Chewy Chocolate Chunk Molasses Cookies
Chewy Chocolate Chunk Molasses Cookies are WAY underrated! This soft and chewy, melt-in-your-mouth molasses cookie is loaded with rich chocolate chunks. Whip these old fashioned molasses cookies up in just 20 minutes for the perfect holiday treat.
Looking for more of the BEST Cookie Recipes? Try my Brown Butter Salted Chocolate Chip Cookies, Hot Chocolate Cookies or my Ultra Thick and Chewy Ginger Sugar Cookies.
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Chewy Chocolate Chunk Molasses Cookies
Let’s be honest, you really can’t go wrong with a classic chocolate chip cookie recipe. Chewy, gooey, melty chocolate, and just the right amount of crisp on the edges. But what if I told you that BETTER chocolate chip cookies are possible?
I have the perfect — and upgraded — chocolate chip cookie recipe to make this holiday season. My chewy chocolate chunk molasses cookies are perfectly spiced, soft and loaded with tons of delicious chocolate chunks. These cookies will take your traditional recipes up a notch and are so much better than store-bought. And did I mention this easy cookie recipe only takes 20 minutes? You can’t go wrong with these molasses cookies!
Speaking of saving time, there is NEVER enough of it during the holiday season. Save yourself a few precious hours by whipping up a big batch of these chewy chocolate chunk ginger molasses cookies. This recipe makes more than 2-3 dozen cookies, perfect for putting some extra dough away in the freezer!
Ingredients
The full ingredient list and measurements are listed in the printable recipe below.
- All purpose flour
- Baking soda
- Salt
- Cinnamon
- Ground cloves
- Ground ginger
- Nutmeg
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Eggs
- Molasses
- Granulated sugar for rolling
- Semi-sweet chocolate chunks (optional for topping after the cookies come out of the oven)
How to Make Chocolate Chunk Molasses Cookies
- Preheat the 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, then mix until incorporated. Make sure to scrape 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 under bake 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!
Try these Tasty Tips
- Use something other than chocolate chunks. 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.
- Top with brown sugar. 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.
- Cut your baking time. I like to slightly under bake the cookies to keep them nice and soft in the center.
Here are more delicious and easy cookie recipes to try!
- Peanut Butter Chocolate Chunk Cookies
- Thick Chocolate Chip Walnut Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Ultra Thick and Chewy Ginger Sugar Cookies
- Double Chocolate Coconut Oil Cookies
- Cookie In a Mug
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Chewy Chocolate Chip Molasses Cookies
Chewy Chocolate Chunk Molasses Cookies are WAY underrated! This soft and chewy, melt-in-your-mouth molasses cookie is loaded with rich chocolate chunks. Whip these old fashioned molasses cookies up in just 20 minutes for the perfect holiday treat.
Ingredients
- 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
Instructions
- 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 under bake 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!