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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!
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 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
- 2 1/2 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
- 3 tbsp molasses
- 2 tsp vanilla extract
- 3/4 cup chocolate chips
- Preheat oven to 350°.
- 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.
- Grease a baking sheet or line with parchment paper. Then, use an ice cream scooper to scoop the cookie dough onto the sheet. Bake cookies for 14-18 minutes, or until the edges are set but middle is still slightly soft.
- Transfer cookies to a cooling rack and wait a few minutes before enjoying!
UPDATE NOTE: This post was originally published in December 2018. It was updated with new text and photos in October 2020.