Molasses Chocolate Chip Cookies

June 13, 2021

Oh chocolate chip cookies… everyone loves them and for good reason! Anyone can make them, they are incredibly customizable and delicious. When it comes to deciding on what kind of chocolate chip cookie you want to bake up, your first decision should be if you want your cookies to be thick and fluffy or thin and chewy. If you want your cookies to be thick and fluffy, then I would head straight towards my super soft chocolate chip cookie recipe, but if you are looking for a thinner and more chewy cookie, then you should definitely try these molasses chocolate chip cookies.

Why molasses, you ask? Well, typically recipes for thin, chewy chocolate chip cookies contain corn syrup and although I do use corn syrup for certain recipes, I prefer an ingredient with a little more nutrient content, so I added molasses instead and then turned out fantastic!

Molasses is a great substitute for corn syrup and it only mildly alters the flavor of these cookies. I personally love the flavor of molasses, but in these cookies, it is just a light, warm layer of flavor in the background of the overall deliciousness of these cookies. In addition to that extra layer of flavor, it gives these cookies a gorgeous golden color and great chewy texture.

Sound like something you would enjoy? Well, then let’s get started…

To make a big batch of large molasses chocolate chip cookies (about 24 cookies), you will need 1 large egg and 1 egg yolk, 1/4 cup of molasses, 12 tablespoons of melted butter, 2 teaspoons of vanilla extract, 2 cups of all purpose flour, 1/2 cup of brown sugar (dark or light), 1/2 cup of granulated sugar, 3/4 teaspoon of baking soda, 1/2 teaspoon of salt and 1 1/3 cup of chocolate chips.

Note: If you are trying to decide whether to use light molasses, dark molasses or blackstrap molasses, here are some difference between them. Light molasses is the sweetest, but least nutrient dense molasses. If you are nervous about the flavor that molasses will add to your cookies, then this is a good molasses to start with. Dark molasses, which is what I typically use, is slightly less sweet and just a little bit bitter. I love the flavor of dark molasses, because it reminds me of gingerbread cookies. Blackstrap molasses is the thickest, darkest and most bitter version of molasses. Its bold and savory in flavor, so it is not ideal for these cookies, but it is the most nutrient dense molasses.

Start by combining 1 large egg with 1 egg yolk, 1/4 cup of molasses, 12 tablespoons of melted butter, 2 teaspoons of vanilla extract, 1/2 cup of brown sugar and 1/2 cup of granulated sugar in a large bowl. Whisk vigorously by hand or for about 60 seconds on medium with an electric hand mixer until the mixture is fluffy, fully combined and a deep golden brown.

Next, add 2 cups of all purpose flour, 3/4 teaspoon of baking soda and 1/2 teaspoon of salt and mix until just combined. Don’t go crazy with the mixing here, just mix until you no longer see dry flour remaining in the dough. This cookie dough will be softer and more batter like than your typically cookie dough.

Last, but definitely not least, add your chocolate chips. I am using 1 1/3 cup of milk chocolate chips in these cookies. Milk chocolate best compliments the flavor of the molasses, but you can use your favorite chocolate chips, chunks or chocolate shavings in these cookies and they will turn out great.

Gently fold in your chocolate chips and we are ready to bake some cookies!

To bake, spoon about 2 tablespoons of cookie dough onto a parchment lined baking sheet. These cookies spread out nice and thin, so leave 2-3 inches between each scoop of dough, so they don’t turn into one giant cookie as they bake (although 1 giant cookie doesn’t sound too awful)….

Bake your cookies in a 350 degree oven for about 16 minutes or until the edges are golden brown. I like to rotate the baking sheets about half way through the bake to make sure that all of the cookies get the same level of heat. Almost every oven has hotter zones and this often leads to some cookies baking nicely and others burning. Rotating the baking sheet during baking can help every cookie bake the same.

Once the cookies are baked, transfer the baking sheet onto a cooling rack and let them cool for about 10 minutes on the baking sheet before transferring the cookies directly onto the cooling rack.

If you want to push these cookies straight up and over the top, then as soon as you pull them out of the oven, sprinkle a little finely chopped or shaved chocolate and some flaky sea salt over the warm cookies. Yes, this step is optional, but I very highly recommend doing this. The melted chocolate and sea salt over the top of each cookie makes every bite simply perfect.

These cookies are thin, chewy and full of warm chocolatey, molasses flavors that you are going to love!

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