Annemarie’s Chewy Molasses Chocolate Chip Cookies

Servings: 3 1/2 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

chewy molasses chocolate chip cookies
If you’re a fan of chocolate chip cookies made with brown sugar then this recipe is for you.
It’s a classic chocolate chip cookie made rich, delicious and extra flavourful with molasses. There is no brown sugar in the recipe but the texture is characteristic of a good brown sugar cookie — All that flavour that you just can’t get from plain white sugar.
The recipe came from a reader who adapted an old Crosby’s recipe for quick ginger cookies into what has become her favourite chocolate chip cookie recipe.
chewy molasses chocolate chip cookies
I’d have to agree.
Stripped of spices and deliciously overwhelmed by chocolate chips these soft chewy cookies remind me that a classic chocolate chip cookie is still a great baking marvel.
Some of this batch will get tucked into a care parcel for my son who is off at camp for two weeks, living in a tent and canoeing all over Southwestern New Brunswick. I’m thinking they’d be yummy with campfire-toasted marshmallows.
chewy molasses chocolate chip cookies
If you prefer your chocolate chip cookies to be a little thicker and slightly cake like then reduce the molasses to ¼ cup.
I’ll give you free reign on the chocolate chips. Annemarie adds 2 full cups but I used 1 1/3 cups in this batch. I also baked them as drop cookies.

Anne Marie’s Chewy Molasses Chocolate Chip Cookie Recipe

Makes about 3 1/2 dozen
Ingredients:

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1/2  cup Crosby’s Fancy Molasses
  • 2 ¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4  tsp. salt
  • 1-2 cups chocolate chips (you decide!)

Directions:

  1. Cream butter then add sugar, egg, vanilla and molasses. Add dry ingredients. Mix well. Stir in chocolate chips.
  2. Drop by teaspoonful onto a parchment lined cookie sheet or make into small balls, roll in white sugar and press down with fork.
  3. Bake at 375°F for 8 to 10 minutes.

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5 thoughts on “Annemarie’s Chewy Molasses Chocolate Chip Cookies

  1. Deana O'Reilly says:

    yesterday made the chocolate chip cookies and they were a huge success. Tomorrow the muffins.

  2. Ali Poelman says:

    I doubled this recipe (used part corn syrup as I did not have quite enough Molasses) and made them into bars….used my large cookie sheet. Baked them 25 to 35min. Delicious. I love how chewy these are. May I share them on my blog as the best ever?

    1. Hi Ali, I love your idea to bake them as bars. So much faster than individual cookies. By all means, share away!

  3. Maggie says:

    Made these cause I didnt have brown sugar and I have to say this is my favourite new cookie recipe! It is amazing. Stays soft and chewy the whole time. Keats very well. I used wheat flour mostly because I was also out of white flour using about a quarter bread flour. This actually didnt make the cookies taste weird at all. Got more flour and making it again with white flour. My mollasses is full flavor so I used half molasses and half corn syrup. Think I’ll use more corn syrup and less molasses tonight.

    1. Bridget Oland says:

      Hi Maggie, I’m so pleased that you enjoyed the cookies. Recipes contributed by readers are always the best.

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