Chewy Chocolate Chunk Molasses Cookies

Chewy Chocolate Chunk Molasses Cookies

A soft and chewy ginger molasses cookie loaded with chocolate chunks. The perfect holiday cookie!

Difficulty Easy
Serves 2-3 doxen
Prep Time 10 minutes
Cook Time 10 minutes
4 cups all purpose flour
4 teaspoons baking soda
½ teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
⅛ teaspoon nutmeg
1½ sticks (3/4 cup) unsalted butter, softened
1¼ cup granulated sugar
½ cup light brown sugar
2 large eggs
½ cup molasses
Sugar for rolling
Semi-sweet chocolate chunk, optional for topping after the cookies come out of the oven


Recipe and photo courtesy of Kelley, Chef Savvy


  1. Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
  3. In a stand mixer with the paddle attachment beat together the butter and both sugars until light and creamy, 2-3 minutes.
  4. Add the molasses and eggs and mix until incorporated. Make sure to scape the sides.
  5. Stir in the dry ingredients and mix until combined.
  6. Refrigerate the dough for 1 hour or overnight to allow the flavors to develop.
  7. Roll the dough into 1-inch balls then roll them in the granulated sugar.
  8. Place the cookies on the prepared baking sheets and bake for 8-10 minutes. I like to slightly undertake them. They will still look a bit soft on the top when you take them out.
  9. Let the cookies cool for 2 minutes on the baking sheet then transfer to a cooling rack to cool completely.
  10. Place a couple of chocolate chips on top of each cookie. They will melt as the cookie cools and look pretty!