Molasses Chocolate Chip Cookies [Chewy]
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, with a twist. These molasses chocolate chip cookies are rich, delicious, and packed with flavour, without the use of brown sugar. If you’re worried about losing the classic texture of traditional chocolate chip cookies, don’t! These molasses chocolate chip cookies are so scrumptious, you won’t miss the brown sugar.
This recipe comes from a reader, Annemarie, who adapted an old Crosby’s recipe for quick ginger cookies into what has become her favourite chocolate chip cookie recipe. Honestly, it’s become my favourite recipe as well.
Deliciously overwhelmed by chocolate chips these soft chewy molasses chocolate chip cookies remind me that a classic chocolate chip cookie is still the epitomy of comfy baked goods that remind me of home.
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.
If you prefer your molasses chocolate chip cookies to be a little thicker and slightly cake-like then reduce the molasses to ¼ cup.
I’ll give you free rein 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.Print
Chewy Molasses Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: 3 1/2 dozen 1x
- Category: Cookies
- 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!)
- Cream butter, then add sugar, egg, vanilla, and molasses. Add dry ingredients. Mix well. Stir in chocolate chips.
- Drop by teaspoonful onto a parchment-lined cookie sheet or make into small balls, roll in white sugar and press down with a fork.
- Bake at 375°F for 8 to 10 minutes.
Keywords: chocolate chip cookies, cookies, chocolate chips, molasses cookie recipe
I made these today, I’m used to making chocolate cookies. I know my baking powder and baking soda are good. They fell totally flat, like really flat. I made them both ways to see if it would make a difference, spoon it on sheet and then made balls. They’re good but man oh man totally flat like a sheet. What could I have done wrong?
I made these and served them at our Christmas Eve party and received lots of rave reviews. They are chewy, and delicious.
Absolutely delicious! I was told they were preferred over traditional chocolate chip cookies :) thank you for the recipe it is a definite make again for our kitchen.
Thank you Jamie for your comment! -Marie at Crosby’s Kitchen
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.
Hi Maggie, I’m so pleased that you enjoyed the cookies. Recipes contributed by readers are always the best.
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?
Hi Ali, I love your idea to bake them as bars. So much faster than individual cookies. By all means, share away!
yesterday made the chocolate chip cookies and they were a huge success. Tomorrow the muffins.