1. Prepare the Oven

Preheat oven to 325°F (163°C).

Line two large baking sheets with parchment paper.

2. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat together:

Butter
Brown sugar
Granulated sugar

Mix for 2–3 minutes until light and fluffy.

Scrape down the sides of the bowl.

3. Add Wet Ingredients

Mix in the egg and vanilla extract until combined.

Add the molasses and mix on low speed until fully incorporated.

Scrape the bowl again.

4. Combine Dry Ingredients

In a separate bowl, whisk together:

Flour
Cocoa powder
Baking soda
Salt
5. Make the Dough

Gradually add the dry ingredients to the wet ingredients in three additions.

Mix until a soft dough forms and no streaks of flour remain.

6. Shape the Cookies

Using a large cookie scoop, portion the dough into 1.8–2 ounce balls.

Roll each portion into a smooth ball.

Roll generously in the reserved granulated sugar until fully coated.

Arrange cookies on prepared baking sheets, spacing them 2–3 inches apart.

Gently flatten each cookie slightly using your hand or the bottom of a measuring cup.

Sprinkle with a little extra sugar.

7. Bake

Bake for 10–11 minutes on the center oven rack.

The cookies should have set edges and slightly cracked tops.

8. Cool

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

The cookies will settle slightly as they cool.

9. Prepare the Chocolate Coating

Once cookies are completely cooled, combine the chocolate chips and oil in a microwave-safe bowl.

Microwave in 30-second intervals, stirring between each interval, until smooth.

10. Dip and Decorate

Dip half of each cookie into the melted chocolate.

Allow excess chocolate to drip off.

Place on a wire rack and decorate with sprinkles, chopped nuts, or sea salt if desired.

Let the chocolate set at room temperature for about 1 hour.