Chewy Chocolate Chunk Molasses Cookies. A soft and chewy ginger molasses cookie loaded with chocolate chunks. The perfect holiday cookie!
Thank you Save-A-Lot for sponsoring this post! The opinions and text are all mine.
I’ve got the perfect cookie to make this holiday season. These Chewy Chocolate Chunk Molasses Cookies are perfectly spiced, soft, chewy and loaded with tons of chocolate chunks. These cookies are so much better than store-bought and they are easy to make at home!
If you prefer you can always omit the chocolate chunks (white chocolate chips would be good in these as well). I like to do half with chocolate and half without.
To get these cookies extra chewy I added brown sugar and allowed the cookies to chill in the refrigerator for an hour. It really helps to develop the flavor of the cookies but is optional if you are short on time.
I also like to slightly under bake the cookies to keep them nice and soft in the center.
Save time this holiday season and whip up a big batch of these Chewy Chocolate Chunk Ginger Molasses Cookies. This recipe makes over 2-3 dozen cookies. Perfect for putting some extra dough away in the freezer.
I was able to grab everything I needed from Save-a-lot. They have everything you would need for your holiday baking!
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Chewy Chocolate Chip Molasses Cookies
- 4 cups all purpose flour
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1 1/2 sticks 3/4 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup molasses
- sugar for rolling
- semi-sweet chocolate chunk optional for topping after the cookies come out of the oven
- Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
- In a stand mixer with the paddle attachment beat together the butter and both sugars until light and creamy, 2-3 minutes.
- Add the molasses and eggs and mix until incorporated. Make sure to scape the sides.
- Stir in the dry ingredients and mix until combined.
- Refrigerate the dough for 1 hour or overnight to allow the flavors to develop.
- Roll the dough into 1-inch balls then roll them in the granulated sugar.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes. I like to slightly undertake them. They will still look a bit soft on the top when you take them out.
- Let the cookies cool for 2 minutes on the baking sheet then transfer to a cooling rack to cool completely.
- Place a couple of chocolate chips on top of each cookie. They will melt as the cookie cools and look pretty!
This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.