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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

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.

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 Add a comment

  • 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!
  • Debbie Ritter
    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.