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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.

Source: Everyday Food, May/June 2003
Total Time Prep Yield



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.

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How would you rate this recipe?
  • MS11367264
    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.

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