Desserts

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
Ingredients
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

Notes

Recipe and photo courtesy of Kelley, Chef Savvy

Directions

  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!
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