Chocolate Molasses Raisin Cookies
Indulge in the rich and comforting flavors of these Chocolate Molasses Raisin Cookies, a soft and chewy delight that’s perfect for any occasion. This recipe combines the deep, caramel-like sweetness of molasses with warm cinnamon spice, creating a cozy base for bursts of juicy raisins and decadent semi-sweet chocolate chips. The dough is quick to prepare, requiring just 15 minutes of prep time, and bakes to perfection in under 10 minutes, making it an effortless treat for busy days. With a delightful balance of cocoa and spice, these cookies are an irresistible fusion of classic nostalgia and modern indulgence. Serve them with a tall glass of milk or a warm cup of tea, and watch them disappear as fast as you can bake them! Perfect for holiday cookie platters or an everyday sweet fix, these cookies are as versatile as they are delicious.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams dark brown sugar, packed
- 60 ml molasses
- 1 unit large egg
- 1 teaspoon vanilla extract
- 175 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 100 grams semi-sweet chocolate chips
- 120 grams raisins
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, dark brown sugar, and molasses using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, and beat until fully incorporated.
In a separate medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the chocolate chips and raisins using a rubber spatula or wooden spoon.
Using a tablespoon or a small cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly undercooked. The cookies will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 521.6 g | 190% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 339.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 498 mg | 38% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
