Our family called these cookies chocolate gingersnaps as a kid, but it’s not the same as a crunchy gingersnap at all. Instead, they’re a classic molasses cookie containing warm spices and chunks of melty chocolate, so they’re soft and chewy.

During cold winter days, chocolate molasses cookies are the perfect cookie that pairs perfectly with a hot cup of cocoa (or coffee) and a hot cup of gingerbread creamer.

And the best part is, you have to try these cookies if you can. As they freeze well, that means you may just want to keep a batch of them in your freezer, and then you can just take one or two out at a time to enjoy with your afternoon cup of tea or coffee as you relax in the afternoon.

So are you ready to learn about this delicious cake with Apronese?

Close up of chocolate molasses cookies on a cooling rack

Why You’ll Love these Molasses Cookies

There is something incredibly satisfying about the chewiness of molasses cookies when added to them, along with a faint sweetness and richness that makes them the perfect addition to any cookie.

I bet you will like these chocolate molasses cookies if you find regular cookies a bit too sweet for you.

The cookie isn’t just a bit sweet, but also has an undertone of warmth from the warm spices and semi-sweet chocolate, which give it an extra kick to counteract the sweetness. The flavor combination is absolutely divine.

What Kind of Molasses to Use

My cookie recipe was formulated with Grandma’s Original Molasses, a type of molasses that has a very intense, slightly bitter flavor, and was not formulated with blackstrap molasses.

The ingredients in these cookies were not prepared using blackstrap molasses, which is very intense and slightly bitter. Is it still going to be good? Well, that’s going to be a matter of personal preference in the end.

How to Store Chocolate Molasses Cookies

After the cookies have completely cooled to room temperature, keep them in an airtight container to keep them from going stale.

The cookies should remain fresh for a week or can be frozen for about three months when they are kept at room temperature. Keeping these in the freezer makes it very easy for me to take out one or two of these at a time.

When it comes to softening and gooeying up the frozen cookie, I like to microwave it for a few seconds until it becomes super soft and gooey. I also enjoy eating them when they are frozen.

Can I Substitute the Fresh Ginger?

As much as I believe that fresh ginger contributes to the quality and taste of these cookies, you could certainly substitute it with a little more ground dried ginger, if you wish.

If you are in the absence of fresh ginger, you could use two teaspoons of dried ginger instead of the one and a half teaspoons listed in the recipe.
Chocolate molasses cookies stacked on a cooling rack

Chocolate Molasses Cookies

There is nothing like some sweet, chewy, spice-filled, molasses cookies that are piled high with chunks of melty chocolate inside, and they are all delicious.

Author: Beth

Prep Time: 30 mins/ Cook Time: 24 mins/ Refrigerate Time: 1 hr/ Total Time: 1 hr 54 mins

Servings: 24 cookies


  • 1.5 cups all-purpose flour ($0.23)
  • 1.25 tsp ground ginger ($0.12)
  • 1/4 tsp ground cloves ($0.02)
  • 1/4 tsp ground nutmeg ($0.02)
  • 1 Tbsp unsweetened cocoa powder ($0.04)
  • 1 tsp baking powder ($0.02)
  • 8 Tbsp butter, room temperature ($0.80)
  • 1 Tbsp fresh grated ginger ($0.30)
  • 1/2 cup brown sugar ($0.24)
  • 1/2 cup molasses ($1.18)
  • 4 oz. semi-sweet chocolate ($3.49)
  • 1/4 cup granulated sugar ($0.04)


  • The flour, ground ginger, cloves, nutmeg, cocoa powder, and baking powder should all be combined in a bowl, after which the mixture should be stirred until well mixed.
  • The butter, fresh ginger, brown sugar, and molasses need to be added to a separate bowl, and with the aid of a mixer, these ingredients need to be combined until they are light and creamy in consistency.
  • Incorporate the flour mixture, 1 cup at a time, into the molasses mixture, beating the dough at low speed until it completely incorporates, adding the flour mixture to the molasses mixture, 1 cup at a time.
  • Firstly, chop the chocolate roughly in a food processor, then stir it into the cookie dough. Wrap the dough in plastic wrap and place in the refrigerator for at least an hour.
  • You will need to preheat your oven to 325 degrees Fahrenheit when you are ready to bake your cookies. Mix together the granulated sugar and granulated sugar and place in a small bowl. Divide the cookie dough into four equal pieces. Then divide each quarter of the cookie dough into six smaller pieces to make 24 total cookies.
  • Using a pastry bag fitted with a parchment paper bottom, roll each piece of cookie dough into a ball, then roll the ball in the granulated sugar to coat it. Place the shaped cookies on a baking sheet with parchment paper, 12 apiece.
  • As soon as the cookies are baked, they should be slightly cracked. Place them in the oven and bake for about 12 minutes, or until they are slightly cracked on top. Take them out of the oven and place them on a cooling rack. Enjoy warm or cool.


Serving: 1 cookie ・ Calories: 136 kcal ・ Carbohydrates: 21 g ・ Protein: 1 g ・ Fat: 6 g ・ Sodium: 56 mg ・ Fiber: 1 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.


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A hand holding a chocolate molasses cookie broken in half

Chocolate Molasses Cookies: How to Make Them – Step By Step Photos

dry ingredients in the bowl
You will need 1.5 cups of all-purpose flour, 1.25 teaspoons ground ginger, 14 teaspoons ground cloves, 14 teaspoons ground nutmeg, and 1 tablespoon cocoa powder to make this easy-to-make oatmeal cookie recipe. Stir until well combined using a fork.Wet ingredients for cookies in a bowl
A separate bowl should be filled with 8 Tbsp room temperature butter, 1 Tbsp grated fresh ginger, 12 cups brown sugar, and 12 cups molasses, all of which should be mixed together.
Whipped whet ingredients in the bowl
To make the creaminess and lightness of the wet ingredients, use a mixer to beat them together until they are light and fluffy.
Flour added to the cookie dough
At low speed, gradually add the dry ingredients to the mixture, adding about 11 to 12 cups at a time until all of the flour mixture has been incorporated.
Chopped choclate
The semi-sweet chocolate must be chopped very roughly so that there are chunks of the chocolate visible.
Chocolate stirring into cookie dough
Chocolate should be stirred into the dough after the dough has been made.
Cookie dough wrapped in plastic
You will need to wrap the cookie dough in plastic wrap and place it in the refrigerator for about an hour to help firm up the dough. If needed, refrigerate it overnight.
Cookie dough being shaped and rolled in sugar
It is best if you preheat your oven to 325 degrees Fahrenheit before you start making these cookies. In a small bowl, place 1/4 teaspoons of granulated sugar.

Once the cookie dough is divided into four equal pieces, and each quarter is divided into six small pieces (24 total pieces), roll each piece into a ball and then roll it in the granulated sugar to coat it completely.
molasses cookies on a baking sheet ready to bake
You will need to line a baking sheet with parchment paper and place twelve of the shaped cookies on it.
Baked molasses cookies on a baking sheet
After the cookies have been preheated to 325 degrees Fahrenheit, bake them in the oven for about 12 minutes, or until the tops of the cookies are slight cracked. Repeat the procedure for the remaining 12 cookies.
Chocolate molasses cookies on a plate with the cooling rack and glass of milk in the background
Allow the cookies to cool completely, at room temperature, before storing them in an airtight container. The cookies should be served warm or on a cooling rack.

If you are serving the cookies warm, allow them to reach room temperature first.

Yes, a cake is too easy to make for everyone, and Apronese thinks it is easy for anyone to do it.

Please share your thoughts about it in the comment section to let everyone know.