Develop rich molasses and brown butter flavors in this chocolate chip packed cookie! Molasses chocolate chip cookies with brown butter are easy to make with our step by step instructions. Brown butter is the bacon grease of baking! Be sure to add this recipe to your fall cookie baking list.
Develop rich molasses and brown butter flavors in this chocolate chip packed cookie! Molasses chocolate chip cookies with brown butter are easy to make with our step by step instructions. Brown butter is the bacon grease of baking! Be sure to add this recipe to your fall cookie baking list.
I pack these molasses cookies full of milk chocolate chips, perfect for chocolate lovers! Molasses cookies have always been a favorite of mine. Cookies with rich molasses and a soft chewy texture, just perfection. During Christmas time, I like to add a few warm spices like allspice, cinnamon, or nutmeg.
Another of my molasses favorites include my Soft & Chewy Gingerbread Cookies!
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Important Ingredients with Substitutions
- Unsalted butter - Used to make rich and nutty brown butter.
- Brown sugar - I use a combination of light brown sugar and dark brown sugar, but whatever you have is perfect.
- Molasses - I love Grandma's Molasses brand, always tasty and never lets me down. Use dark, unsulphured molasses, don’t use blackstrap molasses.
- Cake flour - If all you have is all-purpose flour, then measure normally with AP flour, remove 2 tablespoons of AP flour, and replace them with 2 tablespoons of cornstarch. Now you have cake flour!
- Milk chocolate chips - Milk chocolate lends a nice subtle chocolate flavor that complements the rich molasses and nutty brown butter.
- Optional: Flaky Maldon sea salt for topping
See the recipe below for the full list of ingredients and quantities.
Level Up with a Top Tip!
Making brown butter
This recipe calls for 1 cup of brown butter. This means you'll need to start with 1 ¼ cup butter in your pan.
Slice the butter into chunks and melt in a skillet. I like to use my dutch oven since the bottom is cream-colored and I can tell when the butter is browned. Melt over medium heat, continuing to stir. The butter will start to foam, keep stirring for 6-8 minutes until little brown bits start to show up in the bottom of your pan. Once browned, remove from heat and set aside to cool.
How To Make Molasses Chocolate Chip Cookies
In a medium bowl, sift and whisk together the baking soda, salt, and cake flour. Set Aside.
Step 1: Add cooled browned butter, white, and brown sugar to a mixing bowl. Mix until well combined.
Step 2: Add one egg at a time, mix, and continue with the second egg.
Step 3: Once the eggs are incorporated, add and mix in the molasses and vanilla extract.
Step 4: Add the flour mixture ⅓ at a time to the mixing bowl until the flour is combined and forms a dough.
Step 5: Add in the chocolate chips and mix until they’re evenly distributed. Chill the dough for 30 minutes.
Step 6: Preheat the oven to 350F and prepare a large baking sheet with parchment paper.
Step 7: Using a medium-sized cookie scoop, place the dough balls on the cookie sheet leaving about 2 inches of space between each one.
Step 8: Cookies bake for 11-13 minutes or until the edges are set and golden.
Hint: To make the baking process more streamlined, prepare multiple parchment lined baking sheets.
- Optional: Press extra milk chocolate chips into the cookie dough before baking for an extra chocolatey cookie.
- Optional - Top with flaky salt right after baking.
Recipe Variations
- Nutty: Fold in chopped toasted pecans, walnuts, or hazelnuts for added crunch and nutty richness.
- Sea Salt: Sprinkle a touch of flaky sea salt on top of each cookie just before baking or after to balance the sweetness and add a delightful crunch.
- Spice: Enhance the molasses flavor by adding a touch of ground cinnamon, cloves, and allspice. The spices will create a warm and comforting cookie giving off fall vibes.
Storage Recommendations
Store cookies in an airtight container at room temperature for up to a week. They’ll keep longer if stored in the refrigerator. Refrigerating cookies will make them dry out faster.
Can I freeze baked molasses chocolate chip cookies? Freeze cooled cookies in a freezer-safe airtight container for up to 3 months. Thaw for a few hours, or microwave for 10-15 seconds before enjoying!
Can I freeze cookie dough balls? Before tossing cookie dough into the freezer. Place cookie dough balls onto a cookie sheet, and set it in the freezer for a couple of hours so the cookie dough can firm up. Then you can store the frozen cookie dough balls in a freezer-safe airtight container or resealable bag for up to 3 months.
Level Up With Expert Tips & Tricks
Extra chocolate - Press chocolate chips into the top of your cookies before, or even after baking for that “finished cookie” look.
For perfect circle cookies - Use a large glass or cookie cutter to manipulate the warm cookie into a circle before they cool completely.
Underbake – It’s okay if you slightly underbake them, they’ll continue to cook while they cool. Undercooking just slightly will give you that soft chewy center.
Use a hand mixer or a stand mixer- Either one of these will make great cookies!
Room temperature ingredients - As always, room-temperature ingredients are ideal. Your batters, doughs, and mixes will all come together more easily if the ingredients are all at the same temperature. Unless otherwise noted, the best practice is room temp ingredients. Set out cold ingredients for at least 30 minutes before starting your recipe.
Don’t skip the chilling of your dough - Not chilling your dough will result in very flat and likely overcooked cookies. Chill for at least 30 minutes.
For even baking - Bake one cookie sheet of cookies at a time. This will result in an even cook.
Recipe FAQs
While regular melted unsalted butter can be used, browned butter adds a unique depth of flavor to the cookies. If you choose to use melted butter, you will miss out on the distinctive nutty notes of browned butter.
Yes, you can adjust the amount of molasses to your taste. Using a bit less molasses will result in a milder flavor, but keep in mind that it might also affect the cookie's texture and flavor
When browning butter, it's important to watch it closely and stir frequently. The process can happen quickly, especially once the butter starts to brown. Remove the butter from the heat as soon as it reaches the desired golden-brown color and emits a nutty aroma to prevent burning.
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Looking for other recipes like this? Try these:
Molasses Chocolate Chip Cookies with Brown Butter
Equipment
- Dutch oven or saucepan for browning butter
Ingredients
- 1 cup Unsalted butter browned (see note)
- 1 cup + 2 tablespoons White granulated sugar
- 1 cup Brown sugar packed
- 2 Eggs
- 2 tablespoons Molasses
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 3 cups Cake flour
- 2 ½ cups Milk chocolate chips
Instructions
- Add browned butter, white, and brown sugar to the mixing bowl of your stand mixer.
- Mix on medium speed for 3 minutes until well combined.
- Add one egg at a time, mix and continue with the second egg.
- Once the eggs are incorporated, add the molasses and vanilla extract.
- In a medium bowl, sift and whisk together the baking soda, salt, and cake flour.
- Add the flour mixture ⅓ at a time to the mixing bowl until the flour is combined and forms a dough. Scrape down the sides when necessary.
- Add in the chocolate chips and mix again until they're evenly distributed throughout the cookie dough.
- Place plastic wrap on top of the cookie dough and chill in the refrigerator for at least an hour.
- Preheat the oven to 350F and prepare a large baking sheet with parchment paper.
- Using a medium sized cookie scoop, place cookie dough balls on the cookie sheet leaving about 2 inches of space between each one.
- (Optional) Press extra chocolate chips into the top of each cookie before baking.
- Bake for 11-13 minutes or until the edges are set and golden.
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