If you’re looking for a cookie that’s rich, chewy, and bursting with warm spices, you’ve got to try this Chocolate Molasses Cookies Recipe. It’s one of those treats that feels cozy and nostalgic but with a surprising chocolatey twist that elevates it to a whole new level. I stumbled upon this recipe on a chilly afternoon, and ever since, it’s been my go-to when I want a cookie that’s both comforting and a little bit indulgent. Stick with me—I promise you’re going to love baking (and eating) these little gems!

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Why This Recipe Works

Balanced Warm Spices: The blend of ginger, cloves, and nutmeg perfectly complements the rich molasses and chocolate flavors.
Chewy and Soft Texture: Using molasses and brown sugar keeps these cookies wonderfully moist and chewy, not dry and crumbly.
Chocolate Surprises: Chopped semi-sweet chocolate mixed into the dough adds melty pockets of sweetness that’s simply irresistible.
Easy Yet Impressive: Despite the delicious layers of flavor, the recipe is straightforward and perfect for bakers of all levels.

A close-up view of a cookie broken in half showing two layers of soft, brownish cookie dough with melted dark chocolate chips scattered inside both layers, held gently between a woman's thumb and fingers. The cookie texture looks moist and grainy with darker spots where the chocolate is melted. The background is softly blurred with light colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Chocolate Molasses Cookies Recipe comes from the way these ingredients harmonize to create a deep, spicy, chocolaty flavor that’s both complex and comforting. Plus, I’ve included some tips on the best ingredients to grab at the store so you can nail the flavor right from the get-go.

All-purpose flour: The base for structure — make sure it’s fresh for the best rise.
Ground ginger: Adds warmth and zing; using fresh ground ginger in addition to fresh grated ginger doubles down on that bright spice note.
Ground cloves: A little goes a long way to deepen the spice profile without overpowering.
Ground nutmeg: Gives that cozy, slightly sweet aroma that complements ginger and cloves beautifully.
Unsweetened cocoa powder: Just a tablespoon adds depth and makes the chocolate flavor richer without bitterness.
Baking powder: Helps the cookies puff just right without getting cakey.
Butter (room temperature): Using softened butter gives the dough the perfect creamy texture for mixing and helps keep the cookies buttery soft.
Fresh grated ginger: If you’ve never tried this, fresh ginger adds a fresh, punchy spice you can’t get from just the powder.
Brown sugar: Adds moisture and a mild caramel flavor that pairs beautifully with molasses.
Molasses: The star of the show! It gives that dark, rich sweetness with a hint of smoke that makes these cookies extraordinary.
Semi-sweet chocolate: Chopped chunks fold into the dough so you get pockets of melted chocolate in every bite.
Granulated sugar (for rolling): Coating the dough balls gives a lovely sugary crunch contrast to the soft centers.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Chocolate Molasses Cookies Recipe leaves room for little personal touches—you can easily shift the spice level or even add your favorite mix-ins. Experimenting with this cookie dough has been one of my favorite ways to make it my own.

Variation: Sometimes I swap out semi-sweet chocolate for dark chocolate chunks when I want a more intense chocolate bite. It’s amazing!
Gluten-Free Version: I’ve successfully used a 1:1 gluten-free baking flour blend, just be sure to chill the dough longer for easier handling.
Spice it Up: For a bit of heat, try adding a pinch of cayenne pepper or a dash of black pepper to accentuate the warmth of the spices.
Nutty Add-Ins: Adding chopped pecans or walnuts can give a wonderful crunch that contrasts the chewy texture.

Step-by-Step: How I Make Chocolate Molasses Cookies Recipe

Step 1: Mix the Dry Spices and Flour

Start by whisking together all the dry ingredients: flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder. This ensures the spices are evenly distributed so you get that perfect flavor punch in every bite. I always take a moment here to really smell the spices—it’s when the kitchen starts to feel like a cozy hug.

Step 2: Cream Butter, Fresh Ginger, Brown Sugar, and Molasses

In a separate bowl, beat together the softened butter, fresh grated ginger, brown sugar, and molasses until the mixture is light and creamy. This step is crucial because it builds your cookie’s moist, chewy texture. Don’t rush—taking the time here will pay off when the cookies come out tender and flavorful.

Step 3: Combine Wet and Dry Ingredients Slowly

Add the flour mixture to the molasses mixture in two or three batches, beating on low speed so the flour magically blends in without overmixing. Overworking dough can lead to tough cookies, so keep it gentle. Once everything is combined, fold in the chopped semi-sweet chocolate by hand to make sure those melty chunks don’t get pulverized.

