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!
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.
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.
Frequently asked questions about 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.
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.
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.
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.
- In a large bowl, whisk together the flour, baking soda, and spices.
- Use an electric mixer to cream together the butter and sugars.
- Mix in the egg, egg yolk, molasses and vanilla. Then add the flour mixture and combine.
- Fold in the chopped chocolate.
- Refrigerate until firm enough to scoop.
- When the dough is firm, scoop 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.
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.
More cookie recipes with molasses
All lovers of chewy, spiced cookies will be delighted with Chocolate Chip Molasses Cookies, an old-fashioned treat that never goes out of style!
Chocolate Chip Molasses Cookies
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- 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.
First published: July 15, 2019. Last updated: September 9, 2020. Updated for improved reader experience.