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Chocolate-Molasses Cookies

These cookies should be very soft when they come out of the oven; be careful not to overbake them. As they cool, they will firm up a bit and develop a chewy texture.

  • Prep:
  • Total Time:
  • Yield: Makes 36
Chocolate-Molasses Cookies

Source: Everyday Food, May/June 2003


  • 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)


  1. 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.

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

  3. 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 cool completely. Dust with confectioners' sugar, if desired.

Reviews (9)

  • jenniferevansmarshall 13 Dec, 2013

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

  • KatieC808 8 Jun, 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!

  • rkrearl 11 Sep, 2012

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

  • KellyAnnee 20 Mar, 2011

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

  • edark 13 Dec, 2010


  • edark 13 Dec, 2010


  • debnap 7 Nov, 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!

  • TeeGee9 11 Sep, 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.

  • KnottyKnitterPDX 11 May, 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.

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