Chewy Chocolate Ginger Molasses Cookies are old fashioned drop cookies with a perfect blend of ginger, molasses, cinnamon, cocoa, chocolate chips and more! The flavor of this soft cookie is divine.

Cookies with Molasses

This Chewy Chocolate Ginger Molasses Cookies recipe is something you must try. Around here I can’t make these cookies fast enough, with or without the chopped white chocolate.

I believe the reason these cookies are so good is the perfect balance of ginger, molasses, cinnamon, cocoa and cloves. Those flavors, combined with the soft chewy texture, make these cookies absolutely delightful and irresistable!

I just love making cookies with molasses. My grandmother baked with a lot of molasses and that is likely why I do it. She is the reason I do a lot of the things that I do.

I make these amazing Old Fashioned Chocolate Molasses Cookies and Molasses Oatmeal Chocolate Raisin Cookies as well, just to satisfy my molasses craving!

Chocolate Chip Molasses Cookies

I wish I could remember where this awesome recipe came from. I have been using it for so long and always enjoy every bite. My husband’s grandmother used to make cookies just like this which is why he can’t stop eating them either.

Sometimes I use chopped chocolate but most of the time I just use plain old chocolate chips! They work just as well, if not better because there ends up being more chocolate everywhere.

Just smaller pieces of it. Hopefully that makes sense.

Old Fashioned Chocolate Molasses Cookies

Growing up my son used to always love cooking and baking with me. He loved doing construction with my husband, who is an electrician too. He always loved doing things with his hands and keeping busy.

Now he is a foodie and a carpenter!

It’s funny but when my son was young he used to always insist on rolling these cookies into balls and then rolling them in sugar. He loved placing each on the cookie sheet.

Last he would use three of his little fingers or a fork and press each cookie ball down to flatten each a little. He always had the most incredible smile on his face and he looked so serious.

I wish I had taken more pictures.

Molasses Drop Cookies

You can never have too many terrific drop cookie recipes and this recipe is a definite keeper!

They are super easy and freeze beautifully for up to three months even though they have never lasted that long! You will not regret trying them!

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Molasses Oatmeal Chocolate Raisin Cookies

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Chewy Chocolate Ginger Molasses Cookies Video

Chewy Chocolate Ginger Molasses Cookies

Chewy Chocolate Ginger Molasses Cookies are old fashioned drop cookies with a perfect blend of ginger, molasses, cinnamon, cocoa, chocolate chips and more!

5 from 1 vote

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Course Dessert

Cuisine American

Equipment

rimmed baking sheet

Ingredients

2 cups flour
¾ cup unsalted butter, room temperature
¾ cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 large egg
¼ cup molasses
¾ teaspoon ginger, ground
1 tblsp unsweetened cocoa powder
½ teaspoon cloves, ground
1 teaspoon cinnamon, ground
raw sugar - for rolling
6 oz. box white chocolate, chopped (optional)

Instructions

Get out and measure your ingredients! It's time to make some amazing cookies!
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, cocoa and ginger.
Make sure flour mixture is totally blended together. Set aside.
In a large bowl, ideally with an electric mixer, if possible, beat the butter and granulated sugar together.
I usually beat for between 2 and 3 minutes, until mixture is nice and creamy.
Add the molasses and eggs and mix until combined, another 2-3 minutes.
Slowly stir in the dry ingredients and mix until totally combined and incorporated.
Chop chocolate into ¼-1/2 inch chunks, if using. Stir in chocolate pieces.
Transfer to refrigerator and refrigerate until firm, at least 2 hours, if not overnight. Especially if you like a softer, chewier and thicker cookie.
Preheat the oven to 350 degrees. Prepare a foil lined baking sheet with cooking spray or just use parchment paper. Set aside.
Roll the dough into 1 ½ - 2 inch balls or any size you want. Using two fingers or a fork flatten the cookie so that is no thicker than ¾ of an inch and not wider than 2 inches. Just remember to adjust the baking time accordingly.
Next, flip around the cookie dough rounds into the raw sugar and place on your prepared baking sheets. Space the cookies at least an inch or so apart.
Bake for 14-16 minutes or until surfaces crack slightly.
Allow to cool 5 minutes and then transfer to a wire rack to cool completely.
These cookies stay soft and chewy in an airtight container for three days at room temperature. The baked cookies also freeze well in an airtight container for up to 3 months.
Enjoy!