Molasses Chocolate Chip Cookies

A stack of cookies shows the top one with a bite taken out. There are chocolate chips around it and more cookies in the background.

Molasses Chocolate Chip Cookies

These molasses chocolate chip cookies are simply delightful to eat! The molasses keeps these cookies so soft and tender and combines perfectly with the chocolate chips.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 5

Total Time 25

Servings cookies

Calories 167kcal

Author Marly McMillen

Equipment

Ingredients

1 flax egg
1 cup vegan butter , softened
½ cup granulated sugar
¾ cup brown sugar
¼ cup molasses
1 teaspoon apple cider vinegar
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ⅓ teaspoons baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 ½ cups dairy-free chocolate chips

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Linke a cookie sheet with parchment paper.
Prepare the flax egg. Set aside.
Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until fluffy. Add the molasses, vinegar, and flax egg. Beat to combine.
In a separate bowl, stir together the flour, baking soda, baking powder, spices, and salt. Pour the flour mixture in with the butter mixture and stir to combine. This is a thick dough. But if it's crumbly, add a tablespoon of water and stir that in.
Add most of the chocolate chips and stir until combined. Reserve some chocolate chips to place on the top of unbaked cookies.
Drop by rounded spoonful about 2 inches apart on the prepared cookie sheet. Add more chocolate chips to the top of each cookie dough ball and sprinkle with coarse sugar. Bake for 9–11 minutes. If you prefer chewier cookies, remove them at 9 minutes. If you prefer crispier, cook for a few minutes longer.
Once the cookies are done, remove them from the oven and allow them to cool for a minute or two on the cookie sheet, before transferring to a wire rack to cool completely.
Store baked cookies in an airtight container.

Notes

Flour: I prefer all-purpose flour. If you want to use whole wheat, here are my recommendations: 1) do half all-purpose and half whole wheat 2) use whole wheat pastry flour (this is different than whole wheat flour), 3) do half all-purpose and half whole wheat white flour. Either way, you may need to add another tablespoon of water.

Assess your dough before baking. If the dough is too sticky, it means there’s not enough flour. Add a tablespoon or two of flour to get a thicker consistency.

Baking Time: I recommend baking these cookies for 9 minutes in a preheated oven, then removing them and allowing them to sit on the baking dish for another 2 minutes. Because of residual baking, the cookies will firm up even after removing them from the oven. As a result, I find removing them at 9 minutes, creates a deliciously tender cookie!

Combine the following to make your own pumpkin pie spice: 2 teaspoons ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/4 teaspoon ground nutmeg.

Nutrition