From the outside, these might look like regular chocolate cookies, but the inside is soft and chewy from dark molasses and is just filled with chocolate-y molasses goodness. These cookies are the ultimate milk dunker!
I have just found my absolute, un-deniably FAVORITE cookie in the entire world. I am not kidding with you guys. Proceed at your own risk.
Now let’s get something straight: Anyone who knows me knows that I am a definite oatmeal cookie kind of gal—I
love loved oatmeal cookies more than any other cookie. These chocolate-y cookies have gotta be good if I love them even more than I love oatmeal cookies. Loveeeee…
Have you ever had a chocolate molasses cookie? No? They’re not very popular, to say the least, I did a Google search on them and came up with very few results. I seriously can’t understand WHY they’re not all over the place!! As strange as it sounds, chocolate and molasses go incredibly well together. In a cookie it’s phenomenal. The molasses compliments the chocolate in an amazing way. 1: It makes these cookies VERY soft and chewy. 2: It gives these cookies a lovely robust flavor.
These cookies are so unbelievably simple AND easy, but you Will. Not. Believe how chewy, soft, and chocolate-y they are. And don’t you just love their pretty, sugary crinkly tops?
These cookies are the ultimate cookie dunker. Just ‘sayin 😉
Let’s talk about what’s in these incredible cookies. We’ve got basic cookie ingredients: Eggs, flour, butter, baking soda, salt, vanilla, and coconut sugar (plus more for rolling!) Then we’ve got our ingredients that make these cookies into all that they are: Unsweetened chocolate, cocoa powder, and dark molasses. That’s it! Simple right?
If you wanna get fancy you could even throw in some chocolate chips. I won’t tell 😉
Once you’ve got your cookie dough, it’s time for some sugar rolling! My favorite part 😀 1/4 cup extra coconut sugar for rolling is all you’ll need. Whatever you do, DON’T skip this step. It gives these cookies their amazing texture: Crunchy and sugary on the outside; soft and chewy on the inside. Just like any good cookie should be.
Now, a word of warning: It’s kind of hard to tell when these cookies are done, and you definitely DO NOT want to overbake them, or they will lose their amazing texture. I can’t believe I’m saying this, but I would recommend erring on the underdone side rather than overdone. Don’t fret though. 12 minutes in the oven should make these cookies perfectly safe. Just check on them periodically to make sure they don’t burn. These cookies will be VERY soft when they’re done—-Don’t worry—-they will firm up the longer they cool. Once your cookies are done, immediately flatten each cookie, slightly with the bottom of a glass—then let them cool on the baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Once your cookies have cooled; break out the milk, grab a few napkins, and prepare for the most delicious experience of your life.
Chocolate Molasses Crinkle Cookies
- 4 oz unsweetened chocolate chopped
- 1 cup butter softened
- 2 large eggs
- 1/2 cup dark molasses
- 2 teaspoons vanilla extract
- 2-1/2 cups white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/3 cups coconut sugar + 1/4 cup extra for rolling
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
Place chocolate and butter in a double boiler and slowly melt over medium heat, stirring frequently until completely melted and smooth. Cool 5 minutes.
In a large bowl, whisk eggs, molasses, vanilla, and cooled chocolate mixture together until smooth. Set aside.
In another large bowl, combine flour, cocoa, baking soda, salt, and 1-1/3 cups coconut sugar. Add dry flour mixture to liquid chocolate mixture, stirring until mixture forms a dough.
Shape cookie dough into 24 balls and roll in additional 1/4 cup coconut sugar. Place cookie balls on prepared baking sheets. Bake cookie at 350F 12 minutes. Cookies will be very soft (Do not overbake them) Using the bottom of a glass, gently flatten each cookie. Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Store cookies in an airtight container at room temperature up to 5 days.
Are you crazy about cookies? Take a look at these other recipes and be sure to check out my Crazy Cookies Pinterest board!
(Love caramel apples? Try ’em in these fun cookies!)
(Like a fig newton….but better!)
(One of my favorites!)