Chocolate-Molasses Cookies Recipe (2024)

Why oh why do people have you melt butter in a pot on the stove? Just put the butter into the (microwave-safe) mixing bowl you're going to use for the rest of the wet ingredients and do 1 1/2 minutes on 50% power to melt your butter--then check, as you may need 15-30 seconds more. Let the butter cool a bit while you mix up the dry ingredients, then proceed with the recipe, just adding the wet ingredients to the butter. This technique saves you a dirty pot, and all of your butter gets used.

The two forms of ginger will complement each other. I'd even go a step further and add finely chopped candied ginger.

Alison Roman mentions fresh ginger in the description but the recipe calls for ground ginger. Any thoughts?

Used 1 cup flour and 1 cup almond flour, coconut sugar instead of white sugar and 1/2 cup coconut oil instead of 1/2 cup butter. I really liked the way they came out. Not too sweet, a little crust on the outside but soft in the middle. I don't have anything against sugar and butter but was trying to replicate a chocolate almond flour cookie I've lost the recipe for. This got pretty close.

“One-bowl dough” = one small pot, one medium bowl, and one large bowl...?

Please a amend the bit in the recipe about the size that the balls of dough should be with (even just) an approximate measurement in inches, as neither the whole world (nor New York Times readers the world over and certainly not this one in Johannesburg, South Africa) know the size of a quarter.

Please, would it hurt to give all ingredients in grams? 1/2 cup molasses = 170 grams. Saving on clean-up time and no waste of molasses. Measuring out 120 milliliters is no different than measuring out 1/2 cup.

use both....grated fresh in the butter, and ground ginger in the mixed dry ingredients.These are good.

These turned out very nicely indeed. I think the next batch, though, will have a tablespoon or so of instant espresso powder in the mix and just a little less salt than called for.

If you used regular salt instead of the recommended kosher, your cookies will be too salty. The dough was sticky, but put in fridge for about 1/2 hour and then used small scoop to make walnut size balls and dropped them directly into turbinado sugar to coat.

what type of molasses was used, blackstrap or sorghum?

The recipe will work with either natural or Dutched cocoa, since the molasses is acidic enough to react with the baking soda. Dutched will give you a darker and smoother result that I suspect would be ideal here, but using natural cocoa shouldn't be a deal-breaker.

in step 2 add fresh ginger to butter if using. in step 3 add the ground ginger to the other dry ingredients.

I just made these, and they’re divine. In my opinion, the fresh ginger is not optional. Mmmm!

I made this recipe with no changes, they looked great, have a nice texture, but no one in my cookie loving family likes them; I can't give them away! The cocoa, molasses, ginger combo didn't work for us.

these are my new favorite cookies! Be sure to add all the fresh ginger. Only modifications: grated zest from an orange and bittersweet chocolate chips. Make bite size as they are intense. As others have said, important to chill the dough. I skipped rolling them in sugar, no need.

The chocolate overpowered the molasses, ginger and spice flavor, which is what I was really after. If I want a chocolate cookie, I’ll make this again. In the meantime, I’ll keep looking for the best recipe for molasses / ginger cookies.

Made these using pomegranate molasses for a complex, delightfully tart flavor that paired well with the chocolate. I cut the fresh ginger and added a touch of cardamom and freshly cracked black pepper. Based on other notes, I chose to reduce the baking soda slightly. I opted to use a 1oz cookie scoop and baked these for 10 mins in total, rotating the baking sheets midway through. Cakey with a bit of gooey on top. So good!

These were delicious! Very easy recipe and I love how they’re not overly sweet. The only thing I would change next time is to not roll in sugar, I didn’t care for the crunch of the sugar - but that’s just me, everyone else loved them. I’d also try next time with a bit of black pepper or cayenne added for a bit extra kick!

Added 1 T candied ginger, 1 tsp ground ginger, and 1 T chopped fresh ginger….needs more of all. Also needed to cook closer to 15 minutes to be baked

This is a perfect cookie. Easy to make, rich and tasty. Try one crumbled over some whole milk vanilla yogurt or vanilla ice cream, topped with a few raspberries. Instant fancy dessert.

I make these every Christmas and they’re always a hit. Maybe it’s baking at over 5,000 feet but mine always come out puffier than pictured. I split the batch and add a half tablespoon of Chimayo red chile to one batch for a brush heat in addition to that the ginger provides.

I thought these were alright but nothing special. They'll get eaten, but with nearly infinite cookie recipes available, I probably won't make them again. They weren't very chocolate-y or spicy, even with the fresh ginger. I used the listed amount of Diamond Crystal kosher salt and they were not too salty. I suspect people having an issue may be using Morton's or table salt. I used a #70 cookie scoop and actually got exactly 40 cookies.

These cookies are really good, for sure. But they're confusing. I love ginger cookies, and I love chocolate cookies, but the combination makes me want one or the other. I think - even though these are excellent - I'd actually rather just make Alison's ginger-molasses cookies, AND some smitten kitchen intensely chocolate sables. That way I'd have a pure chocolate cookie and a pure ginger cookie.

These are wonderful! I ran out of molasses and topped off with honey. Still amazing!

I always use spelt flour in place of all-purpose and it never fails. Also used brown sugar. An easy recipe with delicious results. Not too sweet, just deep chocolatey flavor. Oh, I also added 1/2 cup of choc chips.

Save trouble and a bowl or two - First, melt and cool the butter in a heatproof bowl then mix the wet ingredients into same bowl, then dump the dry stuff* on top and mix. * measure the baking soda into a fine strainer to avoid those weird lumps.

Came out perfectly. Roll in red and green sanding sugar for the Holiday Season. Will tryincluding grated candied ginger in the batter next time.

Tasty. And the ingredients are actually pretty healthy for a cookie!To Consider:I would try adding more butter next time. Maybe 2/3 cup instead of 1/2?Thoughts anyone?

Blackstrap molasses is much too strong for this cookie. The cocoa and the molasses are fighting. If I make these again, I’ll use sorghum. I wish the recipe would have specified this distinction.