Three cookies in front of an antique egg beater.
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


  • 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


  • 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.


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.
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