Chocolate Molasses Cookies {perfectly soft & chewy}
Soft and chewy chocolate molasses cookies with a sugar crunch and chocolate dip—easy to make, rich in flavor, and perfect for any occasion!
There’s something about the aroma of freshly baked cookies wafting through the house that feels like an instant hug. These chewy molasses cookies combine the best of both worlds: the deep, rich flavors of molasses and cocoa paired with the chewy, buttery texture you crave in a cookie. Perfect for a cozy afternoon treat or a festive holiday platter, these cookies promise to win over anyone who takes a bite. I brought these to a neighborhood cookie exchange party this year and they were a hit!
Whether you’re a seasoned baker or new to the kitchen, this recipe is straightforward, satisfying, and brimming with chocolatey goodness. From the subtle crunch of sugar-coated exteriors to the indulgent chocolate-dipped finish, these cookies are a joy to make and even more delightful to eat. Here’s everything you need to know about this irresistible recipe, along with tips to make it your new favorite.
Why You’ll Love These Soft Molasses Cookies
- Unbeatable texture: These cookies strike the perfect balance between soft and chewy with a slight crunch from the sugar coating.
- Rich flavor profile: Molasses flavor and a bit of cocoa powder come together to create a complex, decadent flavor enhanced by melted chocolate on top.
- Easy to make: With simple, accessible ingredients and straightforward steps, this recipe is approachable for bakers of all skill levels.
- Customizable for any occasion: Dress these cookies up with festive sprinkles for the holidays or keep them simple for everyday indulgence.
A Breakdown of the Ingredients
- Butter: Softened butter is the backbone of this recipe, lending richness and a tender texture to the cookies.
- Molasses: This key ingredient brings a deep, slightly smoky sweetness and moisture, making these cookies uniquely flavorful.
- Brown Sugar: Adds a caramel-like sweetness and works with the molasses to enhance the chewiness. Dark brown sugar enhances the molasses flavor even more.
- Egg Yolk: These add richness and contribute to the soft texture of the cookies.
- Sea Salt & Vanilla Extract: Both balance and amplify the flavors in the recipe.
- Cocoa Powder: Delivers that unmistakable chocolate flavor we all love. Use a high-quality cocoa powder for the best results.
- Flour: The structure of the cookies relies on all-purpose flour, which keeps them soft and tender.
- Baking Soda: Provides the lift that makes these cookies puff up slightly before flattening into the perfect chewy consistency.
- Granulated Sugar: Rolling the dough balls in sugar gives the cookies a lightly crisp, sweet exterior.
- Chocolate Chips: Melted and used for dipping, these chips elevate the cookies with an extra dose of indulgence.
How to Make Chocolate Molasses Cookies
- Prep your oven and pans: Preheat the oven to 350°F and line a cookie sheet with parchment paper for easy cleanup.
- Mix the wet ingredients: In the bowl of a stand mixer, cream together the softened butter, salt, vanilla, egg yolks, and brown sugar until smooth and fluffy. This step ensures the sugar is fully incorporated, setting the stage for a tender dough.
- Add the molasses: Pour in the molasses and continue mixing until the mixture is well combined and velvety.
- Incorporate the dry ingredients: Gradually add the flour, cocoa powder, and baking soda to the wet mixture. Beat until you have a smooth, cohesive dough.
- Shape and coat: Scoop cookie dough using a cookie scoop to portion out dough and roll it into balls. Then, coat each ball in granulated sugar for a sparkly, sweet finish.
- Bake to perfection: Arrange the the balls of dough on the prepared baking sheet and bake for 8-10 minutes. Look for cracks on the surface—this indicates they’re perfectly baked. Move the cookie to a cooling rack until room temperature.
- Dip and decorate: Melt the chocolate chips and dip each cooled cookie halfway into the melted chocolate. Add sprinkles if desired. Let the chocolate set before serving.
How to Store the Recipe
These Christmas cookies store beautifully, making them perfect for preparing in advance.
- At room temperature: Keep the cookies in an airtight container for up to 5 days. The sugar coating helps maintain their freshness and chewiness.
- In the refrigerator: Store in an airtight container for up to 10 days. Let the cookies come to room temperature before serving for the best texture.
- In the freezer: Place cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.
Tips for Making One of the Best Molasses Cookie Recipes
- Use room temperature ingredients: Ensure the butter and egg yolks are at room temperature for smoother mixing and better texture.
- Don’t over mix the dough: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
- Test for doneness early: Keep a close eye on the cookies in the oven. They’re ready when they crack but still look slightly underbaked in the center—they’ll continue to set as they cool.
- Choose quality chocolate: For the melted chocolate, use high-quality chips or a chocolate bar for superior flavor and texture. The chocolate lovers in your life will thank you!
- Customize the coating: Try rolling the dough in cinnamon sugar or adding crushed nuts or coconut to the melted chocolate for extra flair.
From the first bite, this chewy cookie will win you over with their rich flavor, chewy centers, and delightful sugar crunch. Whether you’re baking for a special occasion or just treating yourself, this recipe is a must-try. So, grab your mixing bowl and indulge in the sweet satisfaction of homemade cookies!
FAQs
1. Can I substitute molasses with something else?
If you don’t have molasses on hand, dark corn syrup or honey can be used, though the flavor will differ slightly. For a closer match, use blackstrap molasses if available.
2. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours. Just let it sit at room temperature for 10-15 minutes before rolling into balls.
3. Do I have to dip the cookies in chocolate?
Not at all! The cookies are delicious on their own. The chocolate dip is an optional step that adds extra indulgence and is perfect of the holiday season, but they’ll be just as satisfying without it.
4. Can I freeze the dough instead of baked cookies?
Yes! Roll the dough into balls, skip the sugar coating, and freeze them on a baking sheet until solid. Then, transfer to a freezer bag. When ready to bake, roll in sugar and bake directly from frozen, adding 1-2 minutes to the bake time.
5. How can I make these cookies gluten-free?
Swap out the all-purpose flour for a gluten-free 1:1 baking blend. The texture may vary slightly, but the cookies will still be delicious.
Chocolate Molasses Cookies {perfectly soft & chewy}
Ingredients
- 3/4 cup butter softened
- 1/4 cup molasses
- 1 cup brown sugar
- 3 egg yolks
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1 2/3 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/2 cup granulated sugar for rolling
- 1 cup semi-sweet chocolate chips
Instructions
- 1. Heat oven to 350°F. Line two baking sheets with parchment paper.
- In a stand mixer, beat butter, salt, vanilla, egg yolks, and brown sugar until the mixture is smooth and airy.
- Add molasses into the mixture and beat until well combined.
- Add your flour, cocoa powder, and baking soda to wet mixture. Beat for another minute or until dough is smooth.
- Begin rolling dough mixture into balls using two tablespoons worth of dough.
- Once balls are formed, roll them in granulated sugar.
- Bake for 8-10 minutes or until cookies begin to crack in oven. Allow to cool before serving, as cookies will flatten out.
- Once cooled, melt chocolate and dip cookies into melted chocolate. Top with sprinkles. Enjoy!