Delicious Dark Chocolate Molasses cookies that are special enough to be a Holiday cookie, but easy enough to enjoy anytime.
I make these ginger cookies with molasses every year for Christmas. I don’t know why I only make them once a year because I’ll make chocolate chip cookies about a bajillion times. This year I wanted to do something a little different. My baking brain started wondering if dark chocolate and molasses would go together, and what would it taste like to add hazelnuts? I hoped my Dark Chocolate Molasses cookies would taste as good as my Nutella Filled Hazelnut Thumb cookies.I’m not a big dough eater, but as I was tasting these, I could have devoured the bowl and just skipped the oven. They didn’t lose a thing baking them. My tummy did a serious happy dance. I am so excited to bring them to you.
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This cookie has a soft center and the edges just give way to a light crunch. These cookies are versatile too. I rolled half in hazelnuts and the other half in powdered sugar. The batter is good enough that you don’t have to roll them in anything!
I wanted my friend next door to do a taste test for me. Her little man is allergic to nuts, but I couldn’t just leave him empty-handed. I got a 4-year old’s thumbs up on the powdered sugar version! Woo hoo! Both were delicious. Even though the powdered sugar covered cookie looks like a cookie that’s been around for a long time, they don’t taste the same.
This Dark Chocolate Molasses cookies recipe makes close to 4 dozen large cookies. They are perfect for large gatherings, the church bake sale, or you can freeze some of them for another day! These cookies are perfect for the holidays, but I think they would be great anytime!
Don’t have time to make them now? Pin it for later!
Dark Chocolate Molasses Cookies
- 3 1/2 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup dark cocoa powder sifted
- 1 1/2 cup butter unsalted, softened
- 1 1/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup molasses
- 1 cup hazelnuts ground (I used dry-roasted unsalted
- In a large bowl, combine flour, baking soda, salt, and sifted cocoa powder. Whisk together to combine.
- In the bowl of an electric stand mixer, beat butter until light and fluffy, about 3 minutes. Add sugars, vanilla, and eggs, mixing between each addition. Add molasses and beat until combined.
- Gradually add dry ingredients to wet ingredients.
- Chill for at least 30 minutes.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- Roll dough into 1-1/2 inch balls.
- Roll in hazelnuts, or the topping of your choice, and place on baking sheets, two inches apart.
- Bake for approximately 10 minutes, turning halfway through. Don't over bake.
- Cool 2 minutes on baking sheet and then remove parchment paper to a cooling rack. Cool completely.
- Store in an air-tight container separating layers with parchment or wax paper.
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.
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Now you know how I love a great cookie right? Here are a few more of my favorites!