Chewy Chocolate Molasses Cookies are perfect for nibbling and just right for making ice cream sandwiches.
My aunt used to keep her chocolate chips locked high in a cupboard and she carried the key in her apron. She had seven boys so sweet things just weren’t safe in her house.
The thought used to make me laugh, in a “Can you imagine?” sort of way.
And now I have two of my own monkeys in the kitchen. They climb on the counters and rummage through every cupboard looking for chocolate chips, baking sprinkles and other sweet treats.
I found an empty yogurt container full of chocolate chips tucked at the back of my daughter’s closet and I came to discover that my son was selling chocolate chips at school. Twenty-five cents for five.
That’s why I had to hide these chocolate molasses cookies and ration them out. They just wouldn’t survive if they were left out in the open.
Now as molasses cookie recipes go these chocolate molasses cookies are very mild. There are no spices, but they would be delicious with a hint of ginger, cinnamon and a pinch of cloves. Or try them with a teaspoon of Chinese Five Spice powder.
They’re soft, chewy and delicious, perfect for nibbling and just right for making ice cream sandwiches.
Chewy Chocolate Molasses Cookie Recipe
From the blog Serious Eats
Makes about 2 dozen cookies
- ¾ cup butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup Crosby’s Fancy Molasses
- 2 cups flour
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- ½ cup sugar for rolling cookies in
- In large bowl, whisk butter with brown and white sugars, and salt.
- Whisk in egg, vanilla, and molasses.
- In medium bowl, whisk flour with cocoa and baking soda (sift cocoa if it’s lumpy).
- Whisk into wet mixture until just combined.
- Chill until firm (10 to 20 minutes).
- Place 1/2 cup sugar in bowl.
- Scoop dough by tablespoonful and roll into balls.
- Roll balls in sugar.
- Place on a parchment-lined baking sheet about two inches apart.
- Bake at 375 F just until puffed and beginning to crack (7 to 8 minutes)
- Immediately after removing from oven, give pans a hard tap so the cookies settle in.
- Let cookies cool on pan 2 minutes, then transfer to wire rack to cool completely.
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Make this recipe delicious with Crosby’s Molasses.
Chocolate and molasses is a delectable combination. Try these chocolate molasses crinkles studded with chocolate chips.