Chewy Molasses Ginger Cookies & Theo® Gingerbread Spice Bars | December 11, 2015

A few days ago, our friends at Theo Chocolate, here in Seattle, posted that they were selling Gingerbread Cookies packed with chunks of their Gingerbread Spice Milk Chocolate bars in them.  In my opinion, Theo doesn’t make very many mistakes but seriously?  Who puts milk chocolate, gingerbread spiced, chocolate pieces in molasses cookies?  GENIUSES that’s who!  I present for your Holiday enjoyment my interpretation of a new classic.

First, let me talk about Theo’s Gingerbread Spice bars.  They have been making them starting in September every year for the last few.  It is part of their Holiday Bar series.  I love Theo’s milk chocolate because it is super creamy and luscious but is still 45% cacao.  It leaves this wonderful dusty cocoa finish in your mouth that lingers chocolate long after your last nibble.  The Gingerbread Spice added to the milk chocolate brings out the earthiness of the chocolate but adds a sweetness from the cinnamon that makes me think of Christmas morning.  I like it.

Let’s chat about molasses ginger cookies.  I love molasses.  I am one of those people who can eat it off a spoon so the idea of milk chocolate coupled with molasses, kind of set my happy dance in motion.  These particular cookies have ginger, cinnamon, cardamon, cloves, and a dash of black pepper in them so they are spicy but not very sweet.  The addition of the chocolate is brilliant and creates a decadent and gooey texture.

These are really straight forward cookies but the addition of the chocolate really elevates them into something special.  I have no doubt these will become a Holiday tradition at my house!

I used Joy the Baker’s Ginger Molasses Cookie Recipe as the base
I made mine smaller cookies since it is Holiday time and I eat ALOT of cookies so if they are a little smaller I feel a little less guilty. 🙂


YIELDS 24  |  PREP TIME 15  |  COOK TIME 10-12  |  PRINT PDF



2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
big pinch of fresh ground black pepper
1/2 teaspoon coarse sea salt, plus more for sprinkling
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup unsulfured molasses
2 – 3oz. Theo Gingerbread Spice Milk Chocolate Bars, roughly chopped


In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom cloves, pepper, and salt. Make sure no lumps remain.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and brown sugar on low speed. Beat for 3 to 5 minutes until light, fluffy, and creamy.

Stop the mixer, scrape down the sides of the bowl, and add the egg. Beat the egg into the mixture for 1 minute. Beat in the vanilla extract.

Add the molasses and beat on low until thoroughly incorporated.

Add the dry ingredients all at once and beat on low until just incorporated.

Stop the mixer and add the chocolate chunks. Use a spatula to fold the chocolate chunks into the dough.

Refrigerate the dough for at least one hour before baking.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with Tovolo® Baking Mats or parchment paper.

Scoop cookie dough by the heaping tablespoonful onto the prepared baking sheet, leaving about 2-inches of space between each cookie ball.  Tovolo® Baking Mats are perfect for cookies!

Bake for 12 minutes until just browned around the edges and the tops begin the crinkle. Remove from the oven and allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Store in an airtight container for up to 5 days.