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Chocolate-Molasses Cookies

Recipe Summary

prep: 30 mins

total: 1 hr 30 mins

Yield: Makes 36

Ingredients

Ingredient Checklist

4 ounces semisweet chocolate

8 tablespoons (1 stick) unsalted butter

1 1/4 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup light-brown sugar

1 large egg, lightly beaten

2 tablespoons dark, unsulfured molasses

1 teaspoon vanilla extract

Confectioners’ sugar, for dusting (optional)

      Cook's Notes

Dark molasses is richer and less sweet than light molasses. Look for unsulfured molasses, which has a purer flavor than other types.

Gallery

Chocolate-Molasses Cookies

Recipe Summary

prep: 30 mins

total: 1 hr 30 mins

Yield: Makes 36

Chocolate-Molasses Cookies

Chocolate-Molasses Cookies

Chocolate-Molasses Cookies

Recipe Summary

prep: 30 mins

total: 1 hr 30 mins

Yield: Makes 36

Recipe Summary

prep: 30 mins

total: 1 hr 30 mins

Yield: Makes 36

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Yield: Makes 36

Makes 36

Ingredients

Ingredients

  • 4 ounces semisweet chocolate
  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup light-brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons dark, unsulfured molasses
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar, for dusting (optional)

Directions

Preheat oven to 350 degrees. In a large bowl, melt chocolate and butter in the microwave on high in 30-second increments, stirring after each, until chocolate is almost melted. Stir to finish melting; let cool.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add brown sugar, egg, molasses, and vanilla to the cooled chocolatemixture, whisking to combine. Add flour mixture, and stir to combine.

Scoop up dough by the tablespoon, and roll into balls; place 2 inches apart on an ungreased baking sheet. Bake until tops are crackly but cookies are still soft to the touch, about 12 minutes. Let cool 5 minutes, then transfer to a wire rack to coolcompletely. Dust with confectioners’ sugar, if desired.

      Cook's Notes

Dark molasses is richer and less sweet than light molasses. Look for unsulfured molasses, which has a purer flavor than other types.

Cook’s Notes

Dark molasses is richer and less sweet than light molasses. Look for unsulfured molasses, which has a purer flavor than other types.

Reviews (9)

Add Rating & Review

36 Ratings

5 star values:

                                  10

4 star values:

                                  16

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  1

Reviews (9)

Add Rating & Review

36 Ratings

5 star values:

                                  10

4 star values:

                                  16

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  1

Add Rating & Review

36 Ratings

5 star values:

                                  10

4 star values:

                                  16

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  1

36 Ratings

5 star values:

                                  10

4 star values:

                                  16

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  1

36 Ratings

5 star values:

                                  10

4 star values:

                                  16

3 star values:

                                  7

2 star values:

                                  2

1 star values:

                                  1
  • 5 star values:
  • 10
  • 4 star values:
  • 16
  • 3 star values:
  • 7
  • 2 star values:
  • 2
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

12/13/2013

                I recommend letting the batter sit for 10-15 minutes before scooping into balls for baking.  Lets it solidify a little.

Martha Stewart Member

Rating: Unrated

06/08/2013

                Great recipe. Very moist and chewy. I also added 1/4 cup flour and it worked perfect (thanks!). Be sure to let the batter cool for a bit to get the "ball" texture. I rolled them in sparkling sugar before (and after) baking and they looked and tasted great!

Martha Stewart Member

Rating: Unrated

09/11/2012

                Made these for a football tailgate-very very popular. I think the recipe needed more flour-I added an additional 1/4 cup.

Martha Stewart Member

Rating: Unrated

03/20/2011

                These are FANTASTIC!! They spread a little more than I anticipated but a delightful texture! This recipe is a keeper!

Martha Stewart Member

Rating: Unrated

12/13/2010

                +I+loved+them+

Martha Stewart Member

Rating: Unrated

11/07/2010

                So good!!  Not to sweet or to much chocolate - the perfect balance.  They look really pretty with the powdered sugar sprinkled on top. I will make these again for sure!

Martha Stewart Member

Rating: Unrated

09/11/2010

                just made these and they are tasty! i might add a little more molasses next time since i'm the only one that can taste it. love them, def. going into the rotation.

Martha Stewart Member

Rating: Unrated

05/11/2010

                These cookies are amazing!  Just the right balance of chocolate with the slightly sweet molasses.  Tiny bit of crunch leading to a moist center.  Delicious!  I will definitely be making these again.

Martha Stewart Member

Rating: Unrated

12/13/2013

                I recommend letting the batter sit for 10-15 minutes before scooping into balls for baking.  Lets it solidify a little.

Rating: Unrated

Rating: Unrated

06/08/2013

                Great recipe. Very moist and chewy. I also added 1/4 cup flour and it worked perfect (thanks!). Be sure to let the batter cool for a bit to get the "ball" texture. I rolled them in sparkling sugar before (and after) baking and they looked and tasted great!

Rating: Unrated

09/11/2012

                Made these for a football tailgate-very very popular. I think the recipe needed more flour-I added an additional 1/4 cup.

Rating: Unrated

03/20/2011

                These are FANTASTIC!! They spread a little more than I anticipated but a delightful texture! This recipe is a keeper!

Rating: Unrated

12/13/2010

                +I+loved+them+

Rating: Unrated

11/07/2010

                So good!!  Not to sweet or to much chocolate - the perfect balance.  They look really pretty with the powdered sugar sprinkled on top. I will make these again for sure!

Rating: Unrated

09/11/2010

                just made these and they are tasty! i might add a little more molasses next time since i'm the only one that can taste it. love them, def. going into the rotation.

Rating: Unrated

05/11/2010

                These cookies are amazing!  Just the right balance of chocolate with the slightly sweet molasses.  Tiny bit of crunch leading to a moist center.  Delicious!  I will definitely be making these again.

All Reviews for Chocolate-Molasses Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate-Molasses Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest