Molasses Chocolate Chip Cookies
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Made with cinnamon, ginger and molasses, these Molasses Chocolate Chip Cookies are a must-make. They’re soft and chewy and loaded with chocolate chips — a serious crowd-pleaser!
I seriously cannot get enough of these molasses chocolate chip cookies! They’re soft, chewy (just like my chewy coconut cookies) and contain the perfect amount of molasses and chocolate.
They count as a holiday cookie, but can also be a cozy fall/winter cookie, too. Oh, and can you really go wrong with any kind of chocolate chip cookie?! Nope!
Ingredient notes
Molasses – Preferably organic molasses because I think the flavoring is a little better, but regular molasses with absolutely work if you can’t find organic.
Spices – Cinnamon, ginger and cloves enhance the molasses flavor, and are an absolute must in this recipe
Brown sugar – Preferably dark brown sugar because it has more of that molasses flavor; but, light brown sugar will work in a pinch
All purpose flour – I only tested these cookies with AP flour, so I’m not sure about any substitutions
Chocolate chips – Can also use chopped chocolate
Step-by-step instructions
Step 1: Mix dry ingredients. In a medium bowl, stir the flour, baking soda, salt, cinnamon, ginger, and cloves together.
Step 2: Cream butter and sugar. In a separate large bowl, use a stand mixer (or hand mixer) to cream the butter and sugar together for 1-2 minutes until incorporated.
Step 3: Add other wet ingredients. Add the egg, molasses and vanilla to the bowl with the creamed butter and whisk until combined.
Step 4: Add in the dry ingredients, then stir the chocolate chips in by hand.
Step 5: Scoop cookie dough. Use an ice cream scooper to scoop the cookie dough onto a greased or lined baking sheet, making sure to leave at least 2″ between the balls of cookie dough.
Notes and FAQs
If you need more proof that these cookies are 10/10, I have feedback directly from my next door neighbors, who I had taste test these cookies:
“These cookies taste like a chocolate-y autumn paradise.”
“Omg Erin these cookies!!”
“I’m not even a molasses fan but these cookies are INSANE!”
There ya have it!! They’re a must-try. A few last tips:
- You can substitute a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) if you’re sensitive to eggs
- If you like salty/sweet, sprinkle a little sea salt over the cookies right after they come out of the oven
What kind of chocolate should I use?
I recommend using semi sweet or dark chocolate chips. If you’re using chopped chocolate, opt for a chocolate bar that’s at least 65% cacao.
How should I store these?
Store cookies in a container at room temperature for up to 48 hours. Or, place them in a freezer-safe bag for up to 2 months.
More cookie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Molasses Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cloves
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 egg
- 1/4 cup molasses
- 2 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°. Line a large baking sheet with parchment paper, or spray with nonstick spray; set aside.
- Stir flour, baking soda, salt, cinnamon, ginger, and cloves together in a medium bowl; set aside.
- In a separate large bowl, cream butter and brown sugar together for 1-2 minutes; then, add egg, molasses, vanilla and stir to combine. Add the dry ingredients to the bowl and stir until combined, then stir in the chocolate chips by hand.
- Spray an ice cream scooper with nonstick spray (the dough will be a bit sticky!), then use it to scoop the cookie dough onto the prepared baking sheet. Bake cookies for 11-12 minutes, or until the edges are set but middle is still slightly soft.
- Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a cooling rack. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in December 2018. It was updated with new text and photos in October 2020.
Cookies were delicious but mine also spread a lot and were flat
Thanks for all your great recipes Erin
You’re welcome! Normally when cookies spread too much, it’s because there’s either too much butter or not enough flour. You could try adding 1/4 cup more flour next time and that should help.
What a delicious take on a chocolate chip cookie! The molasses and spices add such a nice warm flavor and I added the flaky sea salt as well. Perfect addition to my holiday cookie tray!
#TAECookingChallenge
Made these last week, added the sea salt after baking. They were “Foodtastic” Already been asked to bake off a few dz. for X mas. This is a keeper recipe.
So happy these cookies were a winner!
I used Glutten Free Namaste flour and the cookies came out flat as a pan cake – I do not know what I did to cause this. Taste good though Any suggestions?
Hi! Hmm.. usually cookies that spread super flat either had too much butter or not enough flour. I’ve recently made these cookies so I know the recipe works. Make sure you’re measuring the flour correctly and that your oven is the correct temperature. You may also want to line your baking sheet with parchment paper or a silicone mat too.
, Didn’t do it for me. I took them out of the oven about 30 minutes ago. Just tried one. They don’t taste like chocolate chip cookies at all. The clove is a bit strong & the cookies are a bit dry. I like that they are thick and soft, I will probably end up throwing them away. But now I know. But the way, I like your name Erin.
Erin!!! You have redefined something here. These are incredible. Thank you!!
Omg thank you! The key to elevating molasses cookies is to add chocolate chips 😉
I made these and mine came out super flat as well. I’m going to try and cut the sugar by 1/2 next time. They are plenty sweet. They are very tasty though!!