Chocolate Coffee Molasses Cookie




  • 1 cup dark chocolate, chopped
  • 1 cup butter, softened
  • 1 ½ cups white sugar
  • ½ cup molasses
  • 3 eggs
  • 1 tsp vanilla extract
  • 5 cups all-purpose flour, or as needed
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 cup brewed coffee, cooled  
  • 2 cups confectioners sugar
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract   


Preheat oven to 350 degrees. Line baking sheets with parchment paper. Gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. Stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract. Sift flour, cinnamon, cloves, baking powder, and salt in a bowl. Gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 Tbsp of coffee, until all the coffee is incorporated. Dough should be soft but not runny. Add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. Form 1-inch balls and place them on the prepared baking sheets. Bake about 10 minutes or until the cookies are set and just beginning to brown at the edges. Let cool on cookie sheets for about 1 minute before removing to continue cooling on a rack until slightly warm. In a separate bowl, combine confectioners sugar, cream, and vanilla extract in a bowl and mix until smooth. Frost the cookies while they are still a little warm.

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