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Chocolate Molasses Crinkle Cookies

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!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 2 dozen cookies

Ingredients

  • 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

Instructions

  • 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.

Notes

Store cookies in an airtight container at room temperature up to 5 days.