Step 4: Chill the Dough

Wrap your dough tightly in plastic wrap and refrigerate for at least one hour. This step is a game-changer—it firms up the dough, enhances the flavors, and makes the cookies easier to shape. I’ve even chilled it overnight sometimes when I’m busy, and the flavor gets even better.

Step 5: Shape, Sugar, and Bake

Preheat your oven to 325ºF. Divide the dough into 24 pieces (I like to first quarter it, then split each quarter into six). Roll each portion into a ball, then roll them in granulated sugar for a pretty, sparkly crunch on top. Place on parchment-lined baking sheets and bake until the cookies form those irresistible lightly cracked tops—about 12 minutes. Don’t let them overbake; they should still be soft around the edges.

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Pro Tips for Making Chocolate Molasses Cookies Recipe

Room Temperature Butter: Make sure your butter is softened but not melted—the texture is key for creamy mixing and soft cookies.
Chill the Dough: Don’t skip chilling! It helps the dough firm up so the cookies spread less and have an even texture.
Use Fresh Grated Ginger: It gives a fresh zing that elevates the dried spices and brightens the entire flavor profile.
Watch the Bake Time: Remove from oven as soon as you see light cracks on top—overbaked cookies get hard instead of chewy.

How to Serve Chocolate Molasses Cookies Recipe

Round cookies with a rough, cracked surface are shown cooling on a metal wire rack. Each cookie has a deep golden-brown color with dark brown chocolate chunks scattered within, creating contrast. The texture looks slightly grainy with some sugar crystals visible on the top. The wire rack rests on a white marbled surface, highlighting the cookies. The arrangement forms a neat grid, showing several cookies closely packed together. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle a bit of flaky sea salt on top just before baking sometimes—it cuts through the sweetness and highlights the molasses notes. A light dusting of cinnamon sugar can also add a festive twist that’s perfect for sharing during holidays.

Side Dishes

These cookies go beautifully with a hot cup of chai tea or a mug of rich coffee—the spices in the cookie complement those drinks perfectly. For a more indulgent pairing, serve alongside vanilla ice cream or a dollop of softly whipped cream for dessert.

Creative Ways to Present

For parties, I’ve arranged these cookies on a tiered stand decorated with fresh rosemary sprigs and dried orange slices—it makes an inviting and rustic presentation. You can also sandwich them with cream cheese frosting or marshmallow fluff for a decadent treat that feels special but is so easy to put together.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store these cookies in an airtight container at room temperature if I plan to eat them within a few days. They stay soft and chewy for about 4-5 days—if you notice them drying out, a slice of bread in the container works wonders to keep moisture in.

Freezing

I’ve frozen the dough balls wrapped individually in plastic wrap and packed in freezer bags, which lets me bake fresh cookies whenever the craving hits. Also, once baked and cooled, the cookies freeze well—just thaw at room temperature or gently warm before serving.

Reheating

To refresh the cookies, I pop them in a 300ºF oven for 5 minutes, or microwave for about 10-15 seconds. Either way brings back that soft, chewy texture like they’re straight out of the oven.

FAQs

Can I use dark molasses instead of regular molasses?

Yes! Dark molasses will give your cookies a more intense, slightly bitter flavor and deeper color. It’s delicious if you prefer a bolder molasses taste, but if you want a milder sweetness, stick with regular molasses.
Do I have to use fresh grated ginger, or can I omit it?

Fresh grated ginger really brightens up the spice profile and adds a zingy freshness you won’t get from dried ginger alone. However, if you don’t have fresh ginger on hand, you can omit it or add an extra ½ teaspoon of ground ginger instead.
Why do I need to chill the cookie dough?

Chilling solidifies the fat in the dough, which helps the cookies hold their shape and develop a chewier texture. It also gives the flavors a chance to meld. Skipping this step can lead to flat, spread-out cookies.
How do I store leftover Chocolate Molasses Cookies?

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of fresh bread to the container to maintain moisture.

Final Thoughts

Honestly, this Chocolate Molasses Cookies Recipe feels like a hug in cookie form. It’s that perfect balance of spicy warmth and chocolate comfort, and every batch I make reminds me why I keep coming back to it. Whether you’re gifting them to friends or just treating yourself on a quiet afternoon, these cookies deliver that joyful satisfaction that makes baking feel truly special. Go ahead, give them a try—you’ll be so glad you did.