Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot cup of cocoa or coffee (especially with my gingerbread creamer). And the best part? They freeze beautifully, so you can keep a batch in your freezer and just take one or two out at a time to enjoy with your afternoon cup of tea or coffee. :)
Why You’ll Love these Molasses Cookies
Molasses creates an incredible chewy texture when added to cookies, as well as a slight sweetness with a rich and earthy flavor. If regular cookies tend to be a bit too sweet for you, I bet you’ll be a fan of these chocolate molasses cookies. Not only is the sweetness not super over the top, but the warm spices and semi-sweet chocolate give the cookie a little kick that helps counteract the sweetness. The flavor combination is absolute heaven! They’re almost like a snickerdoodles and gingerbread love child… but with a touch of chocolatey goodness.
What Kind of Molasses to Use
I used Grandma’s Original Molasses for these cookies. While you can use blackstrap molasses, keep in mind that it has a much more intense, slightly bitter flavor and the ingredients in these cookies were not formulated using that type of molasses. Will it still be good? Maybe! At the end of the day, that’s going to be a matter of personal preference.
How to Store Chocolate Molasses Cookies
Once the cookies have cooled completely to room temperature, store them in an air-tight container to keep them from going stale. The cookies will keep at room temperature for about a week, or you can freeze them for about three months. I absolutely love keeping these in the freezer so I can take just one or two out at a time. I like to microwave the frozen cookie for a few seconds to make it extra soft and gooey.
Can I Substitute the Fresh Ginger?
While I do think the fresh ginger is what makes these cookies extra special, you can substitute it for more ground dried ginger if needed. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the recipe below.
Chocolate Molasses Cookies
Servings 24 cookiesIngredients
- 1.5 cups all-purpose flour ($0.23)
- 1.25 tsp ground ginger ($0.12)
- 1/4 tsp ground cloves ($0.02)
- 1/4 tsp ground nutmeg ($0.02)
- 1 Tbsp unsweetened cocoa powder ($0.04)
- 1 tsp baking powder ($0.02)
- 8 Tbsp butter, room temperature ($0.80)
- 1 Tbsp fresh grated ginger ($0.30)
- 1/2 cup brown sugar ($0.24)
- 1/2 cup molasses ($1.18)
- 4 oz. semi-sweet chocolate ($3.49)
- 1/4 cup granulated sugar ($0.04)
Instructions
- Add the flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder to a bowl and stir until well combined.
- To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. Use a mixer to beat these ingredients together until light and creamy.
- Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
- Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
- When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
- Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
- Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.
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Nutrition
Video
How to Make Chocolate Molasses Cookies – Step By Step Photos
Add 1.5 cups all-purpose flour, 1.25 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 Tbsp cocoa powder, and 1 tsp baking powder in a bowl and stir until well combined.
Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl.
Use a mixer to beat the wet ingredients together until they are light and creamy.
Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.
Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.
Stir the chopped chocolate into the cookie dough.
Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.
When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat.
Place twelve of the shaped cookies on a parchment-lined baking sheet.
Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.
Transfer the cookies to a cooling rack to cool for a few minutes, or serve warm. Allow the cookies to cool completely to room temperature before storing in an air-tight container.
Forgot to add that I got 28 cookies out of my batch. I guess I wasn’t that exact in forming them!
Just made these, and they are quite yummy. The fresh ginger adds a nice kick, and a “freshness” to the cookie…almost tastes like its good for you! They were a nice change from the super sweet cookies we are used to, and the chocolate was a great compliment to this gingery cookie. Certainly a new Christmas (and heck, all year round) favourite!
PS I don’t they should be called gingersnaps since they aren’t rock hard, they’re nice and soft…at least mine are. Also, would probably roll in powdered sugar next time for less sweet and distinct Christmas look.
Made these tonight, it did make exactly 24! I accidentally added 1/4 cup white sugar to the dough, wouldn’t recommend that as they are pretty sweet, however other than that great texture and flavor. Thanks, made these for my boyfriend’s potluck tomorrow.
this sounds intriguing!
Thanks for the recipe! Made it last night, was awesome. I added some cayenne pepper, didn’t really taste it in the small amounts. I’ll definitely try adding more next time.
Thanks, Lassarina! Fixing it now :)
Hi Beth–I think you’re missing the chocolate step in the write-up. I see it in the photos, but not in the text steps (which is what I usually print for keeping your recipes handy!)
These cookies look soooo good! Drooling. Drooling. Drooling. I am definitely saving this recipe to try soon!
mattarse – that might work, although the molasses is responsible for a lot of the flavor in this cookie :(
These sound wonderful! But here in Czech Republic molasses is incredibly expensive, I think I’ll have to cut it and replace with some more brown sugar……but then I’m worried about the moisture content. Maybe add .25 cup brown sugar to the recipe and a little water as needed at the end? Not much experience with this substitution but will try it in a few days.
Yes! Finally! The cookie that I’ve been waiting for :-) Thanks for sharing! I know the family will love this… I will for sure.
dough is chilling as we speak :)
Chocolate + gingerbread is totally my combination this year — I just made a g-bread loaf with chocolate ganache and basically can’t stop snacking on it. This will have to be the next delicious attempt!
Oh rats. I had completely convinced myself I wouldn’t bake this year until I saw your post.
I love every single thing you do. I can’t remember how I found you, but you rock.
Can we substitue semi-sweet chocolate chips for the baking chocolate?
Yes, that would probably still be delicious!