Dark Chocolate Molasses Cookies

Rich, velvety dark chocolate and the deep flavor of molasses come together in these chewy cookies, perfect for satisfying your sweet tooth.

With a hint of spice from the baking soda and a sprinkle of sea salt, these treats will become your new favorite indulgence.

Ready Time

45 mins

Yields

4 servings

Ingredients

2 tablespoons unsalted butter, at room temperature
1 tablespoon dark molasses
1/4 cup white granulated sugar
1/4 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips (at least 60% cocoa solids)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, cream together the butter and sugars until light and fluffy, about 2 minutes.

Add the molasses and mix until well combined.

Beat in the egg and vanilla extract until smooth.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the dark chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are set and the centers are just slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 4 cookies

Notes

Make sure to use high-quality dark chocolate chips for the best flavor. If you want a more pronounced molasses flavor, you can increase the amount to 1.5 or 2 tablespoons, but be careful not to overpower the other ingredients.

Don’t overmix the dough, as this will lead to tough cookies.

If you want a crisper edge and chewier center, bake for 11 minutes, but if you prefer a more set cookie, go for the full 12-14 minutes. These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.