I saw these Chewy Chocolate Molasses Cookies in the September 2021 Costco Connection magazine and knew we would love them. The original recipe is from Anna Olson (annaolson.ca).
They began life with a bunch of grated and ground ginger in them, but I’ve left most of that out since I don’t prefer the strong taste of ginger.
The final version is a soft, chocolaty, deeply flavorful cookie with just enough molasses and spice to make them a delicious addition to holiday baking.
These chocolate cookies are fairly quick and easy to throw together in one bowl – wet ingredients mixed in with the dry ingredients. Add chocolate chips and toasted nuts (optional) and you’re done.
The recipe calls for a 2-hour or more refrigeration period and you’ll find it really does need it. The batter/dough is very thin – almost like brownie batter – and needs to firm up quite a bit to create the pretty, crackly end result.
Molasses adds such a nice depth to these and the spices really make it a special cookie. You’ll be reminded that the holidays are around the corner when you get a whiff of the cinnamon and bit of ginger while they’re baking.
These Chewy Chocolate Molasses Cookies will be a unique and delicious addition to Thanksgiving or Christmas desserts table.
They’re best the first or second day after baking, but will still be pretty good on the 3rd day. If you want to do pre-baking, just let them cool completely and then freeze them for use later.
- 3/4 C butter, melted
- 1/3 C brown sugar, packed
- 1/3 C granulated sugar
- 1/3 C molasses
- 1 large egg
- 1 tsp vanilla
- 1 1/2 C all-purpose flour
- 1/2 C cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 C chocolate chips
- 1 C chopped toasted pecans (optional)
- 1/2 C granulated sugar (for rolling dough)
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar and molasses. Whisk in the egg and vanilla until blended.
- Sift the flour, cocoa powder, baking soda, cinnamon, ginger, and salt into the wet ingredients and stir until thoroughly combined. The dough will be thin, like brownie batter.
- Stir in the chocolate chips and, if desired, the pecans. Place bowl in the refrigerator for at least 2 hours.
- Preheat the oven to 350°. Prepare two cookie sheets with parchment paper (or spray very lightly with cooking spray
- Roll 1 tablespoon of dough into a round ball and roll in sugar. Place on cookie sheet and repeat with remaining dough, making sure dough balls are at least 2 inches apart (they spread quite a bit). Bake for 11 to 12 minutes - middle will still be a little puffy to the touch. (Keep dough bowl in the refrigerator while cookies are baking to keep the dough stiff.)
- Cool the cookies on the baking sheet for about 5 minutes, then move with a spatula over to a rack to completely cool.
- Store in a sealed cookie container for up to 3 days for the best taste or freeze after cooled completely.
Original recipe had 1 1/2 tbsp of grated fresh ginger and a whole teaspoon of ground ginger. I liked them better without the fresh ginger and with only 1/4 tsp of ground ginger.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 115mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g
Nutrition Values are Approximate