought molasses, the cookies will be a bit spicier.

    Whatever you use, try these. Chocolate Chip Molasses Cookies are probably cookies more appreciated by adult palates; a bit less sweet and a bit more spiced, speckled with dark chocolate bits. The long lasting chewiness makes these cookies appreciable for longer.

    stack of cookie in front of red bowls

    Frequently asked questions about molasses

    What is molasses?

    Molasses is a thick syrup that is made during the refining of sugar, usually from sugar cane. Light molasses is produced during the first boiling of sugar juice. It is a thinner syrup that is light in color and flavor. Dark molasses is produced during the second boiling of sugar juice. It is a thicker syrup with a dark brown color and pronounced flavor.

    What is sorghum molasses?

    Sorghum is a grain plant that resembles a corn plant. Syrup is extracted from sorghum cane and is then boiled down to produce a thick syrup or “molasses”. Sorghum syrup is sweeter than molasses from sugar cane.

    What is the difference between molasses and blackstrap molasses?

    Blackstrap molasses is produced during the third and final boiling of sugar juice during the refining of sugar. It is the thickest, darkest, and strongest flavored of all of the types of molasses.

    What is molasses used for?

    Light or regular molasses is used in baking recipes to add moisture and sweetness.
    Dark molasses is used to add a stronger molasses flavor to spiced baked goods like gingerbread or to savory dishes.
    Blackstrap molasses, has an intense, slightly bitter flavor, and is used in savory recipes such as barbeque sauce and baked beans.
    Sorghum molasses can be substituted equally for light or regular sugar cane molasses in baked goods, however it will produce a sweeter result.

    closeup of cookies in a red bowl

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In a large bowl, whisk together the flour, baking soda, and spices.
    2. Use an electric mixer to cream together the butter and sugars.
    3. Mix in the egg, egg yolk, molasses and vanilla. Then add the flour mixture and combine.
    4. Fold in the chopped chocolate.
    5. Refrigerate until firm enough to scoop.
    6. When the dough is firm, scoop the dough onto the prepared cookie sheet about 2” apart.
    7. Bake for 8-9 minutes, until set but not browning. Remove from oven.
    8. Immediately, flatten the cookies by gently pressing the top of each cookie with a small spatula until it is the desired thickness.
    cookie balanced on rim of glass of milk

    Tips and variations

    • Experiment with molasses brands to find the flavor you like best. I used Brer Rabbit brand molasses in these cookies, but have also used Grandma’s brand and sorghum molasses. Using dark molasses will give these cookies a gingerbread-like flavor.
    • These cookies rise and spread in the oven. To create a cookie that stays chewy as long as possible, follow the directions carefully.  The recipe calls for gently flattening the cookies with a spatula immediately after removing them from the oven. The flatter shape removes air pockets that cause the cookie to loose moisture and chewiness faster.
    • Dark chocolate comes in many different intensities. I used 60% cocoa dark chocolate in these cookies. Dark chocolate in the United States usually ranges from 35% to 85+% cocoa butter content. Choose the chocolate that tastes best to you.
    • Ethically sourced dark chocolate is easy to find online and in supermarkets. In the supermarkets I buy Choceur and Moser Roth brands at Aldi’s or Divine, Green and Black’s, or Chocolove at my regular supermarket. IKEA also sells inexpensive, ethically sourced chocolate bars.
    • If you aren’t a fan of dark chocolate, or want a sweeter cookie, use finely chopped milk chocolate instead of the dark chocolate.
    Cookie balanced on rim of glass of milk with a bowl of cookies in the background

    More recipes with molasses

    Gingerbread Fall Leaves are delicious cutout gingerbread cookies sponge painted with food coloring to look just like fall leaves.

    Gingerbread Pirate Cookies will make all pirate lovers very happy and will certainly make everyone who sees them smile. These special cookies seem to have leaped right off of the pages of a children's picture book!

    You won't believe how easy it is to make this soft, moist Gingerbread Loaf! The batter is made in the blender!

