Chewy Chocolate Chunk Molasses Cookies
A soft and chewy ginger molasses cookie loaded with chocolate chunks. The perfect holiday cookie!
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
- Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
- In a stand mixer with the paddle attachment beat together the butter and both sugars until light and creamy, 2-3 minutes.
- Add the molasses and eggs and mix until incorporated. Make sure to scape the sides.
- Stir in the dry ingredients and mix until combined.
- Refrigerate the dough for 1 hour or overnight to allow the flavors to develop.
- Roll the dough into 1-inch balls then roll them in the granulated sugar.
- 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.
- Let the cookies cool for 2 minutes on the baking sheet then transfer to a cooling rack to cool completely.
- Place a couple of chocolate chips on top of each cookie. They will melt as the cookie cools and look pretty!