Chocolate Chunk Molasses Cookies with Pecans

Chocolate Chunk Molasses Cookies with Pecans aren’t your ordinary cookie. They’re a delicious cookie with a celebration of flavors and textures

Even though I never think to use molasses except at the holidays, these Chocolate Chunk Molasses Cookies with Pecans will have me using a whole lot of it all year long!

Being a baker, you’ve heard me talk about being a pie person over a cake person. I think cookies trump both of them! I know these Chocolate Chunk Molasses Cookies with Pecans definitely do.

As much as I love cookies, I find them the most difficult to develop. You have to get the chemical leavening (baking soda and baking powder) correct so you don’t end up with hockey pucks or pancakes and the other ingredients that you use can impact them as well. So, without going all sciency on you, when I get a good cookie right I’m pretty darned proud of myself.

Molasses isn’t an ingredient that I use too much. I use it mainly in recipes that I want to sweeten with a deeper sweetened flavor than sugar provides without being too sweet.

When I was working on this recipe, I went overboard with the molasses. The result was good but not great. The cookies spread out more from the extra liquid and the backend flavor was slightly bitter. It was a good place to start and by the time I got this cookie worked out, I was completely satisfied.

This recipe makes 32 cookies so they’re perfect for entertaining or holiday cookie exchanges. They might actually make 33 but when I make cookies John goes right to the refrigerator to make sure that there is cookie dough in there just for him. I love to spoil that boy.

Just to make sure that every single one of these cookies gets enough pecans and chunks of chocolate in it I press a few into the top. That way I don’t look selfish when I pick the one that looks the best! I also use a scoop so they’re all the same size.

That is so they all bake the same in addition to looking better.

Lastly, I rolled the cookies in turbinado sugar before baking. It provides a nice crunch in contrast to the soft center of these delicious Chocolate Chunk Molasses Cookies with Pecans.

Don’t have time to make them now? Pin it for later!

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5 from 17 votes

Chocolate Chunk Molasses Cookies with Pecans

Chocolate Chunk Molasses Cookies with Pecans aren’t your ordinary cookie.  They’re a delicious cookie with a celebration of flavors and textures.

Prep Time 15 mins

Cook Time 12 mins

Chill Time 30 mins

Total Time 27 mins

Servings 32 Cookies

Author Julie Menghini

Cook ModePrevent your screen from going dark

Ingredients

• 16 tbsp butter unsalted
• 1 cup white granulated sugar
• 1 cup brown sugar I use dark but light is fine too
• 2 eggs
• 2 tsp vanilla
• 1/4 cup molasses
• 3.5 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp ground ginger
• 1.5 tsp ground cinnamon
• 3/4 tsp salt
• 1 cup chocolate chunks I used dark chocolate *plus additional pieces for garnish
• 3/4 cup chopped pecans *plus additional pieces for garnish
• 1/2 cup turbinado sugar

Instructions

• In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon.  Set aside.
• In the bowl of an electric mixer, beat butter until fluffy, approximately 2 minutes.  Add white sugar and brown sugar.  Beat until well blended.  Add eggs one at a time and mix well.  Add molasses and vanilla.  Mix until well combined.
• With the mixer on low, add the dry ingredients a little at a time.  Scrape down sides as needed.  Add chocolate chunks and pecans and mix only until combined.
• Chill the dough for 30 minutes.  This is also when I preheat my oven to 350°F.  Grease baking sheets or line them with parchment paper.  Put the turbinado sugar into a bowl.
• Scoop 2 tablespoons of dough out for each cookie.  Roll it in turbinado sugar.  *Top with additional chunks of chocolate and pecans if desired.  Place them on the baking sheet 2 inches apart.
• Bake for 11 to 12 minutes turning the baking sheets halfway through baking.  Don’t overbake. Let cookies cool on the pan for 5 minutes and then remove them from the pan and let them continue to cool on a wire rack or on the parchment paper placed on a counter.
• Store cookies in an airtight container or freeze for up to 6 months.

Nutrition

Serving: 32g | Calories: 225kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 143mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What is your take on molasses? Once you try these cookies you’re going to want to keep it on hand!

Here is proof that my experiments don’t always work out. This is the first batch that I just couldn’t brag about.

Here are a few more cookie recipes that we love that definitely work out every time!

White Chocolate Peppermint Cookies

Dark Chocolate Molasses Cookies

4 Ingredient Light and Luscious Lemon Snowflake Cookies

Chocolate Brownie Cookies

What is your favorite cookie? I hope you’ll share!