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Chocolate Chip Molasses Cookies on a white background with a small knife and chopped chocolate

    Chocolate Chip Molasses Cookies

    These thick, chewy cookies are flavorful with spice and dark chocolate.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Chill time: 2 hours
    Total Time: 2 hours 50 minutes
    Servings: 26
    Calories: 173kcal
    Author: Wendy Sondov

    Equipment

    • cookie scoop
    • cookies sheet

    Ingredients

    • 2 ¼ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • ¾ cup unsalted butter
    • ½ cup light brown sugar
    • ½ cup granulated sugar
    • 1 large egg
    • 1 large egg yolk
    • ¼ cup molasses
    • 1 tablespoon vanilla extract
    • 1 cup dark chocolate finely chopped

    Instructions

    • In a large bowl, whisk together the flour, baking soda, cinnamon, and ginger. Set aside.
    • In the bowl of an electric mixer, cream together the butter and sugars.
    • Mix in the egg, egg yolk, molasses and vanilla.
    • Add the flour mixture and mix to combine thoroughly.
    • Fold in the chopped chocolate.
    • Cover with plastic wrap and refrigerate for 1-2 hours to firm enough to scoop.
    • When the dough is firm, preheat the oven to 350° Line a baking sheet with parchment paper.
    • Use a 2 tablespoon scoop to portion the dough onto the prepared cookie sheet about 2” apart.
    • Bake for 8-9 minutes, until set but not browning.
    • Remove from oven. Immediately, flatten the cookies by gently pressing the top of each cookie with a small spatula until it is the desired thickness.
    • Allow the cookies to cool about 5 minutes on the baking sheet then transfer to wire racks to cool completely.
    • To preserve softness as long as possible, up to one week, store the cookies at room temperature in ziplock plastic bags with as much air removed as possible. Even if using a cookie jar or storage container, place the cookies in plastic bags first.

    Notes

    • Experiment with molasses brands to find the flavor you like best. I used Brer Rabbit brand molasses in these cookies, but have also used Grandma’s brand and sorghum molasses. Using dark molasses will give these cookies a gingerbread-like flavor.
    • These cookies rise and spread in the oven. To create a cookie that stays chewy as long as possible, follow the directions carefully.  The recipe calls for gently flattening the cookies with a spatula immediately after removing them from the oven. The flatter shape removes air pockets that cause the cookie to loose moisture and chewiness faster.
    • Dark chocolate comes in many different intensities. I used 60% cocoa dark chocolate in these cookies. Dark chocolate in the United States usually ranges from 35% to 85+% cocoa butter content. Choose the chocolate that tastes best to you.
    • Ethically sourced dark chocolate is easy to find online and in supermarkets. In the supermarkets I buy Choceur and Moser Roth brands at Aldi’s or Divine, Green and Black’s, or Chocolove at my regular supermarket. IKEA also sells inexpensive, ethically sourced chocolate bars.
    • If you aren’t a fan of dark chocolate, or want a sweeter cookie, use finely chopped milk chocolate instead of the dark chocolate.
    Packing tips
    Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the bundles in a column in a freezer weight ziplock bag and press out as much air as possible. For care package shipping longer than 10 days use vacuum sealing.

    Nutrition

    Calories: 173kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 50mg | Potassium: 117mg | Fiber: 1g | Sugar: 12g | Vitamin A: 185IU | Calcium: 21mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First published: July 15, 2019. Last updated: September 9, 2020. Updated for improved reader experience.

    You might also like:

    Peanut Butter Chocolate Chip Bars cut in squaresPeanut Butter Chocolate Chip Bars Chocolate cookie closeup showing melted chocolate chunks on topTriple Chocolate Chunk Cookies
    « Strawberry Brownies
    Lemon Shrewsbury Biscuits »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Cindy Feingold

      July 21, 2019 at 7:04 pm

      I admire your committment to keep testing until chewy longevity is maximized!! That's the best part of molassess cookies. While I have cooled with the grain sorghum, I have yet to try the molasses. Very exciterd to seek it out.
      Love that little knife!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

    More about me →

    Cozy Quick Breads

    • Ocean Spray Cranberry Orange Bread
    • Bob Evans Cherry Bread Recipe
    • Italian Lemon Pound Cake
    • Oatmeal Raisin Quick Bread
    • Coconut Milk Chocolate Chip Pound Cake
    • Chocolate Marble Pound Cake
    Favorite Biscotti Recipes

    Most Popular

    • Golden Raisin Biscuit Cookies
    • Honey Applesauce Cake
    • Espresso Chocolate Shortbread Cookies
    • Cake Mix Mug Cake
    Amazing 1 Minute Mug Cakes

    Footer

    ^ back to top

    About

    Contact

    Privacy Policy

    Disclaimer

    As Seen On

    Copyright © 2012 - 2023 The Monday Box, All Rights Reserved.