Let's Talk About These Cozy Molasses Cookies

I’ve baked a lot of cookies. Like, seriously, way too many if you ask the people forced to sample things gone slightly awry (thanks, Steve, for being my designated taste-tester). Molasses cookies are my cold weather go-to. The combo of deep, almost mysterious molasses flavor plus a big hit of dark chocolate? Magic. I still remember the first time I tried this—accidentally using baking powder instead of baking soda. Results? Not great, but we survived! Anyway, I've finally nailed it, so I'm sharing.

Why You'll Want to Make These, Even If It’s Not December

I usually pull these out when the days are short, the heating bill’s up, and there’s at least one person loitering in the kitchen. (Honestly, my nephew hovers the moment he hears the beater go.) They’ve become the ‘snowday’ cookie in my house but hey, who’s to say they don’t belong on a rainy spring Sunday, too? The soft chew, those crackly tops, and that melty chocolate… My sister claims she doesn’t even like molasses, but she’s caught red-handed at the cookie tin almost every single time. Not sure what that says about her...

Oh, and don’t get me started on those frustrating cookies that spread into a sad pancake—been there. But not with these, thank goodness.

Bits & Bobs You'll Need (Aka Ingredients)

2 & ¼ cups (about 280g, but sometimes I eyeball it) all-purpose flour – If I run out I’ve used some whole wheat. Cookies get a tad heartier. Not bad!
2 teaspoons baking soda – Don’t substitute with baking powder. Just trust me.
½ teaspoon salt – My gran always used Maldon flakes; honestly, table salt is fine.
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon cloves – Optional, but I love the warmth.
¾ cup (170g) unsalted butter, softened – I’ve swapped in coconut oil in a pinch. Little different but works.
1 cup dark brown sugar – Light brown sugar if that's what you have, but dark gives it more oomph.
¼ cup molasses – Brer Rabbit or Grandma’s are classic, but I’ve used local ones from the farmer’s market and they're great, if unpredictable.
1 large egg
1 cup dark chocolate chunks – I chop up bars. Chips work, too, but big shards melt all gooey. Don’t skimp!
⅓ cup granulated sugar, for rolling

Here’s How I (Usually) Make Them

Preheat your oven to 350°F. Not 375, unless you want slightly crunchier edges. (Good, but not what we're after here.)
Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. Lumpy? Use your fingers, it’s fine. Sometimes I just swirl it with a fork and call it good.
In another big bowl, cream the softened butter and brown sugar till it’s fluffy. Or sort of fluffy. This is where I ‘taste test’ the dough, you know, for research purposes.
Mix in the egg and molasses. It’ll look curdled but, honestly, don’t panic. Always does at this stage.
Slowly add in dry ingredients to the wet. I dump maybe a third at a time. Less flour dust everywhere that way.
Fold in chocolate chunks (or whatever size debris you got from smacking a chocolate bar with a rolling pin—very therapeutic).
Chill the dough for at least 30 min. Okay, I'll admit sometimes I skip this if I’m in a rush, but they do spread more. Up to you.
Scoop out heaped tablespoons and roll into balls. Drop 'em in granulated sugar for a sparkly coat.
Plop on parchment-lined baking sheets with 2 inches between. Don't crowd 'em. (I crammed too many once—they welded. Rookie move.)
Bake for 10-12 minutes. Edges should just set, centers look a little puffy. They’ll firm as they cool—don’t overbake or you’ll miss that chewiness.
Cool on the tray five minutes if you can wait, then move to a wire rack.

Random Little Notes I Wish I’d Known

Room-temp butter matters more than I admitted for years. Melted butter? Cookies go flat as a pancake. Learned the hard way.
Dark chocolate makes these fancy, but milk chocolate also holds its own. Up to you.
Try not to skip the chilling if it’s humid out; dough gets sticky and things get weird.

Other Ways I’ve Made Them (And That One Fail)

I’ve tried swirling in white chocolate (eh, too sweet for me, but some love it).
Once swapped in ginger chips—kind of wild, honestly. Lots of zing. Maybe only for die-hard ginger fans.
Tried coconut sugar once—taste was okay, but texture went a bit odd. Wouldn’t really recommend unless you’re out of options.

If Your Kitchen’s Not Fully Stocked (Mine Seldom Is)

No cookie scoop? Big soup spoon or even your (clean) hands work fine. Rustic is a look.
Parchment paper out? Just grease the tray—cookies might be a little crispier, but still good.

Soft & Chewy Molasses Cookies with Dark Chocolate

How to Store These Beauties (But They Disappear Fast)

Airtight tin or container will keep 'em soft for 3 days, maybe 4. Though, honestly, in my house they never last more than a day! You can freeze formed dough balls and just bake off a few at a time—lifesaver if you want a sneaky midnight snack later.

How We Serve ‘Em (You Do You)

I usually just pile them on a plate. My uncle claims they’re best slightly warm with a weirdly large glass of milk; my partner likes dunking them in tea. dunking cookies is a divisive act in my family. On Christmas Eve I once turned them into ice cream sandwiches with vanilla gelato. Would do again—everyone went silent, always a good sign.

If You’re Willing to Take a Little Advice: Pro Tips

Don’t skip chilling the dough. I once tried rushing this and…they spread into thin, oddly caramelized puddles. Still edible, but not what I wanted.
Sugar rolling: roll them well. Otherwise you miss that sparkly top. It’s mostly for looks, but you eat with your eyes, right?
Keep a close watch at the 10 minute mark. Overbaking leads to crunchy edges (unless you're into that).

Questions People Have Actually Asked Me (Serious and Otherwise)

Can I freeze these cookies?: Yep! Freeze baked cookies or the dough balls. I think they taste even better the next day after thawing; maybe kind of like how soup’s always better on day two.
What if I don’t have molasses?: You could sub in dark corn syrup, but, honestly, the classic flavor takes a hit. I’d wait until you can grab some proper molasses if you can.
Can I make these gluten free?: Absolutely. Use a good 1-for-1 gluten-free flour blend—I like King Arthur’s mix (here’s the one I use sometimes). Texture’s slightly different but still a win.
Where do you get your chocolate?: I grab whatever looks darkest and is on sale! Lately, I've been using Lindt 70% bars or Trader Joe’s Pound Plus bars (like this one!) because they’re affordable and you can really chunk them up.
The dough's too sticky. What gives?: It can be tricky if your butter was too melty or the kitchen’s hot. Add a bit more flour (but not too much, or they get dry). Chilling should fix most issues anyway.

Just a side note: these are the cookies that once mysteriously vanished before a bake sale—swear I saw my neighbor walking away with a suspiciously full Tupperware, but maybe that’s just my imagination running wild. Anyway, hope you bake these, and if they get devoured by midnight, well, you can’t say I didn’t warn you.

Soft & Chewy Molasses Cookies with Dark Chocolate