Molasses Ginger Chocolate Cookies
Prep time
Cook time
Total time
Molasses, ginger and chocolate combine for a classic soft cookie with a crackly sugar surface and chunks of melted chocolate.
Recipe type: Cookies
Serves: 24
  • 6 ounces butter, softened (3/4 cup)
  • 7½ ounces brown sugar (1 cup)
  • 2 whole large eggs
  • 2 tsp pure vanilla
  • ⅓ cup unsulphured molasses ( I use Grandmas molasses)
  • 12 ounces unbleached flour (2½ cups)
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1½ tsp baking soda
  • ½ tsp kosher salt
  • 6 ounces chocolate chunks ( use either semi-sweet or dark chocolate, NOT unsweetened)
  • Approximately ½ cup white granulated sugar to roll cookies in prior to baking
  1. Cream softened butter with brown sugar.
  2. Add molasses and beat until incorporated. Scrape bowl a few times to mix the molasses in well.
  3. Add 2 eggs and vanilla and beat until creamy.
  4. Mix dry ingredients together including the flour, ginger, cinnamon, nutmeg, baking soda and salt.
  5. Add the dry ingredients to the bowl and mix until combined.
  6. Stir in the chocolate chunks.
  7. Chill dough for 30 minutes.
  8. Scoop dough using a #20 ice cream scoop or about ¼ cup per cookie. Roll in granulated sugar. Place on cookie sheet using parchment paper or silpat lined.
  9. Bake cookies at 375 degrees for 12-14 minutes. Remove from oven and cool on cookie sheet.
Recipe by Country Cupboard Cookies at